Tawa Naan
The Process:
Today I will be making tawa naan. Naan is the most popular bread in the Indian restaurants. Traditionally, naan is cooked in tandoor (a hot clay oven). I have done the naan recipe before using the oven and I used pizza stone to give a tandoor texture. But I find at home tawa naan is much easier to make.
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| Tawa Naan |
Tawa naan turns out soft and it tastes great. Hassle free, no tandoor or no oven needed. Naan goes well with chole, palak paneer or any gravy based dish. This recipe will serve 2. To make tawa naan we will need: 1 cup of all purpose flour (plain flour or maida) 1/4 teaspoon of sugar 1/4 teaspoon of baking soda 1/4 teaspoon of salt 1.5 tablespoons of oil 1/4 cup of yogurt at room temperature About 1/4 cup of lukewarm water We also need some all purpose flour.
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It will help us rolling the naan. For garnishing we need 1 tablespoon of clarified butter or ghee 1/4 teaspoon of sea salt. I like to use the grainy salt. 1 teaspoon of chopped green chilli 1 tablespoon of chopped cliantro (hara dhaniya) I am ready to make the dough. First I will mix all the dry ingredients together. So here is all purpose flour. baking soda, Salt Sugar Mix it well. Now add the oil. Save about half a tablespoon of oil.
We will use that later. And yogurt. Mix it. And now I will mix it with fingers. Mix it well. Now add the water but add the water slowly. Dough should be for naan soft but not sticking to your fingers. Little more. I used 1/4 cup of water. And the naan dough should be kneaded well. So just remove it from the bowl. Put a little bit of all purpose flour on the surface and then knead it.
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| Tawa Naan |
Like I said dough should be soft. It shouldn’t be sticking. So as you see this is a very soft dough. And just put a little bit of oil on the dough all around. And keep it in a bowl. And cover it. And let it sit for about 2-3 hours in a warm place. I have already made this dough about 3 hours before. So it’s ready to make the naan. But first I am going to knead a little bit more. Dough is looking good, very soft.
So I am going to knead it. So just put a little bit of flour. And knead it again. Naan comes out better if the dough is kneaded well. And now just oil your fingers. And divide it in four equal parts. Put a little bit of flour again and this time just make the ball while you are kneading it. For naan we don’t make the ball like this. It has to be done in this manner just to bring it together. And now cover them and let it sit for about 10 minutes. So while this is where I will mix the garnishing.
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Cilantro Green chilli And salt Just mix it well. I am ready to make the naan. To make tawa naan do not use the nonstick skillet. Iron skillet works the best. Heat is on, medium. So I am ready to roll the naan. First put a little bit of all purpose flour on the surface you are going to roll. So roll it about 7 inch in diameter. If it is flipping just add a little bit more dry flour.
Pick it up. Roll it again. You can roll round or make it in oval shape. Naan shouldn’t be very thin. Now I am ready to put this on the skillet. But first let’s see if the skillet is ready. Just put a few drops of water and it sizzles. So the skillet is ready. Now we are going to put a few drops of water over the naan. And just spread it. And make sure the wet part goes in the bottom. So while this is getting ready I can roll another one.
Just pinch it a little bit. So we don’t want naan to puff. It should be dry from the surface. Before we will turn. This should take almost a minute. As you see now the flour is getting dry. So it’s all dried. And now here it comes. You need to flip the skillet. And just go around. It shouldn’t be on very high heat. Otherwise it will cook very fast and dough will not cook through.
And this is the reason you cannot use a nonstick pan otherwise naan would just slide away. So just keep tweaking. Colour looks really good. So naan is ready. Take it out. And seeing it will be very easy. And see the other side. It looks really good. Now we are going to make another naan. Garnish the naan.
It has a very nice colour that looks great. If you don’t like it hot then don’t use the green chilli. Naan is ready to serve. Naan has a fantastic, very soft texture. Today I will be serving this with Punjabi cholay. Thank you. Till we meet again, check out more recipes on Informative mind. Also look for the other Best of Indian recipes' Thank you.
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