If you're looking for soft & easy no-yeast Mint & Garlic Naan, then this is the recipe for you. Follow the step-by-step instructions to make the softest naan using Flour, Greek Yogurt, Baking Soda, and Baking Powder to go with your favorite Curry or Lentils.
I always keep some extra Naan/Kulcha in my pantry as they go so great with all the Indian curries. But because of this lock-down, all my supplies are out. So I thought of making this super - easy naan with garlic & mint flavors.
Who doesn't like Garlic Naan? When topped with some chopped Mint Leaves, it gives a nice distinctive flavor. I have a garden full of home-grown Mint. So I add mint to almost everything. It gives a refreshing taste to the dishes.
WHY IS THIS NAAN SO EASY?
Unlike most of the bread, this is a no-yeast bread recipe. Usually, Yeast is added in bread to raise/grow the dough. But for making this naan I have added yogurt in place of yeast along with baking soda & baking powder. This will help to raise the dough.
Yeast is unavailable in almost all the stores these days. So I thought of making some easy bread recipes that don't require yeast. I have been making this bread for ages. It goes perfectly with Delhi-Style Chole/ Chickpeas Curry or Matar Chaat.
INGREDIENTS TO USE
- Yogurt, when added, will help in raising the dough.
HOW TO MAKE MINT & GARLIC NAAN
- ADD INGREDIENTS: Add all ingredients in the stand mixer attached bowl and start kneading at medium speed. Keep kneading until well combined & forms like a dough
- REST THE DOUGH: Rest the dough in Instant Pot until dough raises in size. You can also store on a countertop or at a warm place for 1-2 hours.
- CUT THE DOUGH: Cut the dough into 4-6 equal sizes. Then shape them into balls of 1-inch diameter.
- ROLLING THE DOUGH: take a bowl and dust a little flour then start rolling the dough using a rolling pin or roll using your palms. Add chopped garlic & mint leaves and press a little.
- COOK THE NAAN: Transfer naan on a skillet & when bubbles start to appear, flip the naan. Then brush some oil and cook both sides.
- SERVE: Serve with your favorite curry & enjoy!
HOW TO STORE NAAN?
Storing Mint & Garlic Naan is also super easy. You can store it in the refrigerator for 3-5 days. If you want to keep the naans for a longer period, you can store them in the freezer for 2-3 weeks.
When you want to eat these stored naans, just take them out from the refrigerator and grill them on the hot pan/skillet. Or you can also air-fry for 2 minutes. Even after storing in the refrigerator or in the freezer, naan will still taste the same.
- 3 tbsp Olive Oil
- 1 handful Mint Leaves finely chopped
- 4 cloves Garlic minced
- Sift all the dry ingredients (flour, baking soda, baking powder, salt, and sugar) in the stand mixer.
- With the dough hook attached in the stand mixer, start the mixer at medium-low speed and start kneading.
- Add yogurt in the bowl and keep kneading at medium speed until it forms like a dough. If needed, add a little bit of water (as needed).
Instant Pot Cooking;
- Add 1 tbsp of oil in the inner pot of the Instant Pot, and using paper towel spread the oil all over the pot. Transfer the dough in the pot and cover it with the glass lid.
- Or line the Parchment Paper in the pot, and place the dough over the parchment paper. Cover the pot using the glass lid.(Note: Adding the oil or lining with the parchment paper will protect the dough from sticking in the pot. Also, covering with either glass lid or a plate helps in air circulation and hence helps the dough to rise).
- Press the Yogurt button in the Instant Pot and set the timer for 60 minutes. When the timer beeps, the dough should have doubled in size.Or you can also transfer it in a bowl and leave it in the microwave or in the oven with lights on for 1-2 hours. (Note: If putting the dough in the oven, the oven should not be hot).
- Take the dough out and knead the dough using your hand couple of times and cover with a cloth for 15-30 minutes.
- Place skillet on the stove on medium heat. Take the dough of 1-inch diameter and keep rolling using a rolling pin till it shapes like a naan. Use flour in between if the dough sticks.
- Add water on one side of the naan using a pastry brush. When skillet is hot, add the naan with water side facing down on the skillet. Sprinkle some mint leaves & minced garlic on the other side of the naan that is facing up.
- When you see some bubbles forming on top of the naan, flip it using a spatula. Spray a little bit of oil and flip the naan again. Cook both sides until properly cooked or grilled. Repeat the process for leftover dough.
- Serve it hot with some curries or lentils.