Tawa Naan Recipe (Plain Naan)

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. 

                           

Naan goes well with chole, nihari, paye, haleem, or any gravy-based dish, so let's begin. 

                               

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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.

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

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 done, garnish with butter mixture.

Serve hot with curry, kebab, nihari,paye, and halee.m

Besan Ki Roti Recipe | Besan Masala Roti

                                                                           

Besan Ki Roti Recipe | Besan Masala Roti with step-by-step photos and video....

 

Besan ki roti, also known as besan masala roti, is a traditional dish popular in Pakistani cuisine, commonly enjoyed in many Asian households. One of the challenges in preparing this dish arises from the kneading process, particularly when the dough becomes sticky, making it difficult to handle and roll out.

 

The current monsoon season often calls for savory, comforting snacks, making this the perfect time to prepare something flavorful. A simple yet delicious option is besan masala roti made with a liquid dough, which streamlines the cooking process.

For a detailed recipe, watch my video where I explain the steps one by one..

                     

My latest Besan Ki Roti Video: 

Key Recipe Notes:

 

Liquid Dough Consistency:

Achieving the right consistency of the liquid dough is crucial. If the dough is too thick, the besan roti may end up undercooked and lacking crispness. Conversely, if the dough is too watery, the roti can become a papad (a thin cracker) and may stick to the cooking surface. The ideal consistency is moderately thin, allowing the batter to spread easily in the pan.

Cooking Surface:

While besan ki roti can be cooked on an iron tawa when using solid dough, it is recommended to use a die-cast nonstick pan or tawa for the liquid dough version. A small amount of oil can help prevent sticking.

 

Preparation Method:

Start by dissolving gram flour (besan) in a small quantity of water and whisking continuously until the mixture becomes fluffy and light. This step is essential for achieving a crispy and airy texture in the final product, preventing the roti from becoming dense and soggy.

                                    

Seasoning and Flavoring:

To enhance the taste, it is important to incorporate seasoning. This can be achieved by dry roasting and grinding spices such as pomegranate seeds, coriander, cumin, and black pepper. Skipping this step may lead to a less flavorful roti. These spices can also be conveniently used in other dishes, such as aloo paratha.

 

By following these guidelines, you can enjoy the delightful flavors of besan masala roti, perfect for the rainy season or any time you crave a snack.

You May Like These:

Besan Ki Roti

Keema Paratha

Stuffed Paratha

Masala Paratha

Chicken paratha

Have you tried Besan Roti? Feel free to follow me on social

media to stay up-to-date on my latest culinary

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How to Make Besan Roti With Liquid Dough

Step 1:

To begin our flavorful journey into making besan roti, we must first prepare a delightful blend of spices known as besan roti masala. Start by taking a handful of pomegranate seeds, coriander seeds, cumin seeds, and black peppercorns.

                          

Place these ingredients into a grinding jar and pulse them until they are coarsely ground. This aromatic mixture will add a wonderful depth of flavor to our roti. 

                        

Next, finely chop a medium-sized onion, a handful of fresh coriander leaves, and a couple of green chilies. Set these vibrant ingredients aside, as they will enhance both the taste and the texture of the roti.

                                   

STEP 2:

In a spacious mixing bowl, measure approximately 2 cups of gram flour (also known as besan). Slowly begin adding water, a little at a time, while stirring with a whisk. The goal is to dissolve the flour completely, creating a smooth mixture.

Once all the flour is blended, vigorously whisk the batter until it becomes light and fluffy. This step is crucial, as it ensures your besan roti will be delightfully crispy and airy when cooked. Now it's time to infuse the batter with flavor.  

                         

Incorporate spice powders such as garlic powder, salt to taste, black pepper, and red chili powder. Don’t forget the coarsely ground masala we prepared earlier! Mix everything thoroughly until the spices are evenly distributed.

                                    

Finally, gently fold in the chopped onion, fresh coriander, and green chilies. Make sure to adjust the spice levels according to your preference. You want the flavors to be just right!

                      

Importantly, avoid adding baking soda or baking powder to this mixture. Since we've whisked the batter well, the natural fluffiness will prevent the roti from tearing during cooking.

