Craving the warm, fluffy goodness of naan bread but don't have access to a tandoor oven? This recipe for Tawa Naan, a delicious and surprisingly easy-to-make alternative cooked on a regular skillet, will become your new go-to. Forget complicated techniques and lengthy processes; this recipe delivers authentic tandoori butter naan flavor and texture right in your own kitchen. The soft, slightly charred exterior gives way to a pillowy interior, perfectly complemented by the rich, savory taste of melted butter and a hint of tandoori spice.
Imagine sinking your teeth into a warm, freshly baked naan, its subtle smoky notes dancing on your tongue. This recipe offers a simple, step-by-step guide to achieving that restaurant-quality naan experience at home. Ready to transform your weeknight dinner into a culinary adventure? Let's dive into the detailed instructions and create some irresistible Tawa Naan together!
Tools Needed
- Large bowl
- Tawa (flat griddle)
Ingredients
- Fresh yogurt: 1/2 cup
- Heated and cooled milk: 1/2 cup
- Powdered sugar: 2 tablespoons
- Salt: 1/2 teaspoon
- Baking powder: 1 teaspoon
- Baking soda: 1/2 teaspoon
- Oil: 1 tablespoon + 1/2 teaspoon
- All-purpose flour: 1 1/2 cups
- Wheat flour: 1 1/2 cups
- Water: 1/2 cup (adjust as needed)
- Finely chopped coriander
- Kalanji (onion seeds)
- Butter
Step-by-Step Instructions
Step 1. Prepare the Dough
- In a large bowl, combine yogurt, milk, sugar, salt, baking powder, baking soda, and 1 tablespoon of oil. Mix well.
- Add 1 1/2 cups of all-purpose flour and 1 1/2 cups of wheat flour (or 3 cups of all-purpose flour if preferred). Mix.
- Add water gradually, kneading until you have a slightly looser dough than for roti. Add the remaining 1/2 teaspoon of oil and knead for 1-2 minutes.
- Apply a little oil to the dough, cover, and let it rest for at least 2 hours.
Step 2. Shape and Prepare the Naan
- After resting, knead the dough again and form it into balls.
- Roll each dough ball into a thin, round naan. Sprinkle with finely chopped coriander and kalanji.
Step 3. Cook the Naan on the Tawa
- Heat the tawa. Place the naan on the hot tawa, water the back side, and press gently.
- Cook for about a minute on low-medium heat, then flip and cook the other side, rotating the tawa as needed. Maintain low-medium heat to prevent burning.
Step 4. Finish and Serve
- Remove the naan from the tawa and immediately apply butter while still hot.
Read more: Easy Indian Bread Pudding Recipe: A Simple Dessert
Tips
- Use low to medium flame while cooking the naan to prevent burning or rawness.
Nutrition
- N/A
FAQs
1. Can I use all-purpose flour instead of bread flour?
Yes, all-purpose flour will work, but bread flour will give you a chewier, more authentic naan texture. If using all-purpose, you might need to add a tablespoon or two more of yogurt to adjust the dough consistency.
2. What if my naan doesn't puff up properly?
Make sure your dough is properly kneaded and has rested sufficiently. Also, ensure your tawa (or skillet) is hot enough before cooking. A little bit of oil on the tawa helps with browning and puffing.
With this easy Tawa Naan recipe, you can now enjoy the comforting taste of restaurant-quality naan anytime you want. From weeknight dinners to special occasions, homemade naan adds a touch of warmth and authenticity to any meal. So go ahead, gather your ingredients, and experience the joy of creating delicious, fluffy naan in your own kitchen!