Tawa Naan | Plain Naan || How to Make Tawa Naan with step-by-step photos....
Tawa Naan is the most popular bread in Pakistan, Traditionally naan is cooked in a tandoor (hot clay oven) But I find at home tawa naan is much easier to make, Tawa naan turns out soft and tastes great hassle-free with no tandoor or no stove is needed.
Tawa naan is quite easy and simple, just like chapati but a little tricky part will be applied to make this naan, we are not cooking naan in the oven nor using any yeast in it.
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In a bowl add flour, baking
soda, sugar, yogurt, and salt mix them well then add oil, further mix to combine
Start
kneading the dough by adding little by little water
Note: the dough should
be naan soft but not stick to your fingers
Note: Naan comes
out better if the dough is kneaded well
Keep kneading the dough for about 15 minutes till gets the soft dough.
It's looking soft and smooth, now transfer it to another bowl, apply some oil all over the dough, wrap the dough with a cling keep it in a warm place, and let it rest for 3-4 hours.
After 4 hours knead a little bit more for 2 minutes, divide the equal balls of the dough, apply some oil to the fingers, and make the smooth balls each.
Flatten a ball between your palm, coat the ball with flour dust, sprinkle some flour over the surface/rolling board, and Start rolling the naan about a 7-inch diameter.
Note, that you can roll it around or make it an oval shape, The naan shouldn’t be very thin, use some simple water over the naan with your fingers.
It's looking soft and smooth, now transfer it to another bowl, apply some oil all over the dough, wrap the dough with a cling keep it in a warm place, and let it rest for 3-4 hours.
After 4 hours knead a little bit more for 2 minutes, divide the equal balls of the dough, apply some oil to the fingers, and make the smooth balls each.
Now
heat the tawa on a medium flame.
Note: don’t
use the nonstick skillet(Tawa) iron skillet works best, sprinkle some water on a medium-hot skillet
Flatten a ball between your palm, coat the ball with flour dust, sprinkle some flour over the surface/rolling board, and Start rolling the naan about a 7-inch diameter.
Note, that you can roll it around or make it an oval shape, The naan shouldn’t be very thin, use some simple water over the naan with your fingers.
Now put naan on Tawa, and make sure the wet part goes in the bottom, let it cook for a minute over medium heat, naan should be dry from the surface before the tur.n
The Naan color is looking really good, The Naan is ready, Now take it out and transfer it to the plate.
As you see flour is getting dry now
here it comes, flips the Tawa and just go around for 1 minute, should not be very
high heat.
Otherwise, it will cook very fast and
may burn, so just keep tweaking, Naan is getting done almost.
The Naan color is looking really good, The Naan is ready, Now take it out and transfer it to the plate.
Naan is the most popular bread in Pakistani cuisine. It's very easy to cook naan on Tawa at home. Traditionally naan is cooked in a tandoor hot clay oven. en
Ingredients:
- 2 cup, all-purpose (maida)
- ½ tsp, sugar
- ¼ tsp, baking soda
- ½ tsp, salt
- 2 tbsp, oil
- ½ tsp, baking powder
- ½ cup, of yogurt at room temperature
- ¼ cup, of lukewarm water
- 2 tbsp, plain flour for dusting
For Garnishing:
- 1 tbsp, clarified butter melted
- ¼ tsp, sea salt
- 1 tbsp, fresh coriander chopped
How to make a Tawa Naan?
- In a bowl sieve the flour
- Add sugar, baking soda, and salt
- Mix all the dry ingredients together
- Add ½ tbsp oil to the flour
- Then add yogurt
- Mix it well with your fingers
- Now start kneading the dough by adding water little by little
- Keep kneading for around 15 minutes until turns into soft and nonsticky dough
- Now Transfer to the surface/slab
- Put a little bit of all-purpose flour on the surface and then allow to knead another 10 minutes more
- Then just apply some oil over the dough all around
- And let it rest for about 2-3 hours in a warm place
- After 2-3 hours knead once again for a minute
- Then apply some oil to your fingers
- Now divide the equal balls of the dough
- Make the smooth ball by sprinkling some dust over the surface
- And flatten each of them between your palms
- Now wrap it with plastic and rest it for 10 minutes
- Meantime I will prepare to garnish
- In a small bowl add melted butter, coriander, green chili, and salt
- Mix them well
- Now heat the tawa on a medium flame
- Firstly sprinkle some flour dust over the surface/rolling board
- Roll the naan about 7 inches in diameter
- You can roll it around or make it an oval shape
- Naan shouldn’t be very thin
- Sprinkle some water on the medium-hot skillet
- Use some water on the naan with your fingers
- Just pinch it a little bit because we don’t want Naan to puff
- Now put naan on Tawa
- And make sure the wet part goes into the bottom
- Naan should be dry from the surface before the turn
- It will take almost a minutes
- As you see flour is getting dry now here it comes
- Flip the Tawa and just go around
- There should be no very high heat
- Otherwise, it will cook very fast and the dough will not through
- So just keep tweaking
- Naan color is looking really good
- Naan is ready
- Repeat the same process with all remaining naan s
- Now take it out on the plate
- Garnish with butter mixture and serve hot with curry or kebab
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