Garlic Tawa Naan Recipe

                                                                        

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 during 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. naan 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 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 maida 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 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

                                      

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 palm            

     

Sprinkle a little flour dust over the rolling board or working area, Gently roll a round/oval shape using a rolling pin about 7-inch 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 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 from the surface before the turn

                         

Now flip the pan/Tawa upside down 

                 

Cook naan directly on flame till it turns a golden brown color

                           

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

                          

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 kunna                                          

                                          

Soft Chapati Recipe

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

Soft Chapati is also known as roti,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, a 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 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 mins 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, now cover it with a wet kitchen towel and rest it for 15 minutes, after 15 minutes knead the dough about 5 minutes more, Now it gets extremely soft
Now drizzle some drops of oil over the dough and apply all over the dough, Put it back into the bowl and cover it with a plastic ceiling, Keep aside for 30 minutes.

Divide the dough into equal portions, make smooth balls, and flatten them between your palms_Roll into 4 diameters, keep the edges thinner than the center_Put it on hot Tawa, and cook it for a few seconds

Flip over and cook another side for a few seconds
Now flip over again and cook press  bubbles on top till puffs up, 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 

Lachha Paratha Recipe

Lachha paratha | layered paratha || How to make layered paratha with step-by-step photos and Video

Lachha Paratha is a unique flatbread that can be made of both wheat flour and all-purpose flour. It is crispy and flaky, with layers visible from the outside. Lachha Paratha looks more like a ‘pinwheel cookie’. Once you start eating it, it will melt in your mouth, and you will feel that the layers are coming off one by one.

Most importantly traditionally it is fried only with ghee. But these days any kind of cooking oil is used. Sometimes oil is mixed with a small amount of ghee.it's very tasty besides being crispy. paratha is generally prepared from wheat and all-purpose flour mixed together

                       
                                                                                 

My Latest Lachha Paratha Video Recipe:

Only can be made paratha from maida(all-purpose flour). The main ingredients are added sugar, salt egg, butter, and milk powder. it is served as breakfast and as well as can be given to the kids' lunch boxes   

Here is the recipe for Lachha Paratha or Crispy Flaky Layered Pakistani Flatbread. let the go-ahead know how to make this layered paratha...

If you have tried this Lachha Paratha Recipe then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen! 

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Take a big bowl sieve the flour together, mix them, and make a small pit in the center of the flour. Now add salt sugar egg milk powder 

Mix them well until turn to a crumbled texture
Add water gradually and start kneading a soft dough, the dough seems to be sticky knead it with some ghee/butter make a ball, and put it back into a bowl.

Keep aside for about 15 minutes

Take the dough out from the bowl and knead the dough again with an oily hand for a minute

Take some extra flour on the plate for dusting
and roughly divided the dough into equal parts(ball size depends on how thick you want to make the Rotis

Take one ball of dough and roll it out with the help of a rolling pin approx 5 to 6 inches in a round shape, apply butter/ghee over the roti with the brush, and sprinkle some flour dust

Here starts the tricky part, fold the roti like a fan till you reach the end, hold it from the two opposite ends, and tap the dough on the counter to stretch the roti.
Further To understand follow the figure below

Gently start rolling the roti like a snail, press the end gently in the middle, cover and keep in the fridge for 20 minutes.  

Preheat the Tava for 10 minutes

Warm the pan on medium flame add 1 tbsp ghee and place the paratha cook for 1-2 minutes and flip.

Add another 1 tbsp ghee/butter and cook till golden brown (use additional ghee/butter if required) cook for a further 2-3 minutes.

Repeat the same process with all remaining dough balls

Lachha paratha is ready to serve with kebab, omelet

Stuffed Paratha Recipe

Stuffed Layer Paratha | Layered Paratha || How to make layered Paratha with step-by-step photos.....

