Garlic Tawa Naan Recipe (Without Yeast)

                                                                        

Garlic Tawa Naan || Homemade Garlic Naan Recipe without yeast || How to make Garlic Tawa Naan at home with step-by-step photos......

Garlic Tawa Naan is an extremely popular Pakistani flatbread recipe made with plain flour and garlic. This is most popular across Pakistan and all over the globe. Mainly because of the flavor and taste     

It is basically so soft and delicious, restaurant-style garlic naan. No yeast, no oven is used to make this naan. I made this naan on the stovetop. Traditionally, naan is made in a tandoor(clay oven), but at home. I prefer the stovetop method. You can also bake them in the oven, but I think they are so much softer and better when cooked on a stove-top 

                     

Here, I didn’t apply garlic butter over the naan, whereas I applied it to the cooked naan. But you can brush garlic butter over the naan as desired.

Also, I highly recommend not using non-stick utensils in cooking. Naann, rather an iron-cast skillet or another silver metal 

                                   

For the best result, follow my detailed step-by-step photo

instructions and tips below the recipe card

Recipe Notes:

1. I used baking powder and baking soda for proofing the plain flour dough. The traditional recipe includes yeast, which you can use if you are comfortable using it
2. You can use the cooker as a tandoor and stick the bread to the sides of the cooker, and heat it upside down
3. Naan is prepared with yeast, so it becomes chewy if it is rested for a while. It is recommended to serve it immediately with a choice of curry.

        

For more Similar Recipes:

Tawa naan

Bakery sheermal

Roghni naan

Fateer naan

Garlic bread

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In a bowl, combine all-purpose flour, salt, baking powder, baking soda, sugar, crushed garlic, and yogurt.

          

Mix well, making sure everything is well combined. Add water as required and knead. Lastly, add oil and further knead to a smooth and soft dough.

                        

Grease the bowl with oil, cover, and rest for 2 hours.

                

Meanwhile, prepare garlic butter by mixing butter, garlic, and coriander.r

                                      

Garlic butter is ready.

                

After 2 hours, knead the dough slightly to remove any air that is present in the dough. Divide the dough into equal portions and flatten a ball between your palms.            

     

Sprinkle a little flour dust over the rolling board or working area. Gently roll a round/oval shape using a rolling pin about 7 inches in diameter, and Grease with water over the naan. Make sure you apply evenly. This helps to make a stick on the tawa/pan. 

                             

Now put Naan on the Tawa, and make sure the wet part goes in the bottom. Immediately  brush garlic butter on top of uncooked naan.

                      

Let it cook for around a minute. Naan should be dry on the surface before the tur.n

                         

Now flip the pan/Tawa upside down. 

                 

Cook naan directly on the griddle till it turns a golden brown color.

                           

Here you can also brush with some prepared garlic butter over the cooked naan.n

                          

Gently scrape the naan from the bottom and remove             

Prepare all the garlic naan the same way.

                         

Finally, save garlic naan hot with your favorite curries like nihari,paya, or kunn.a                                          

                                          

Soft Chapati Recipe

Soft Chapati|Flatbread || How to make Soft Chapatis with step-by-step photos

Soft Chapati is also known as roti or phulka. Chapatis are made from a soft dough comprising atta flour, salt, oil, and water. Atta is made from wheat(Gundam) here. I will share with you some tips for soft chapatis from the soft dough, the most important part of the meal of every Pakistani/Indian household.

It is served with almost every gravy and curry possible, making the meal wholesome. Go ahead, check out the easy steps given below, and make these delicious, warm, and soft chapatis in no time. These chapatis are no-fuss food. However, the best thing about Roti/ Chapati is that it is high in nutrition and can be tweaked as per palate preference. 

If you are someone who loves the richness of Ghee, then you can add some ghee while kneading the dough, and with a pinch of salt, this adds a nice aroma and taste to the Chapatis. 
                                        

This simple Pakistani bread is a far healthier option than Naan, Puri, and Bhatura simply because you do not need oil or ghee to prepare this recipe. It is good for people planning to shed some weight and who are following a low-fat diet, as it is prepared without using oil.

Serve the warm chapatis on several occasions, like kitty parties, game nights, potlucks, and many other occasions, along with any main dish, and make it all the more charming. Also, don't forget to share the recipe with all of your friends living abroad, so it reminds them of their country every time they make it.

                             

Tips for Soft Chapatis:

1. Add flour slowly to the water and knead it to a soft dough.
2. Knead the dough for at least 3 to 5 minutes.
3. Rest the dough for a minimum of 15 minutes and a maximum of 1 hour.
4. Roll the chapatis a little thin, but not too thin or too thick.
5. Heat the Tawa really well before putting the chapati in.
6. Flip it just twice, don't keep on flipping over.
7. Once the chapati is cooked, remove it to a plate, spread some ghee or oil over it, and store it in a hot case.

