Naan on Tawa

In this blog post, we will explore the delicious and unique recipe for making naan on tawa. This simple yet flavorful recipe will allow you to create soft and fluffy naan right in your own kitchen. With just a few basic ingredients and easy-to-follow instructions, you'll be able to enjoy homemade naan that pairs perfectly with your favorite curry or dish. Keep reading to discover the step-by-step process for making this delicious recipe!

What Is Naan on Tawa?

Naan on tawa is a traditional Indian bread recipe that combines succulent all-purpose flour with yogurt, oil, and a blend of Indian spices. By cooking the naan on an aluminum pan or iron tawa, the unique seasoning and coriander leaves add a delicious and aromatic flavor to the bread. This recipe provides a step-by-step guide to creating soft and buttery naan on tawa, perfect for serving alongside your favorite Indian dishes.

Why You'll Love Making Naan on Tawa?

• Soft and Fluffy Texture: Making naan on tawa results in a soft and fluffy texture that is irresistible. The combination of all-purpose flour, yogurt, and the cooking method creates a deliciously light texture that you'll love.
• Healthier Option: Unlike traditional deep-fried naan, cooking naan on tawa requires less oil, making it a healthier option. This cooking method still delivers the same great taste without the added calories from frying.
• Digestive Benefits: The use of yogurt in the dough provides natural probiotics, which can aid in digestion. This makes naan on tawa not only delicious but also beneficial for your gut health.
• Control Over Ingredients: By making naan on tawa at home, you have complete control over the ingredients, allowing you to make healthier choices such as using whole wheat flour or reducing the amount of salt.
• Quick and Easy: With the right technique, making naan on tawa can be a quick and easy process. The dough can be prepared in advance, and the cooking time is minimal, making it a convenient option for a delicious side dish.
• Versatile Serving Options: Whether you prefer plain naan, buttered naan, or flavored with coriander leaves, making naan on tawa allows you to customize the flavor to your preference. It's a versatile option that can complement a variety of dishes.

Ingredients for Naan on Tawa

• All-purpose flour: This forms the base of the naan and gives it a soft texture.
• Sugar: Adds a hint of sweetness to balance the flavors in the naan.
• Rock salt: Enhances the overall taste of the naan and provides a unique flavor.
• Baking powder and baking soda: These leavening agents help the naan to rise and become fluffy.
• Oil: Adds moisture to the dough, making the naan tender and soft.
• Yogurt/curd: Provides a slight tanginess to the naan and helps in tenderizing the dough.

How To Make Naan on Tawa?

To make naan on tawa, follow these easy steps for a flavorful experience:

• In a wide bowl, combine all-purpose flour, sugar, rock salt, baking powder, baking soda, and oil. Mix well until combined.
• Add room temperature yogurt and knead the dough thoroughly, adding lukewarm water little by little.
• Knead the dough for 5 minutes and let it rest in a warm place for about 2 hours. Then, knead the dough again for 2 minutes.
• Divide the dough into 8 equal round balls and let them rest for 5 minutes. Meanwhile, heat a non-stick pan or iron tawa.
• Roll out the dough into round roti about 5 to 6 inches in diameter, and sprinkle chopped coriander leaves over the roti. Press gently to make the leaves stick.
• Apply water to one side of the roti, then place the water side down on the hot tawa. Cook for a minute or until bubbles start to form.
• Flip the tawa over the heat and let the exposed part of the roti cook. Move the tawa over the heat to prevent burning.
• Remove the naan from the pan and apply butter or ghee over it. Serve the naan warm and enjoy!

These key steps are essential in creating delicious and soft naan on tawa.

Serving Suggestions

• Pair with Indian curries: Enjoy your homemade naan on tawa with classic Indian curries such as butter chicken, tikka masala, or palak paneer for a delicious and satisfying meal.
• Serve with chutneys and pickles: Add some extra flavor to your meal by pairing your naan with a variety of chutneys and pickles like mint chutney, mango pickle, or onion chutney.
• Accompany with rice: For a complete Indian meal, serve your naan alongside fragrant basmati rice to balance out the flavors and textures.
• Enjoy with yogurt raita: Cool down the heat of spicy dishes with a refreshing yogurt raita. The creamy and tangy flavors of raita complement the warm and fluffy naan perfectly.
• Add a side of salad: Incorporate some freshness into your meal by serving a side salad with your naan. A simple cucumber and tomato salad with a squeeze of lemon juice and a sprinkle of chaat masala can be a great addition.
• Pair with lentils or daal: For a hearty and wholesome meal, pair your naan with a comforting bowl of lentils or daal. The combination of naan and daal provides a satisfying and nutritious dining experience.

