INSTANT WHEAT NAAN

Instant Wheat Naan without Yeast Recipe | How to Make Wheat Naan

Instant wheat naan without yeast recipe is cushiony inside and crisp outside… made with a combination of wheat flour and all purpose flour… good for change, good for health. Typically, it is served hot and brushed with ghee or butter. It can be used to scoop other foods or served stuffed with a filling. Possible seasonings in the naan dough include cumin and nigella seeds.

Raisins and spices can be added to the bread to add to the flavour. Naan can also be covered with, or serve as a wrap for various toppings of meat, vegetables or cheeses.

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How to Make Wheat Naan

1.Mix together 1 cup all purpose flour, 2 cup wheat flour, 1.5 tsp baking soda, pinch of salt, 1.5 tbsp oil and 1.5 cup curd (sour).

INSTANT WHEAT NAAN

2. Bring it together. It will be very soft and unmanageable initially.

INSTANT WHEAT NAAN

3. Start kneading the dough.

INSTANT WHEAT NAAN

4. Using the heel of the palm.

INSTANT WHEAT NAAN

5. Knead for 10-12 minutes.

INSTANT WHEAT NAAN

6. Till it is smooth.

INSTANT WHEAT NAAN

7. Let it rest for 30 minutes.

INSTANT WHEAT NAAN

8. After 30 minutes, divide the dough in 8-10 balls.

INSTANT WHEAT NAAN

9. Roll the ball, thicker than that of a chapatti.

INSTANT WHEAT NAAN

10. Apply some garlic paste and coriander leaf on the naan using some water. You can instead incorporate the garlic paste while kneading the dough.

INSTANT WHEAT NAAN

11. Apply some water on the other side

INSTANT WHEAT NAAN

12. Heat a skillet and put naan with the side that has water on it.Bon appétit.

INSTANT WHEAT NAAN

13. Cook on low to high flame till it gets bubbly.

INSTANT WHEAT NAAN

14. Once it is cooked it will leave the skillet. Take it off and cook the other side on the gas flame.

INSTANT WHEAT NAAN

15. Till nice golden brown.

INSTANT WHEAT NAAN

16. Brush some butter on it.

INSTANT WHEAT NAAN

17. Bon appétit.

INSTANT WHEAT NAAN

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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