Naan on tawa or tawa naan recipe: Naan is TH’s favourite bread. That and palak paneer are his absolute favourite dishes to order in a restaurant. I recently got the book Artisan Bread in 5 Minutes a Day from the library and got totally smitten by it. I don’t have most of the stuff that they have mentioned as requirements, like pizza peel, oven thermometer, baking stone etc but this Tawa Naan recipe required no special equipment which was great news.
The dough is the master Boule recipe mentioned in popular book Artisan Bread in 5 Minutes a Day
. I halved the recipe since I only wanted to use it for naan the first time around.
. I halved the recipe since I only wanted to use it for naan the first time around.You may also like:
Aloo paratha
Bhatura
Bread paneer rolls
Methi paratha
Paneer paratha
Check out all bread recipes in Edible Garden here.
Aloo paratha
Bhatura
Bread paneer rolls
Methi paratha
Paneer paratha
Check out all bread recipes in Edible Garden here.
Naan On Tawa Recipe
Tawa naan is easy yeasted naan recipe made on a tawa on the stove top. This is an easy step by step recipe.
Ingredients
- 1.5 cups lukewarm water
- 3/4 tbsp yeast
- 3 and 1/4 cups of all purpose flour
- A generous pinch of salt
Instructions
- Dissolve the yeast in the water. Add in salt and the flour, incorporate well until a sticky dough is formed. No kneading necessary.
- Set aside covered for 20-30 mins.
- Tear or cut off peach-sized amounts with a serrated knife and transfer to a floured surface. Shape into oblong naan with help of rolling pin if necessary. Make sure there are no holes in the naan once you are done rolling it out.
- Heat a skillet on high heat, brush on some ghee or oil, lower the heat to medium and lay the nan on carefully.
- Flip over in about 2 mins when the first side starts browning.
- Cook closed for 30 seconds to a minute now, depending on the thickness of your naan.
Step by Step Tawa Naan Recipe:
Here’s what we need first – 3/4 tbsp of active dry yeast.
Throw the yeast in a bowl with 1.5 cups of lukewarm water. I warmed my water in the microwave for a minute on medium-high powder. The recipe says no need to dissolve the yeast or anything but I secretly made sure it is dissolved. You see, nothing wrong in being extra careful.
Now add 3 and 1/4 cups of all purpose flour and a generous pinch of salt to it.
Ok, now bring the mixture together with your fingers. No need to knead. You’ll be left with a sticky mass of dough. Just leave it covered somewhere warm and dry for about 20-30 mins.
I left it alone for around 20 minutes and it almost doubled. The recipe says not to worry about doubling, etc so I didn’t. I always listen to what cookbooks say. Ok, almost always.
The dough will be sticky and very elastic. Dig your hand in some flour and tear off a peach-sized piece.
Lay it on a floured surface (my ‘surface’ is this).
With the use of your hands and/ or your rolling pin, stretch out the dough till you form a naan shaped… err.. thing. Mine is square because I can’t shape naan properly yet. There, I said it.
Heat a skillet on high heat, brush on some ghee or oil, lower the heat to medium and lay the naan on carefully.
Flip over in about 2 mins when the first side starts browning.
Cook closed for 30 seconds to a minute now, depending on the thickness of your naan, which shouldn’t be too much, btw.
That’s it! Yummy, spongy, soft naan is now ready. The texture and taste was awesome and we loved it. Just make sure to have it when still hot otherwise the naan may turn a bit rubbery. That’s to be expected right, even the ones baked in tandoors that we get in restaurants turn all hard on us if we don’t eat it immediately.
Naan goes fabulously with butter chicken, paneer butter masala, or even this easy chicken curry with coconut milk.
For tawa naan recipe in Hindi, Marathi, Tamil, Telugu, Urdu etc please use the Google translate button in the sidebar.
Thanks Chitra. That's very sweet of you 🙂
Thank you so much. My MIL does one side on the thava and the other side in the grill, and it blows up nicely. Might be worth trying!
Ok…all the pictures are great, but the last one where you tempt us with that melted butter is just awesome. And I'm tempted beyond any limits..I'm wishing now that all we bloggers lived next to each other and would call each other to their homes while making stuff like this! Until then…lucky your TH!
woww.. nice one… I always thought naan was something too difficult.. your recipe gives me the confidence to try!
Very nice! Looks awesome and easy! I should try it soon.
Thanks for posting this easy recipe!
thanks a ton for this. we simply adore naan but always thought thats gonna be difficult. you made things easy. bookmarked and will make soon once I resolve the problem of getting some good yeast here.
Nan i will try with recipe
Naan looks very soft and fluffy and no worrying abt fancy gadgets – cool!
Shreya, yes, all purpose flour is same as maida.
Asha, I thought the same thing! I felt it was a bit too watery, probably great dough for artisan bread but maybe if we lessen it, the dough will be easier to work with and also, the nan won't dry out so quickly after its made too.