This tandoor style tawa naan is an incredibly easy way to achieve restaurant level results at home. This yeast-free recipe requires minimal time to rise, and comes together on a cast iron skillet. The result is perfectly fluffy and charred naan that will scoop up your shahi paneer or dal makhani perfectly!
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Why You'll Love This Recipe
Naan is a traditional Indian flatbread. Generally naan is made in a tandoor, which is a clay oven. To be honest, all the main dishes are just an excuse for me to shovel naan into my belly, cause carbs are life - am I right?
A tawa is a traditional iron skillet that is generally flat and thin. It is used to make most Indian flatbreads. If you don't have a tawa, fear not! A cast iron skillet works well! I highly recommend using a flat cast iron skillet to replicate the tawa effect.
Naan recipes vary greatly. Some of them use yeast, others use eggs, among other ingredients. I do love a good recipe that uses yeast, but it also involves a lot more time to let it rise properly. This recipe cuts the time in half, and yields a perfect naan! This recipe replicates the chewy and soft interior of restaurant style naan, all from the comfort of your own kitchen. No fancy equipment required!
Roti vs Naan - What is The Difference?
Roti, also known as chapati or phulka in Punjabi is an unleavened flatbread, just like parathas [hint - cheesy stuffed parathas are AMAZING!] Naan, on the other hand, uses leavening agents and is a leavened flatbread.
Roti is often made with whole wheat flour. The dough is made very simply with whole wheat flour, water, and occasionally a little bit of oil to help keep the dough soft. It cooks up quickly on a tawa as well, and puffs up once it has cooked.
Naan dough generally has various leavening agents, such as yeast, baking powder or baking soda. The process of making naan is generally more laborious as you have to let the dough rise/rest, and requires a little bit more attention when cooking it.
Roti is generally more of an 'everyday' meal choice, given how easy it is to make. I say, though, treat yo'self and make the naan for dinner!
Ingredients
- All purpose flour: Naan, unlikely roti or chapatis, is made with all purpose flour.
- Sugar
- Baking powder & soda
- Greek yogurt
- Egg
- Whole milk
- Salt
- Salted butter
- Minced garlic
- Nigella seeds [Kalonji]
A full list of ingredients with measurements is located on the recipe card, below.
Instructions
START WITH...
Collecting all your ingredients - This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
In a large mixing bowl, whisk together the dry ingredients.
Add the egg, milk, water and yogurt and roughly mix with a rubber spatula. Knead the dough with your hands until the dough is soft, and can form into a ball. Place in a bowl, spray with cooking spray, and cover with a towel for 20 minutes.
Once the dough has rested, split into 6 even-sized pieces. Roll the pieces into balls with your hands. Keep the dough balls covered with the towel while not working with them to prevent them from drying out.
Roll out each dough ball into an oval shape. Roll the dough thinner than you'd like the naan, as it will puff up as it cooks.
Heat up a tawa [or cast iron skillet] on medium heat.
Sprinkle and spread water on one side of the naan dough, and place the naan on the tawa water side down. Do not lift the naan once you have placed it on the tawa.
Once the naan starts bubbling, flip the tawa over while holding it, so the other side of the naan is directly exposed to to the gas flame. Keep i the tawa over the flame until the naan is charred and bubbles have formed.
Spread butter and minced garlic on top of the naan, and sprinkle with kalonji. Using a spatula or a knife, remove the naan from the tawa, and repeat with the remaining dough balls.
Expert Tip
Use some flour on your board or rolling pin while rolling out the naan, if you find the dough is sticky. Additionally, if you find the dough is slightly too wet or tacky, add a little bit more flour.
Do not get oil on the naan while rolling it out. Any kind of butter or oil will prevent the naan from properly sticking to the tawa.
If the naan falls off while you have the tawa flipped over, put some more water on the naan and stick it back on.
If you do not have a gas stove you can make this without flipping over the tawa. Instead, flip the naan once the bubbles start forming on the naan. It will result in slightly flatter naan, do not be alarmed.
Substitutions
- Kalonji: If you cannot find kalonji [nigella seeds], you can leave them off.
Variations
- Spicy: Finely chop green chilis and sprinkle on top when you add the minced garlic to the naan.
- Cheesy: Top with some mozzarella cheese and broil for a cheesy twist!
- Pizza: These homemade naans make a great base for naan pizzas, including a bbq chicken pizza.
Equipment
This is what I used to make this recipe - Please be mindful that different equipment and cooking utensils may yield varying results. Most of my favourite equipment can be found on my storefront.
- Mixing bowls
- Tawa or flat cast iron skillet
- Rolling pin
Storage
To store, wrap the naans in parchment paper and store in an airtight plastic bag. You may also freeze the cooked naan in an airtight plastic bag. To reheat, sprinkle some water on the naan and place in a skillet until soft.
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Tandoor Style Tawa Naan {Garlic and Plain}
Ingredients
For the Dough
- 2 ½ - 2 ¾ cups All purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 tablespoon Sea salt
- 1 tablespoon Sugar
- 1 Egg
- ½ cup Whole milk
- 1 tablespoon Greek yogurt
- 2 tablespoon Water
For the Topping
- 2 tablespoon Salted butter
- 1 tablespoon Minced garlic
- 1 tbsp Kalonji [nigella seeds]
Instructions
- Whisk dry ingredients: In a large mixing bowl, whisk together the dry ingredients. Start with 2 ½ cups of the flour in the bowl. You will only need the additional flour if your dough is too sticky.
- Combine and knead dough: Add the egg, milk and yogurt and roughly mix with a rubber spatula. Knead the dough with your hands until the dough is soft, and can form into a ball. If your dough is sticky with the original amount of flour, add the additional ¼ cup of flour. Place in a bowl, spray with cooking spray, and cover with a towel for 20 minutes.
- Section off dough: Once the dough has rested, split into 6 even-sized pieces. Roll the pieces into balls with your hands. Keep the dough balls covered with the towel while not working with them to prevent them from drying out.
- Roll out naan: Roll out each dough ball into an oval shape. Roll the dough thinner than you'd like the naan, as it will puff up as it cooks. If you find that the naan dough is sticking, sprinkle some additional flour on your hands, rolling pin, and surface.
- Preheat tawa: Heat up a tawa [or cast iron skillet] on medium heat.
- Cook the naan: Sprinkle and spread water on one side of the naan dough, and place the naan on the tawa water side down. Do not lift the naan once you have placed it on the tawa.
- Brown the naan: Once the naan starts bubbling, flip the tawa over while holding it, so the other side of the naan is directly exposed to to the gas flame. Keep i the tawa over the flame until the naan is charred and bubbles have formed.
- Finish: Spread butter and minced garlic on top of the naan, and sprinkle with kalonji. Using a spatula or a knife, remove the naan from the tawa, and repeat with the remaining dough balls.
Equipment
- Mixing Bowl
- Tawa or flat cast iron skillet
- Rolling Pin
Notes
- Use some flour on your board or rolling pin while rolling out the naan, if you find the dough is sticky. Additionally, if you find the dough is slightly too wet or tacky, add a little bit more flour.
- Do not get oil on the naan while rolling it out. Any kind of butter or oil will prevent the naan from properly sticking to the tawa.
- If the naan falls off while you have the tawa flipped over, put some more water on the naan and stick it back on.
- If you do not have a gas stove you can make this without flipping over the tawa. Instead, flip the naan once the bubbles start forming on the naan. It will result in slightly flatter naan, do not be alarmed.
Krupa
I've never seen this method of making naan so I had to try ... I am sold!! I will roll them a little thinner next time because they do get thick while cooking. Fantastic otherwise!