Stove Top Paneer Garlic Naan (Yeast Free)

 Few yrs back I tried making Naan in my OTG following the instruction given in its manual. And I got a cardboard end of it instead of Naan. That too I tried it for dinner and finally I had to resort to curd rice that night. Well that was during my early cooking days. But somehow I lost the guts to try Naan again. And the busy routine too kept me off from trying anything that I didnt have confidence to do.

Finally Sanjeev Kapoor youtube videos inspired me to try it again. As it was a video that promoted yeaste free stove top Naan. No tandoori or OTG or Oven required. Impressive isnt it. I just twisted the recipe to make stuffed Naan with garlic and paneer to enhance flavor.

Ingredients:

          Serving:  Enough to serve a family of three
         
          Maida - 2 Cups
          Baking Soda - 0.25 tsp
          Sugar - 3 to 4 tbsp
          Salt - 1 tsp ( or to taste)
          Curd - 0.5 Cup
          Milk
          Refined oil
          Salt to taste.

          Salter butter to grease and toast Naan

          Stuffing: Crumbled Paneer 0.5 Cup, finely crushed and grated garlic ( around 7 to 8 pods). Mix paneer and garlic with little salt to add flavor. Keep this handly to stuff the Naan


Way to go:

•  Take two cups of maida flour in a mixing bowl. Add the baking soda, Sugar, Salt, Curd and mix well. Add milk very little at a time ( caution, even less than quarter cup would suffix so add very little by little) and mix it to get a soft somewhat sticky dough. Dough should be rollable but soft and little sticky to the hand. Grease the dough with some refined oil and leave it closed in the mixing bowl for minimum 30 mts to allow some fermentation. 
• TIP:  More it rests softer the Naan comes out. This is what Chefs recommend. In my case I readied the flour at 6 PM. And I actually made the Naan at 9 PM after my husband came home. Well that was 3 hrs of fermentation. And I did get a Soft Naan. 
• Now post fermentation, grease your hand with refined oil, and pull out the dough and dust them with maida mildly and press them into flat balls. Put a spoon of stuffing and seal them into round balls again. Likewise ready the rest of the doughs into stuffed balls. 
• Keep the salted butter handy to grease the naan
• Heat the Tawa to hot temperature. 
• And now roll the stuffed balls using rolling pin to oblong shaped Naans. Naan should neither be too thick nor too thin post rolling. Dust them with flour as you roll to prevent them from sticking to rolling pin or from breaking.
• Once ready post rolling, brush one side of Naan with water, and put the wet side of Naan on hot Tawa. Cook in medium flame now till you see Naan showing up bubbles on it surface. Grease the top surface with butter and tilt the Tawa onto the stove to get the other side toasted. Pull it off the stove in 5 seconds or it might get burnt. 
• Grease both side well with salted butter. 
• And serve it hot with the sabzi of your taste.