LoadingAdd to favorites

Tawa Naan (Without Tandoor)

Share on FacebookTweet about this on TwitterPin on PinterestShare on Google+Share on StumbleUponEmail this to someone

Naan is definitely the most popular bread in Indian restaurants. Traditionally, naan is cooked in a tandoor (hot clay oven). I have already done a naan recipe using the oven and I used pizza stone to give a tandoor texture. But I find at home “tawa naan” is much easier to make. Tawa Naan turns out really soft and it tastes great. It’s hassle free because you don’t need a tandoor or oven. Naan Goes well with chole, palak paneer or any gravy based dish.

This recipe will serve 2.

Tawa Naan (Naan without Tandoor) Recipe by ManjulaIngredients:

  • 1 cup all-purpose flour (plain flour, Maida)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon of salt
  • 1/4 teaspoon sugar
  • 1/4 cup yogurt at room temperature
  • 1-1/2 tablespoons oil
  • About 1/4 cup look warm water
  • Also need 1/4 cup all-purpose for rolling

For Garnishing

  • 1 tablespoon soft butter or ghee
  • About 1 tablespoon of chopped cilantro
  • About 1 tablespoon chopped green chili (optional)
  • 1/4 teaspoon sea salt

We also need tawa or skillet to make naan, nonstick skillet will not work for this recipe. Iron tawa or skiller works the best for making naan.

Method

  1. For garnishing mix all the ingredients, butter, salt, cilantro, and green chili Set aside.
  2. Mix the dry ingredients together, add 1 tablespoon of oil and yogurt mix it well. Then add the water gradually to make very soft dough but not sticky. Knead the dough on a lightly floured surface, knead the dough well. Apply light oil to the dough and cover. Let the dough sit for about 3 hours in warm place.
  3. Dough should be about 1-1/2 time, knead the dough again on floured surface. Divide the dough in four parts, lightly roll into the flour, cover the balls and let it sit for about five minutes before rolling.
  4. Roll the naan one at a time on a lightly floured surface little less than 1/4 inch thick. Sprinkle the water lightly on one side of the naan.
  5. Heat the tawa on medium heat, to check if tawa is ready sprinkle the few drops of water on tawa, water should sizzle.
  6. Put water side naan over tawa, once the naan start bubbling and dough start drying, turn the tawa over flames keeping about 2 inch away from the flames to cook the naan from top. Note: yes naan will stick to tawa and will not fall of, this the reason you cannot use the nonstick skillet.
  7. Once naan browned to your satisfaction, remove, and spread the butter mix over. Place in a on a plate and cover with a cloth to keep warm until serving.    Naan is ready!

Today I will be serving naan with Punjabi Chola


Please Subscribe to my YouTube channel


66 thoughts on “Tawa Naan (Without Tandoor)

  1. How can I make this gluten free ?
    Can I use buckwheat flour instead ?
    Also if I want a vegan version can I use full fat coconut milk and add limon to replace the yogurt ?
    Thanks in advance for your help

  2. Does it make a difference if the yogurt is non-fat or full-fat? What is the type you used in your video?

  3. This was easily the best naan I’ve ever made. I love this recipe. It’s so good and it worked. Thank you so much for sharing!

  4. Interesting, the reason it works even without yeast is because yogurt contains lactic acid which is one of the components of sourdough. To help the dough rise even further you could try subbing sparkling water for mineral, or (but this will change the taste) use beer or wine (the alchohol will evaporate as it cooks, so it won’t be alcoholic, but if you don’t cook with alcohol at all then don’t try this). Beer in particular gives a taste similar to yeast (industrial yeast was once made from beer).
    So if you make this vegan, use a vegan yogurt with bacterias as that’s what helps the dough. I will try to make a gluten free version for my friend to eat ~ Didi

      1. Chana, I have not tried with naan but I tried with Manjula’s kulcha recipe which is similar. I would weigh the flour in grams because it is much easier with substitution. So you have about 1 cup flour with this recipe, that is around 140 gr. I would sub with 1/3 in weight (140 gr/3=~47 gr) glutinous rice flour (SE Asian sticky rice, different from regular rice, it helps with the stickyness, do not sub), 1/3 (~47 gr) cornstarch or tapioca starch, 1/3 (~47 gr) millet or jowar or any gluten free grain you prefer (I like jowar because I think it tastes a bit similar to wheat but it’s your choice). If you don’t mind your naan puffing less replace the starch with your favorite gf grain flour.