Stuffed layered paratha is a simple stuffed layer, and delicious flatbread that originated in the Indian subcontinent, Most stuffed parathas are not layered. But I made stuffed layer paratha which is quite easy to make, Parathas can be eaten as a breakfast dish or as a tea-time (tiffin) snack.

Parathas are one of the most popular unleavened flatbreads in Pakistan, made by baking or cooking whole wheat dough on a Tawa, and finishing off with shallow frying. Parathas are thicker and more substantial than chapatis/rotis and this is either because, in the case of a plain paratha, they have been layered by coating with ghee or oil and folding repeatedly (much like the method used for puff pastry using a laminated dough technique; or else because of food ingredients.

                               

There are lots of stuffing that can be filled in dough such as vegetables, chicken, cheese, dal, or mince by choice other than

People use different techniques for making stuffed or layered parathas, making paratha uses both the layering technique together with fillings into the dough. 

Some stuffed parathas resemble a filled pie squashed flat and shallow fried, using two discs of dough sealed around the edges, then alternatively using a single disc of dough to encase a ball of filling and seal with a series of pleats pinched into the dough around the top, gently flattened with the palm against the working surface before being rolled into a circle. Most stuffed parathas are not layered...

Here I used spring onion, green chilies, and boiled eggs by adding some spices to make paratha, you can also do variations by using cheese, peas, or shredded chicken, a great tiffin box for the kids, These parathas can be served with ketchup or any spiced sauce and tea so let's begin with 

                     

If you have tried this Stuffed Paratha Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Tips:

1. To make a perfect crispy stuffed layer of paratha one thing always keep in mind is that paratha dough should be soft
2. Using warm milk in kneading makes the dough soft and smooth
3. Paratha the dough ball should be thicker than the chapattis/roti dough ball
4. Rolled disc not too thick nor too thin
5. Apply butter on each layer to make your paratha crispy and flaky 
6. Don’t fill too much stuffing they may tear your paratha
7. 1-2 tbsp stuffing is enough
8. Using pure ghee on paratha to make it delicious                       

To prepare this recipe first we will prepare paratha dough for that take a large mixing bowl to add all-purpose flour with the ingredients.

                 

Mix well with a spatula or hand till turns to crumble texture. 

Start kneading the dough by pouring warm milk little by little. 

Keep kneading until the dough is formed.

                             

I used 75 ml milk in kneading.

                     

Keep kneading till you get the smooth and soft texture of the dough.

                 

Put the dough back into the bowl and leave it for rest around 15 minutes at least.

                 

Remove the shells of the egg and chop them finely.

                    

Then transfer the chopped eggs to another mixing bowl along with chopped veggies, keep mixing by adding spices.

                       

Take out the dough from the bowl and punch it for a minute. 

          

Divide the dough into equal portions and flatten each ball between your palm.            

Place all dough balls on the plate.

              

Take one dough ball and roll it 8-10 inches in a round shape, apply butter over the disc, then sprinkle flour dust.

              

Place 2 tbsp filling in the center of the roti and fold from the left side, and again apply butter over the folding part along with sprinkled flour fold from the right side and apply butter then sprinkle. 

                      

Now fold from upwards and do the same as before, at the end fold from downwards and apply butter then sprinkle flour.

               

It looks like a square box apply butter from folding sides and sprinkle flour dust, slightly pressing them with the help of your fingers, Don’t use a rolling pin at this stage just because stuffing may come out from the dough ball.

Repeat the same process with all remaining dough balls and place all prepared dough balls on the tray or plate.
       

Heat the Tawa very well and then place the stuffed paratha on hot Tawa, flip the paratha after 2 minutes, and apply some ghee over it.

                

First, we will cook each side of paratha for about 2 minutes on a medium-high flame, then reduce the heat to low and let them cook until nicely golden brown and crisp from both sides.

            

Repeat the same process with all remaining stuffed parathas.                           

Transfer to the serving plate. 

Delicious stuffed layer paratha is ready. 

                                      

Serve hot with tea, ketchup, or sauce.