Tips for Making Naan on Tawa

• Preparation Duration: The dough for naan on tawa requires about 2 hours to rest in a warm place. Make sure to plan ahead to allow enough time for the dough to rise and become soft.
• Cooking Techniques: When cooking the naan on tawa, it's important to use a hot aluminum pan or iron tawa. The heat should be reduced to medium once the naan is placed on the tawa to ensure it cooks evenly and doesn't burn.
• Garnishing for Presentation: To enhance the presentation of the naan, sprinkle chopped coriander leaves and press them onto the roti before cooking. This not only adds flavor but also creates an attractive appearance.
• Non-Stick Pan Option: If you prefer not to cook over gas and want to use a non-stick pan, cook both sides of the naan until browned. However, using an aluminum pan or iron tawa will result in the authentic texture and flavor of naan on tawa.
• Buttering the Naan: After removing the naan from the pan, adding a dollop of butter or ghee enhances the flavor and texture of the naan. You can also enjoy the naan plain if desired.
• Keeping Naan Warm: To keep the naan warm until serving, place them on a plate and cover with a cloth. This will help retain the warmth and softness of the naan, ensuring they are enjoyable when served.

Variations for Naan on Tawa

• Flavored Naan: Add different chopped herbs or spices to the dough for a unique flavor. Try adding garlic, cumin seeds, or even grated cheese for a savory twist.
• Whole Wheat Naan: Replace half or all of the all-purpose flour with whole wheat flour for a healthier alternative. Adjust the water quantity as needed to achieve the right consistency.
• Vegan Naan: Substitute the yogurt with non-dairy yogurt or a mixture of non-dairy milk and lemon juice for a vegan version of this naan recipe.
• Sweet Naan: Add a bit more sugar to the dough and try topping with honey or even a sprinkle of cinnamon for a sweet variation that can be enjoyed as a dessert or breakfast option.
• Stuffed Naan: Experiment with stuffing the naan with a mix of vegetables, paneer, or even minced meat for a filling and satisfying meal.
• Spicy Naan: Mix in some finely chopped green chilies or red chili flakes for a kick of heat that pairs perfectly with your favorite curry dish.

How to Store Naan on Tawa

• Proper Storage of Dough: After kneading the dough, wrap it in a cling film or put it in an airtight container. Store it in the refrigerator to maintain its freshness.
• Refrigerating the Yogurt: Store the yogurt in an airtight container and keep it refrigerated to prevent it from turning sour and maintain its quality for making the naan.
• Preserving the Freshness of Herbs: If using fresh coriander leaves, wash and dry them thoroughly. Store them in a paper towel inside a ziplock bag in the refrigerator to prolong their freshness.
• Protecting the All-Purpose Flour: Keep the all-purpose flour in a sealed container away from moisture, heat, and sunlight to prevent spoilage.
• Storing Baked Naan: Once the naan is cooked, allow it to cool down. Store the leftover naan in an airtight container or ziplock bag. For longer storage, freeze the naan and reheat when ready to enjoy.
• Preserving Oil and Ghee: Store the oil and ghee in a cool, dark place, away from direct sunlight to prevent spoilage. Make sure the lids are tightly sealed to maintain their freshness.

Frequently Asked Questions (FAQs)

Can I use whole wheat flour instead of all-purpose flour for making naan on tawa?

• Yes, you can substitute whole wheat flour for all-purpose flour. Keep in mind that whole wheat flour may result in a denser naan, so you may need to adjust the amount of water and kneading time to achieve the desired texture.

Can I make naan on tawa without yogurt?

• While yogurt adds a unique flavor and texture to the naan, you can make it without yogurt. Simply replace the yogurt with an equal amount of lukewarm water, and adjust the amount of water as needed to form a soft dough.

Can I skip adding coriander leaves to the naan?

• Yes, if you prefer a plain naan, you can omit the coriander leaves. You can also experiment with adding other herbs or toppings to customize the flavor of your naan.

How do I know when the tawa is hot enough for cooking the naan?

• To check if the tawa is ready, sprinkle some water on the surface. If the water sizzles and evaporates immediately, the tawa is hot and ready for cooking the naan.

Can I use a non-stick pan to cook the naan?

• It is recommended to use an aluminum pan or iron tawa for cooking the naan, as the dough sticks to the surface, creating the fluffy and crispy texture. Using a non-stick pan may result in a different texture.

Can I store the cooked naan for later use?

• Yes, you can store the cooked naan in an airtight container for up to 2 days. Reheat them in an oven or on a tawa before serving to regain the soft and warm texture.

