Tawa Naan (Without Tandoor & Yeast)
ID: 2b42f02b...
A simple and delicious recipe to make soft, restaurant-style tandoori naan at home on a griddle (tawa) without using yeast, an oven, or a traditional tandoor clay oven.
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🍳 Cooking Flow
Mix refined flour, baking soda, sugar, salt, curd, and oil, then knead with lukewarm water into a soft, smooth dough. → Cover and rest the dough in a warm place for 2 to 3 hours. → Divide the dough into 6 balls, roll them out into oval shapes, and apply water to one side. → Place the wet side on a hot iron tawa, then invert the tawa directly over the flame to roast the top. → Brush the freshly cooked naan with ghee or butter and serve hot.
Cooking Steps
Brief Cooking Order
Mix refined flour, baking soda, sugar, salt, curd, and oil, then knead with lukewarm water into a soft, smooth dough. → Cover and rest the dough in a warm place for 2 to 3 hours. → Divide the dough into 6 balls, roll them out into oval shapes, and apply water to one side. → Place the wet side on a hot iron tawa, then invert the tawa directly over the flame to roast the top. → Brush the freshly cooked naan with ghee or butter and serve hot.
Introduction
A simple and delicious recipe to make soft, restaurant-style tandoori naan at home on a griddle (tawa) without using yeast, an oven, or a traditional tandoor clay oven.
Step 1
In a mixing bowl with the refined flour, add the baking soda, sugar, salt, curd, and most of the oil (reserve a tiny bit of oil for later).
Step 2
Gradually pour lukewarm water into the bowl and knead all the ingredients together into a very soft dough.
Step 3
Grease your palms with the reserved oil and knead the dough thoroughly for about 5 to 7 minutes until it becomes smooth, shiny, and elastic.
Step 4
Coat the surface of the dough with a little oil, cover it with a cloth and a lid, and let it rest in a warm place for 2 to 3 hours to rise.
Step 5
Once the dough has rested and expanded, punch it down gently and divide it into 6 equal portions. Shape each portion into a smooth ball by folding the edges downward. Keep them covered to prevent drying.
Ingredients List
Important Notes
An iron tawa is highly recommended for this recipe. Avoid using a non-stick tawa, as the naan will not stick to it and will fall off when the pan is turned upside down over the flame.
Make sure the tawa is hot enough before placing the naan on it to ensure it sticks properly.
Apply water evenly and thoroughly on one side of the naan; this acts as the adhesive to hold it onto the tawa.
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