        I know some about substitution bc I like baking and I have a coeliac friend. I am Italian so going without bread is unthinkable. Gf bread is by far the most difficult to get right but the kulchas I made with the same method were pretty nice.

        1. Thanks a lot 😊. So let me see if I understood
          Instead of 1 cup of flour I will use 1/3 cup of rice flour, 1/3 cup of tapioca and 1/3 cup of millet.
          And because I’m a vegan maybe use coconut milk with lemon because I don’t have a vegan yogurt.
          By any chance you have a blog so I can follow your recipes ?
          I miss bread really bad bit each time a get a piece my throat each like crazy. 🙄

  5. Mam can we use fruit eno while making dough.. I think tghn we dont need to keep it for 3 hours.. It will instant naan recpie..!!

  6. These came out so perfect! the whole family loved it.
    Thanks for all your lovely recipes and tips. Makes life easier for me and makes Indian food available so far away from home.
    Thank you again!

  7. Hello, I tried this at home and it came out exactly like the ones served at hotel. Thanks for sharing this perfect recipe

  8. Hello mam , I tried your recipe of tawa nan this weekend and it came out really well…my husband and kids really loved it n my husband even stated it is a magical recipe..Thanks for it.

  9. thank u so much.excellent video
    i just want to know if yeast is really important in the preparation of naan or not.

  10. Thanks for your wonderful website. I started preparing this recipe and noticed that there is no yeast. Is that correct? Looking at other naan recipes online I see they all use yeast.

  11. Do you but ghee/butter directly on stove first? also, how do you garnish this? Thank you for recipe manjula, hoping you will put more like this. excellent for paneer.

  12. Dear Manjula, namaste!

    Thank you for your wonderful and sacred recipes which Swami Ananda and I enjoy a lot. We are very fond of nan bread and would like to try your recipe. But we have an electric stove, no flame stove… However, is it possible to do this recipe? Which method should we use then? Thank you.

    Blessings,

    Sri Mâ

  13. Hello Manjula

    I am a fan and a subscriber of yours from when you still had your long hair:) I have made your naan today, they were really good and I will do that recipe again. Is this naan the original Indian one or are the ones done with yeast also original Indian? Also I rolled one out a bit too large and one corner flipped over so it was double layered on one side. It didn’t matter much. Could you please tell me how thick the naan should be before it goes into the frying pan or skillet, and does it matter if it bubbles?

    Thank you for your help
    Christel

  14. Thanks for sharing this wonderful recipe.. I’d like to make this naan for a party this weekend.. There are going to be about 12 people.. Can I make this naan in advance ??

    1. Baking powder and soda are deffinately not the same item. Both are used in baking, sometimes together.

      Baking soda is sodium bicarbonate. Baking Powder is sodium bicarbonate mixed with cream of tartar and a starch. They each have an effect on how your baked goods turn out.

      Baking powder is in the isle of the store with other baking supplies and is usually in a round container. A common brand is Clabber Girl here in the U.S. I use Rumsford a Baking powder as it is Non-GMO and Aluminum Free. Most health stores/organic grocers carry Rumsford

  15. Does it have to sit for 3 hours? I’d like to make this tonight but will not have time to let it sit for 3 hours.

  16. I have been wondering why Naan bread could not be baked on a tawa. Now I will try it. I really enjoy the practicality of your recipes Manjula:-)

    1. First before putting naan on tawa…..keep the sraight side on for 30 sec and then turn the side of tawa towards flame…then again after removing the naan directly u can cook on flame ….

Leave a Reply to Chelsey Cancel reply

Your email address will not be published. Required fields are marked *

*