Recipe Card

Naan on Tawa

Naan on Tawa   2018-12-04 02:36:08

Serving Size: 8 Naans

Prep Time: 2 hours and 15 minutes

Cook Time: 15 minutes

Total Time: 2 hours and 30 minutes

Ingredients

• 2cups all purpose flour (260 grams)
• 1 tsp sugar
• 1 tsp salt (I used rock salt in this recipe)
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 2 tbsp oil
• 1/2 cup yogurt /curd at room temperature
• less than 1/2 cup lukewarm water
• some chopped coriander leaves          

Instructions

• In a wide bowl, combine flour, sugar, rock salt, baking powder, baking soda and oil. Mix well until combined.
• Then add curd and mix well. Don't use cold curd. Just keep it outside until it reaches room temperature.
• Now, add the lukewarm water little by little because the curd also contains water and knead the dough thoroughly.
• The dough should be soft and not hard.
• Apply some oil in your hand so that the dough doesn't stick and it is very easy to knead.
• Knead the dough for 5 mins. and also apply some oil over the dough and cover it with a damp cloth.
• Keep it in a warm place for about 2 hours.
• After 2 hours, remove the cloth and knead the dough again for 2 mins.
• Now the soft dough is ready to cook.
• At this stage, grease some oil in your palms and divide the dough into 8 equal round balls.
• Cover and let them lie for about 5 mins.
• Meanwhile, heat a pan over high heat. Don't use a non-stick pan. Use an aluminum pan or iron tawa.
• Dust your work surface or roti making board and the ball with all purpose flour.
• By using a rolling pin, roll out round roti about 5 to 6 inches in diameter. Dust off the extra flour.
• If you want you can stretch the dough to one side to give a tear shape to your naan.
• Then sprinkle some chopped coriander leaves over the roti and make them stick on the roti by using a rolling pin. Press gently so that the coriander leaves sticks properly.
• Then reverse the roti and apply some water by using a brush because we will put this side down on the pan.
• Grease with water is very important because we need this side to stick to the pan.
• When the tawa becomes hot, (to check if tawa is ready, sprinkle some water on the tawa, water should sizzle) reduce the heat and put water side naan over tawa. Heat should be medium and not high.
• Cook it for a minute or until you see bubbles coming up.
• Once the naan starts bubbling, flip or turn the tawa over the heat keeping about 2 inches away from the heat and let the heat cooks the exposed part of the roti.
• Keep on moving the tawa over the heat so that the naan does not burn at one place as shown in the video.
• Naan will stick to the tawa and will not fall, because of this reason, you cannot use the non-stick pan.
• Then remove from the pan and apply some butter or ghee over the naan, you can have them plain also.
• Now butter naan is ready to serve. Place them on a plate and cover with a cloth to keep warm until serving.          

Notes

• If you don't want to cook over the gas and if you want to cook in non stick pan, then cook both sides until browned.         
• By Santhi Therese    The Indian Claypot
• https://theindianclaypot.com/

Step-By-Step Instructions:

In a wide bowl, combine flour, sugar,
rock salt, baking powder and baking soda.
Mix well until combined.

Then add oil and mix well.

Then add curd and mix well. Don’t use
cold one. Just keep it outside until it
reaches room temperature.

Now, add the lukewarm water little by little
because the curd also contains water
and knead the dough thoroughly.

The dough should be soft and not hard.
Apply some oil in your hand so that the
dough doesn’t stick and it is very easy to knead.
Knead the dough for 5 mins. and apply
some oil over the dough

and cover it with a damp cloth. Keep it i
n a warm place for about 2 hours.

After 2 hours, remove the cloth and knead again for 2 mins.
Now the soft dough is ready to cook.

At this stage, grease some oil in your palms
and divide the dough into 8 equal round balls.

Cover and let them lie for about 5 mins.

By using a rolling pin, roll out round rotis
about 5 to 6 inches in diameter. Dust off the extra flour.
Then sprinkle some chopped coriander leaves over the roti
and make them stick on the roti by using a rolling pin.
Press gently so that the coriander leaves sticks properly.

Then reverse the roti and apply some water
by using a brush because we will put this side down on the pan.
Grease with water is very important
because we need this side to stick to the pan.

Meanwhile, heat a pan over high heat.
Don’t use a nonstick pan. Use an aluminum pan
or iron tawa. When the tawa becomes hot,
(to check if tawa is ready, sprinkle some water on the tawa,
water should sizzle) reduce the heat and
put water side of naan over tawa.
Heat should be medium and not high.

Cook it for a minute or until you see bubbles coming up.

Once the naan starts bubbling, flip or turn the tawa
over the heat keeping about 2 inches away from the heat
and let the heat cooks the exposed part of the roti.
Keep on moving the tawa over the heat
so that the naan does not burn at one place as shown in the video.

Then remove from the pan and apply
some butter or ghee over the naan,
you can have them plain also.
Now butter naan is ready to serve.
Place them on a plate and cover with
a cloth to keep warm until serving.