Love Having Naan? Learn How Make Them Without Oven

North Indian delicacies such as butter chicken, kadhai paneer, and dal makhani are incomplete without soft naans and fluffy kulchas! Because of this, every time we go to a North Indian restaurant, we get a selection of Indian breads along with our favourite delectable curries. We all love the distinctive charred texture and smokey flavour that naans and kulchas get from being cooked in a tandoor that is always scorching hot. Although most recipes call for using the tandoor or at the very least the oven, we wish we could make delicious Indian bread at home as well. We shouldn't be discouraged from creating homemade kulcha and naans even when our kitchens lack a tandoor or an oven. We have discovered recipes for Indian bread that may also be made on a tawa!! 

Also read: Cheesy Naan, A Bread With A New Avtar

We are all familiar with laccha paratha and naan; this unique bread, which is also known as laccha naan, combines the greatest qualities of both of these well-known breads. On a tawa, you can quickly make this flaky and fluffy naan at home. 

Recipe

Ingredients: 

1 cup maida

4 tbsp curd

2 tbsp sooji (for crispiness)

1 tsp sugar

1 tbsp cooking soda

Salt taste

Water for kneading.  

Method: Mix all the ingredients together to make dough, then let it rest for around 30 minutes. From the dough, roll roti. Spread some melted butter over the top. Add some dry flour to it. Using a knife, cut the roti into half-inch-long, thin strips. Gather every strip, stack them on top of one another, then roll each one into a disc. Roll a rolling pin over the stacked disc one more. Put the naan on a hot tawa with the water-coated side down. Coat the other side of the naan with some water. To ensure that the naan clings to the tawa, softly press the edges. Give it a minute or two to cook. To cook the naan directly over the stove flame, raise the tawa with the naan still on to it and turn it upside down. This technique produces tandoor-like naan on your tawa! 

Amritsari Kulcha 

This traditional Amritsar-made Punjabi dish is prized for its masaledar potato filling. Although the potato-stuffed kulcha can be prepared on a non-stick pan, the soft and fluffy kulcha is often prepared in a tandoor. 

Recipe

Ingredients: 

Making the dough: 

1 kilogram of fine flour 

360 ml of water (add more if needed) 

Add a little salt (optional) 

Canola oil, 100 ml

Filling: 

1 cup onion, minced

1/2 kg boiled potatoes, crushed

2 tsp crushed coriander seeds

2 tsp ginger

3 green coriander sprigs

1 green chilli

1 tbsp anaar dana seed (crushed) 

Citrus juice 

Method: Refined flour, water, and salt should be combined to form a semi-firm dough that should be kept in a cool, dry place for an hour. Gently fold together all of the filling's ingredients, excluding canola oil. Check the seasoning. Apply some oil to your palms and fingers. Create little, dough-filled balls the size of medium potatoes (40–50 g apiece) using them. Flatten them before stuffing them. Just enough filling should be stuffed into the flattened dough to completely enclose it. Flatten wedges once more with a rolling pin. Brush wedges with canola oil and cook them on both sides evenly in a medium-hot, non-stick pan. Put the naan on a hot tawa with the water-coated side down. Coat the other side of the naan with some water. To ensure that the naan clings to the tawa, softly press the edges. Give it a minute or two to cook. To cook the naan directly over the stove flame, raise the tawa with the naan still on to it and turn it upside down. This technique produces tandoor-like naan on your tawa! 

Garlic Naan 

A combination of ginger, garlic, and green chillies is infused into the dough, giving the soft naan the flavor of earth and spice. The naan can be cooked on a hot pan if you don't have a tandoor at home to impart the tandoori flavours. 

Recipe:

Ingredients:  

Take 1 cup of wheat flour

1 tbsp each of butter

1 ginger

Oil 

5-6 minced garlic

3 green chilies, chopped

Salt to taste.  

Method: Salt, oil, and wheat flour should be added before using water to knead the dough. Give the dough 30 minutes to rest. Butter should be heated in a small katori over a low flame. Add chopped garlic, ginger, and chilies to this. Roll out one portion of the dough. Make sure to cover the entire base of the roti with the butter mixture before adding it. Roll the roti once more and then seal. Next, cook the tandoori garlic roti on a heated pan. Repeat the same process as mentioned above to get the tandoori flavour to the naan. Enjoy! Serve alongside your preferred main curry meal.