Tawa Naan Recipe
About this recipe
Tawa Naan is a soft, delicious Indian bread that you can easily make at home without a tandoor oven. This recipe by Manjula from Manjula's Kitchen simplifies the process, making it accessible for anyone looking to enjoy fresh naan with their favorite dishes.
In this video, Manjula shares her tips for achieving the perfect texture and flavor, emphasizing that tawa naan is hassle-free and pairs wonderfully with dishes like chole or palak paneer.
Ingredient notes
- 1 cup of all-purpose flour is also known as plain flour or Maida.
- 1/4 cup of yogurt should be at room temperature for best results.
- Use an iron skillet or tawa; nonstick pans are not suitable for this recipe.
Tips from Manjula's Kitchen’s video
- Knead the dough well to ensure it is soft and not sticky; this is crucial for the naan's texture.
- Let the dough rest in a warm place for 2-3 hours to develop flavor and softness.
- Roll the naan to about 7 inches in diameter, ensuring it's not too thin, for the best cooking results.
Good to know
- How many naan does this recipe make?
- This recipe yields 4 naan.
- What type of skillet should I use for cooking naan?
- Use an iron skillet or tawa; nonstick pans will not work for this recipe.
- How long should I let the dough rest?
- The dough should rest for about 2-3 hours in a warm place.
- What can I use for garnishing the naan?
- Garnish with soft butter or ghee, chopped cilantro, and optional chopped green chili.
No life story here — the video and the recipe are the whole point. All credit to Manjula's Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Mix all the dry ingredients together: all-purpose flour, baking soda, salt, and sugar.
- 2
Add 1 tablespoon of oil (save half a tablespoon for later) and yogurt to the dry mixture. Mix well using your fingers.
- 3
Gradually add lukewarm water until the dough is soft but not sticky. You may use about 1/4 cup of water.
- 4
Knead the dough on a floured surface until it is soft and not sticking to your fingers. Add a little oil to the dough and cover it in a bowl.
- 5
Let the dough sit in a warm place for about 2-3 hours.
- 6
After resting, knead the dough again briefly and divide it into four equal parts. Shape each part into a ball.
- 7
Cover the balls and let them sit for about 10 minutes.
- 8
Prepare the garnishing by mixing chopped cilantro, chopped green chili, and sea salt in a bowl.
- 9
Roll out each ball of dough on a floured surface to about 7 inches in diameter, ensuring it is not too thin.
- 10
Heat an iron skillet over medium heat. Test if it's ready by sprinkling a few drops of water on it; if it sizzles, it's ready.
- 11
Place the rolled naan on the skillet, wet side down, and sprinkle a few drops of water on top.
- 12
Cook for about a minute until the surface dries out, then flip the naan using the skillet technique.
- 13
Cook until the naan is golden brown, adjusting the heat as necessary to ensure it cooks through without burning.
- 14
Remove the naan from the skillet and brush it with soft butter or ghee, then garnish with the cilantro and chili mixture.
Heads up — we had to guess a little:
- The quantity for 'about 1/4 cup lukewarm water' is inferred as approximately 1/4 cup based on typical dough consistency.
Credit where it’s due: this recipe was transcribed from Manjula's Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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