Tawa Naan

Naan is one of the most famous Indian flatbread recipes. Traditionally it is cooked in a tandoor but since not all of us have access to such traditional equipment, I wanted to figure out the best Tawa Naan recipe. Tawa naan is very easy to make and it turns out soft and also tastes great. One of my closest friends asked for this tawa naan recipe. So I dedicated this recipe to her especially.

You may also like my other flatbread recipes such as Aloo Gobi Paratha, Palak Paneer Paratha and Pita Bread recipe.

Tawa Naan

Tawa Naan  2018-12-04 02:36:08

Serves 3                             Print        Cook Time   00:30        Total Time   03:00

Cook Time   00:30        Total Time   03:00                      Ingredients

1. 2cups all purpose flour (260 grams)
2. 1 tsp sugar
3. 1 tsp salt (I used rock salt in this recipe)
4. 1/2 tsp baking powder
5. 1/2 tsp baking soda
6. 2 tbsp oil
7. 1/2 cup yogurt /curd at room temperature
8. less than 1/2 cup lukewarm water
9. some chopped coriander leaves          Instructions
10. In a wide bowl, combine flour, sugar, rock salt, baking powder, baking soda and oil. Mix well until combined.
11. Then add curd and mix well. Don't use cold curd. Just keep it outside until it reaches room temperature.
12. Now, add the lukewarm water little by little because the curd also contains water and knead the dough thoroughly.
13. The dough should be soft and not hard.
14. Apply some oil in your hand so that the dough doesn't stick and it is very easy to knead.
15. Knead the dough for 5 mins. and also apply some oil over the dough and cover it with a damp cloth.
16. Keep it in a warm place for about 2 hours.
17. After 2 hours, remove the cloth and knead the dough again for 2 mins.
18. Now the soft dough is ready to cook.
19. At this stage, grease some oil in your palms and divide the dough into 8 equal round balls.
20. Cover and let them lie for about 5 mins.
21. Meanwhile, heat a pan over high heat. Don't use a non-stick pan. Use an aluminum pan or iron tawa.
22. Dust your work surface or roti making board and the ball with all purpose flour.
23. By using a rolling pin, roll out round roti about 5 to 6 inches in diameter. Dust off the extra flour.
24. If you want you can stretch the dough to one side to give a tear shape to your naan.
25. 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.
26. Then reverse the roti and apply some water by using a brush because we will put this side down on the pan.
27. Grease with water is very important because we need this side to stick to the pan.
28. 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.
29. Cook it for a minute or until you see bubbles coming up.
30. 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.
31. Keep on moving the tawa over the heat so that the naan does not burn at one place as shown in the video.
32. Naan will stick to the tawa and will not fall, because of this reason, you cannot use the non-stick pan.
33. Then remove from the pan and apply some butter or ghee over the naan, you can have them plain also.
34. Now butter naan is ready to serve. Place them on a plate and cover with a cloth to keep warm until serving.          Notes
35. 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/

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.