Easy Spinach Garlic Naan (No Yeast)
5 hours 20 minutes
1207 reads
About Easy Spinach Garlic Naan (No Yeast)
Imagine biting into warm, pillowy naan infused with fragrant garlic and vibrant spinach. This Spinach Garlic Naan is a delicious twist on classic Indian flatbread, and surprisingly simple to make at home thanks to a clever no-yeast recipe.Fresh spinach and aromatic garlic are kneaded directly into the dough, creating a visually stunning swirl of green. Cooked to perfection on a griddle, each piece boasts a soft, chewy texture, perfect for scooping and dipping.Serve this flavorful naan hot with butter chicken, dal makhani, or any of your favorite Indian dishes. It's also delicious enjoyed on its own – a truly unforgettable culinary experience!
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹399.
Recipe Time & More
Prep5 hours
Cook20 minutes
Total5 hours 20 minutes
Ingredients
Dry Ingredients
- 0.75 cup All-Purpose Flour
- 0.25 cup Whole Wheat Flour whole
- 1 tsp Salt
- 1 tsp Baking Powder
- 0.25 tsp Baking Soda
Wet Ingredients
- 2 Tbsp Spinach Purée
- 2 Tbsp Yogurt
- 2 Tbsp Butter melted, or oil
- 1.5 Tbsp Mint Chutney
- Milk as needed
Toppings and Garnish
- 2 Tbsp Garlic chopped
- 0.5 tsp Nigella Seeds
- 2 Tbsp Coriander chopped
- Butter for brushing, melted
Instructions
- In a large bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.
- Add the spinach purée, plain yogurt, melted butter (or oil), and mint chutney to the dry ingredients.
- Mix well and gradually add milk as needed, kneading until a soft, pliable dough forms. This dough should be smooth and slightly sticky, but not too wet.
- Cover the dough with plastic wrap and let it rest at room temperature for 4-5 hours, or until it has nearly doubled in size. This resting period allows the gluten to develop, resulting in a softer naan.
- Divide the dough into 3 equal portions. On a lightly floured surface, roll each portion into an oblong shape.
- Sprinkle each naan with chopped garlic, nigella seeds, and chopped cilantro. Gently roll over the toppings to adhere them to the dough.
- Heat a large griddle or tawa over medium-high heat until very hot. A hot tawa is essential for creating those characteristic bubbles and charred spots on the naan.
- Lightly wet one side of each rolled-out naan with water. Place the wet side down onto the hot tawa. Small bubbles should appear almost immediately.
- Cook for 1-2 minutes, or until the underside is lightly browned and bubbly. Flip the naan and cook for another minute directly on the flame to create a slightly charred effect. This adds a wonderful smoky flavor.
- Remove the naan from the tawa and brush generously with melted butter. This adds richness and helps keep the naan soft.
- Serve the spinach garlic naan immediately while hot with your favorite Indian dishes such as butter paneer masala, dal makhani, or butter chicken.
Recipe Notes
Good To Know
- For extra garlic flavor, mix finely minced or grated garlic directly into the dough as well as sprinkling it on top before cooking.
- If you prefer a softer naan, cover the cooked breads with a clean kitchen towel immediately after removing them from the tawa after cooking.
- To make the naan vegan, substitute the yoghurt with an unsweetened plant-based yoghurt (such as coconut or soy) and use vegan butter or olive oil for brushing.
- For an attractive finish and added crunch, sprinkle a mix of nigella seeds (kalonji) and toasted sesame seeds on the naan just before cooking.
Expert Tips
- Use a cast iron skillet or tawa for best results, as it retains heat well and creates a nicely charred naan.
- Don't overcrowd the pan when cooking the naan. Cook them in batches to ensure even cooking and browning.
- If you don't have a tawa, you can cook the naan under a broiler in your oven for a similar charred effect.
Storage Instructions
- Store leftover naan in an airtight container at room temperature for up to 2 days. Reheat in a dry skillet or microwave before serving.
- For longer storage, freeze the naan in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator and reheat as desired.
Related Posts You May Like
Recipe Nutrition
Calories: 765kcalCarbohydrates: 34gProtein: 7gFat: 68gSaturated Fat: 41gPolyunsaturated Fat: 8.1gMonounsaturated Fat: 16.2gCholesterol: 9mgSodium: 760mgFiber: 3gSugar: 1g
Bethica Das
Articles: 11
4 Comments
Leave a Reply
You must be logged in to post a comment.
This looks so good! Appreciate the share.
Yum! This recipe is a must-try.
Such a beautiful dish! Can’t wait to try it.
Such a flavorful dish! Can’t wait to taste it.