Tandoor Style Tawa Naan {Garlic and Plain}

5 from 3 votes

Tandoor Style Tawa Naan {Garlic and Plain}

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.

Prep Time1

Cook Time20

Total Time1 20

Course: Side Dish

Cuisine: Indian

Keyword: homemade naan, tandoor style naan, tandoori naan, tawa naan

Servings: Servings

Calories: 368kcal

Author: Sunena Anand

Equipment

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.

Nutrition