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Methi Naan (Instant No Yeast Method)

Instant methi flavored naan which needs no eggs or yeast and is cooked on stovetop. No oven or tandoor needed. These are fragrant with methi, soft and delicious!
Prep Time10 mins
Cook Time10 mins
Total Time40 mins
Course: Side Dish
Cuisine: Indian
Servings: 6 to 8 naan

Ingredients

  • 2 cup All purpose flour
  • ½ teaspoon salt
  • 1 tablespoon oil
  • 1 teaspoon sugar
  • ½ cup packed chopped methi leaves (from 1 bunch methi (about 60 g leaves)) , see notes
  • 1 teaspoon kasuri methi (dried fernugreek leaves, crushed fine between palms)
  • ½ cup plain thick, whole yogurt
  • ¼ teaspoon baking soda
  • 2-6 tablespoon room temperature water, as needed
  • 2 tbsp chopped garlic

Instructions

  • Sift the flour, salt, sugar and baking soda in a large bowl.
  • Add yogurt, oil, kasuri methi & methi leaves and first knead without water to mix together the yogurt and oil with the flour. The flour will absorb the moisture of yogurt and slowly methi will start realeasing its moisture as well. Mix for about 2 minutes like this to incorporate the flavors.
  • Slowly start adding water a little at a time and beginkneading the dough. Keep kneading the dough and make a soft yet firm dough. I used exactly ¼ cup of water. You may need less or more depending on absorption quality of your flour and also on the water content of yogurt that you use. Keep in mind that the dough should not be squishy else after resting it will become very sticky since the methi leaves will release bit of their water due to salt in the dough.
  • Once kneaded, cover with a damp cloth or paper towel and let the dough rest for atleast 25 minutes. If the temperature is cold, rest the dough for attest 1.5 hours. During warm weather 25-30 minutes will be more than enough.
  • Heat up a heavy, 12 inch cast iron griddle on medium high heat.
  • Once the dough has rested, divide the dough into 6 portions. Roll the portions into smooth balls. You can make the naan a bit smaller or less thick as well and go for 8 portions instead. Keep the portions covered while you start rolling them one by one.
  • Lightly dust your rolling surface. Using a rolling pin,gently roll out each portion into ¼ inch thickness. Don't press too hard while rolling else the naan won't puff up. If you feel that the dough is getting a bit sticky, use dry flour to roll easily.
  • Brush a little water on top of the naan and press down chopped garlic so that they stick. Flip the naan and brush a little water all over the bottom side of the naan, this helps the naan in sticking to the pan.
  • To cook on Flame Stove top :- Place the naan, non garlic side side on the hot tawa. Wait for about 5-7 seconds and then cover the naan with a lid. In about 30-40 seconds the naan will start puffing up due to formation of air pockets. Uncover, lift the tawa and flip it so that the garlic side of the naan is directly exposed to the flame. You can move the tawa a bit so as to make sure that the full naan is exposed to the flame. In about 6-8 seconds the naan will start getting charred all over. Once nicely browned all over, its ready. Use a spatula to lift the naan from the tawa and brush it with melted ghee or butter. Serve warm. Enjoy!
  • To cook on Electric Stove top :- Place the naan, non garlic side side on the hot tawa. Wait for about 5-7 seconds and then cover the naan with a lid. In about 30-40 seconds the naan will start puffing up due to formation of air pockets. Uncover, and using a spatula, flip the naan to cook on the others side. Cook for 8 seconds or so for a nice char. Once nicely browned all over, its ready. Use a spatula to lift the naan from the tawa and brush it with melted ghee or butter. Serve warm. Enjoy!

Notes

  1. Clean, wash and air dry methi before chopping.