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 that at home, tawa naan is much easier to make. Tawa naan turns out soft and tastes great, hassle-free, with no tandoor or stove 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, and further mix to combine
Start
kneading the dough by adding water 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 it becomes a 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 smooth balls.
Flatten a ball between your palms, coat the ball with flour dust, sprinkle some flour over the surface/rolling board, and start rolling the naan about an inch in 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 smooth balls.
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 palms, coat the ball with flour dust, sprinkle some flour over the surface/rolling board, and start rolling the naan about an inch in 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, the flour is getting dry. Here it comes, flips the Tawa, and just goes 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 a Tawa at home. Traditionally, naan is cooked in a tandoor hot clay oven. en
Ingredients:
- 2 cups, all-purpose (maida)
- ½ tsp sugar
- ¼ tsp, baking soda
- ½ tsp salt
- 2 tbsp, il
- ½ tsp baking powder
- ½ cup, yogurt at room temperature
- ¼ cup of lukewarm water
- 2 tbsp, plai 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, sift 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 it turns into soft and non-sticky dough
- No, transferer to the surface/slab
- Put a little bit of all-purpose flour on the surface and then allow it to knead for another 10 minutes more
- Then just apply some oil all around the dough
- 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,e I will prepare to garnish
- In a small bowl, wl 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 the Naan to puff
- Now put naan on the Tawa
- And make sure the wet part goes into the bottom
- Naan should be dry on the surface before the turn
- It will take almost a minute
- As you see, flour is getting dry; nowhere does it come
- 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 be 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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