Tawa Naan Recipe

Tawa Naan, an easy way of making the all-time favorite bread of North Indian cuisine, Naan that compliments and goes pretty well with almost every North Indian gravy or side dish. Not every household has tandoor or oven so it seems almost impossible to make naan at home. But now making naan at home is no more a herculean task and you can easily make naan on your stovetop using your regular Tawa or Girdle, yes you heard me right you can make naan very easily on your Tawa and hence I named it, Tawa Naan.Normally the Naan which are served in restaurants are made up of All Purpose flour aka Maida which is not good for health. So to make my Tawa Naan healthy I added Whole Wheat Flour also in it. I have used All Purpose Flour and Whole Wheat Flour in the ratio of 50:50, it means half maida and half Atta. So being very easy to make at home my version of Tawa Naan is healthy too. 

If you want a normal, traditional Naan then skip adding the whole wheat flour and make naan only with the All Purpose Flour. So let’s start making Tawa Naan and here is the step by step method of making Tawa Naan with pictures.

Ingredients:

All Purpose Flour- 2 cups

Whole Wheat Flour- 2 cup

Oil- 3 tablespoon

Milk- 1/2 cup (lukewarm)

Yogurt- 2 tablespoon

Salt- 1/4 teaspoon

Nigella Seeds aka Kalonji- 1 teaspoon

To Activate Yeast:

Water- 3/4 cup (warm) * see notes

Sugar- 1 tablespoon * see notes

Yeast- 1.5 tablespoon

Salt- 1.5 teaspoon

Method:

1. Take warm water (warm enough so that when you insert your finger in water, it doesn’t burns). Add sugar and salt to it and mix well. Now add dry yeast in it and gently mix it well. Be very gentle while stirring yeast. Keep it aside in some warm place for 5-10 minutes.

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2. After 5-10 minutes yeast will be activated and you can see a frothy mixture.

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3. Take all purpose flour, whole wheat flour, and salt together in a mixing bowl and add oil in it.

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4. Make a well in the center of the bowl and add yogurt and milk in it.

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5. Add activated yeast and mix well gently. Now using very little water at a time* (see notes) start kneading a soft dough.

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6. Knead well into a soft and elastic dough. Keep it aside and cover it with a cling film.

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7. Allow the dough to rest for at least 3-4 hours at some warm place. After 3-4 hours the dough will rise almost double of its size.

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8. Gently press the dough with your fingers to release air. You will see that the dough will be deflated back to its original size.

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9. Collect it again and cover up with the cling film. Keep aside for 30 minutes and the dough will rise again.

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10. Divide the dough into equal portions and again keep all the portions aside for next 30 minutes.

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11. Take an individual portion and roll out into the shape of your choice. I preferred a slightly triangular shape. Sprinkle some Nigella seeds over it.

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12. Take naan in your hands and apply water on the other side.

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 13. Place the naan on a hot Tawa or girdle. The side where water is applied should be placed on the girdle first.

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14. Cook for 10 seconds and immediately flip over the girdle aka Tawa and cook the another side of Naan over the flame directly to get those burnt marks which we usually prefer over the naan. You can see the naan getting puffed up along with the burn marks.

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15. When done cook the other side too, covering the girdle with a lid, don’t overcook else it may get overcooked and burn also.

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16. Apply some butter over the naan and it is ready to serve. Naan tastes best with Indian gravies like Teekha Paneer MasalaMatar MushroomPaneer KoftaMushroom Do Pyaza and Paneer Butter Masala etc.

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Notes:

1. Use only moderate warm water to activate the yeast. If the water will be cold, it will not activate the yeast and extra warm water will disintegrate the yeast.

2. Adding sugar allows yeast to grow and adding salt limits the overgrowth of yeast.

3. While kneading the dough, add a very little water at a time else it may get watery and difficult to knead, in the same way, if you find your dough too watery then add a little flour at a time and continue to knead the dough.

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