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Take water and salt in a bowl, mix well, add wheat flour, then further mix them together. Now knead this into a soft dough
Add more flour as needed 

Knead it for 3-5 minutes, then cover it with a wet kitchen towel and rest it for 15 minutes. After 15 minutes, knead the dough for about 5 minutes more. Now it gets extremely soft
Now, drizzle some drops of oil over the dough and apply it all over the dough. Put it back into the bowl and cover it with a plastic cover. Keep aside for 30 minutes.

Divide the dough into equal portions, make smooth balls, and flatten them between your palms. Roll into 4 diameters, keeping the edges thinner than the center. Put it on a hot Tawa, and cook it for a few seconds.

Flip over and cook the other side for a few seconds
Now flip over again and cook for a few more bubbles on top till it puffs. Now remove and place in the hot pot. You can drizzle some drops of oil/ghee over chapati. You repeat the same process with all remaining dough balls 
               

Now, chapati is done to serve with dal, sabzi, and curry. 

Crispy Chicken Egg Paratha Recipe

Crispy Chicken Egg Paratha Recipe || Egg Chicken Bites | Stuffed Paratha with Step-by-Step Instructions and Visuals.

If you're in the mood for a delicious, Indian street-style snack, look no further than Chicken Egg Paratha, also known as Egg Chicken Bites.

This delightful dish is particularly popular in Mumbai, India, and I've successfully replicated it at home by observing traditional cooking methods. The result was a crispy and flavorful deep-fried treat that’s hard to resist!

Key Ingredients

This recipe calls for just a few main ingredients: eggs, minced chicken, all-purpose flour, and some basic seasonings. It’s not just a tasty snack,

It can also double as a fulfilling breakfast or a delightful teatime bite. While I’m not entirely sure of the exact name for this dish, I wanted to share my homemade rendition of this Mumbai street fare, as it turned out to be authentic and delicious.

For a detailed recipe, watch my video where I explain the steps one by one.

My New Video Crispy Chicken Egg Paratha:

Recipe Note: For a perfectly crispy crust on your stuffed paratha, it's crucial to knead the dough firmly. If the dough is kneaded too loosely, it can result in a soggy texture, which is undesirable for this recipe.

An essential technique comes into play when you pour the beaten egg mixture onto the paratha. The paratha should be rolled out thinly, and you need to be quick in folding the dough before spreading the mixture.

Feel free to get creative by adding chopped boiled eggs, spring onions, green peas, or any veggies of your choice; however, for a traditional take, simplicity is key. I recommend using fine flour for the parathas. If this is not readily available, you can substitute with maida (all-purpose flour) or a mix of wheat flour.

I used minced chicken seasoned with a few spices, but you can easily switch things up with minced mutton, beef, or lamb, depending on your preference. Additionally, you can adjust the spice levels to suit your taste.

You Might Like These?

calazone pizza

Laddu Peethi

egg French fries

Crispy chana dal pakora 

Fish cutlets

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Step-by-Step Instructions to Prepare Chicken Egg Paratha:

Cooking the Mince:

Begin by heating oil in a pan. Add the ginger-garlic paste and sauté for about 1 minute, until aromatic. Add the minced chicken and cook until it changes colour, ensuring it's well-coated with the ginger-garlic paste. Next, add turmeric powder and salt to taste.

Feel free to customise the flavour by incorporating more spices such as red chilli powder, chopped green chillies, or black pepper powder.

Once the mince is well-roasted, add a little water to help tenderise it, and let it simmer for about 10 minutes or until the mince is cooked through.

When the water evaporates, give it a good stir and turn off the heat. Allow it to cool completely.

Kneading the Dough:

In a large bowl, combine fine flour, ghee, and a pinch of salt.

Mix the ingredients well and knead into a medium-hard dough. Cover the dough and let it rest for 10 minutes.

Making the Paratha:

Divide the rested dough into equal portions and roll each one into a small ball, then flatten slightly. Let them rest for an additional 2-3 minutes.

Meanwhile, prepare the egg mixture by beating the eggs and adding chilli flakes, chopped onions, chopped green chillies, a pinch of dried mint, and salt. Mix well and fold in 1-2 tablespoons of the cooled chicken mince.

Assembling the Paratha:

Take one portion of the dough and roll it out into a round shape, about 6-7 inches in diameter. Spread a little butter on top.

Fold the dough from both sides slightly inward, then add the egg-chicken mixture carefully in the centre.

Next, fold the top and bottom edges to securely encase the filling, overlapping the sides.

Frying the Paratha:

Heat oil in a wok over medium heat. Gently place the stuffed paratha into the hot oil and fry it until it turns crispy and golden brown on both sides.

Once done, remove it and place it on kitchen paper to absorb any excess oil. Repeat the process for the remaining parathas.

Serving Suggestions:

Serve the Chicken Egg Paratha hot, straight from the pan, paired with a side of ketchup and a steaming cup of tea for a delightful meal.

Enjoy this flavorful, crispy delight as a perfect snack or an appetising breakfast!