This tandoor style tawa naan is an incredibly easy way to achieve restaurant level results at home. This egg-free is low maintenance to come together, and cooks up on a cast iron skillet. The result is perfectly fluffy and charred naan that will scoop up your shahi paneer or dal makhani perfectly! Looking for the perfect accompaniment to this homemade naan? This collection of recipes that perfectly pair with naan is going to be your bestie!
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Why You'll Love This Recipe
Restaurant style recipe! This naan recipe replicates a typical restaurant style naan recipe, without the need for a tandoor or fancy clay ovens.
Low maintenance dough! While this dough does use yeast, it is very low maintenance! Aside from proofing times, you do not need to do much to make this dough work!
Perfectly soft naan! This naan is so incredibly soft, that it is hard not to love! It has the right amount of chew that you expect from naan, while still being fluffy and soft.
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.
- Dry yeast: I like to use traditional yeast for this recipe, which requires activation or proofing in water. You can use instant yeast if you have it on hand, but you will not need to proof it prior to making the dough.
- Sugar
- Olive oil
- Greek yogurt
- Whole milk
- Salt & garlic powder
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.
Add the yeast, sugar and water to the bowl of a stand mixer, or a mixing bowl if you are not using a stand mixer. Let the yeast activate for approximately 5 minutes, or until it has started to froth and foam.
Add the remaining ingredients to the stand mixer bowl, or mixing bowl, and mix using the dough hook attachment until the ingredients have combined and a dough has formed. If mixing by hand, knead the dough for an extra 3-5 minutes. The dough will be a little bit sticky at this point - don't be alarmed.
Place the dough in an oiled bowl, and cover with plastic wrap in a warm place for 35 minutes.
Once the dough has risen, punch it down and split into 6 even-sized pieces. Roll the pieces into balls with your hands, and arrange on a sheet tray. Cover with plastic wrap again for another 20 minutes.
Once the dough balls have risen, press down on the balls on a floured surface. 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 the tawa over the flame until the naan is charred and bubbles have formed.
Spread butter on 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 still flip the naan over to expose the top to heat, however it will not get the same char. You can 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.
- Stand mixer [optional]
- Mixing bowls [if making by hand]
- 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 teaspoon Active dry yeast
- 1 cup Water
- 2 teaspoon Sugar
- 3 ¼ cups All purpose flour
- 2 teaspoon Sea salt
- ⅓ cup Whole milk
- 2 ½ tablespoon Olive oil
- 2 tablespoon Greek yogurt
- 2 teaspoon Garlic powder
For the Topping [optional]
- 2 tablespoon Salted butter
- 1 tablespoon Minced garlic
- 1 tbsp Kalonji [nigella seeds]
Instructions
- Activate the yeast: Add the yeast, sugar and water to the bowl of a stand mixer, or a mixing bowl if you are not using a stand mixer. Let the yeast activate for approximately 5 minutes, or until it has started to froth and foam.2 teaspoon Active dry yeast, 1 cup Water, 2 teaspoon Sugar
- Mix the dough: Add the remaining ingredients to the stand mixer bowl, or mixing bowl, and mix using the dough hook attachment until the ingredients have combined and a dough has formed. If mixing by hand, knead the dough for an extra 3-5 minutes. The dough will be a little bit sticky at this point - don't be alarmed.3 ¼ cups All purpose flour, 2 teaspoon Sea salt, ⅓ cup Whole milk, 2 ½ tablespoon Olive oil, 2 tablespoon Greek yogurt, 2 teaspoon Garlic powder
- Proof the dough: Place the dough in an oiled bowl, and cover with plastic wrap in a warm place for 35 minutes.
- Form balls: Once the dough has risen, punch it down and split into 6 even-sized pieces. Roll the pieces into balls with your hands, and arrange on a sheet tray. Cover with plastic wrap again for another 20 minutes.
- Roll out naan: Once the dough balls have risen, press down on the balls on a floured surface. 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.
- 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.2 tablespoon Salted butter, 1 tablespoon Minced garlic, 1 tablespoon Kalonji [nigella seeds]
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 still flip the naan over to expose the top to heat, however it will not get the same char. You can 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!