Once everything is combined, let the batter rest for about 30 minutes. This rest period allows the flavors to meld beautifully and contributes to a better texture.

                           

 Step 3:

After the 30-minute resting period, give the besan mixture a good stir again. If the batter appears too thick, don’t hesitate to add a little more water to reach the desired consistency. Adjust the salt at this stage if needed, ensuring the flavors are perfectly balanced.

                                      

Now, heat a non-stick pan over medium heat and grease it lightly with oil. Once the pan is hot, pour a ladleful of the besan batter into the center of the pan and spread it gently into a round shape, about the thickness of a typical roti.

                                

As the edges begin to dry out, drizzle a little oil or ghee along the perimeter. Carefully flip the roti over once it’s golden brown on one side, and apply a bit more oil or ghee on the other side too.

                                       

Continue flipping and rotating the roti until it achieves an even golden-brown color on both sides. This process should create a wonderfully crispy texture. 

                         

Once done, transfer the besan roti to a kitchen towel to absorb any excess oil. Repeat the cooking process for the rest of the batter until all the rotis are prepared.

                                

Your deliciously crispy besan roti is now ready to be served! For an extra touch of indulgence,

Serve it hot with a dollop of butter, paired with a side of garlic chutney or dahi (yogurt) chutney. The combination of flavors is sure to be a hit! Enjoy your meal!

                                                                 

Masala Paratha Recipe | Spicy Flatbread

                                                                

Masala Paratha | Spicy Flatbread | How to Make Masala Paratha Recipe with step-by-step photos

Masala Paratha is a flavorful, flaky, layered flatbread. This paratha is a combination of fine flour, egg, milk and a mix of delicious seasoning. Masala Paratha is a great breakfast treat and also a great kids tiffin box, and a healthy option. Masala Paratha is a variation of plain paratha with some spices added to it. Spices are also called masala in Urdu/Hindi. 

I just tried various variations, but Masala paratha is one such delicious variation. I have already shared some more variations in my previous post.

                          
                                                       

Masala paratha is spicy but not spicy or hot, though you can increase red chilli flakes and garam masala powder to increase the spiciness in the paratha. You can also serve masala paratha with tea, coffee omelette, along with any gravy curry or kebab and or any types of vegetable pickles.

But I prefer to serve Masala Paratha with chai is one of our favourite combinations, so let's go ahead and learn how to make this delicious paratha  

Recipe tips:

1. You can make masala paratha with white wheat flour or all-purpose flour (maida)
2. If Fine flour isn’t available in your area, you can make it at home
3. 1 cup, white wheat flour+1 cup, maida
4. Mix them together very well. Now, fine flour is ready to use for making paratha.

                          
                                           

If you have tried this Masala Paratha, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To prepare masala paratha, first, we will prepare the egg mixture for paratha. Combine the egg, milk, red chilli flakes, crushed black pepper, salt and garam masala. Whisk them very well until everything is incorporated.

Put fine flour into the large bowl along with salt and oil, mix them well with your fingers, and keep mixing by adding egg mixture till it turns into crumbles.

Start kneading the soft dough by adding water little by little, take your time to keep kneading until the dough is formed, around 10-12 minutes.s

Grease the dough surface with a bit of oil and put it in the bowl by covering a clean muslin/kitchen towel for about 15 minut.es

Divide an equal portion of the dough, and give it the shape of balls.

Take 1 dough ball in your hand and flatten it between your palms.

Start rolling in a circular shape, approx 6-7 inches like a disc, now apply ghee over the entire paratha, sprinkle some flour over it, fold it into a half-moon.

 

Make slits with a sharp knife, and carefully open the roti. Here starts the tricky part: fold the roti like a rope till you reach the end 

Now hold the two opposite ends and curve them in opposite directions like a rope. Gently start rolling the roti like a snai.l

Press the end gently in the middle, sprinkle some flour on the working surface, place just one dough ball, and gently roll it into a round of about 7-8 inches.  

Warm the skillet on medium flame and add 1 tbsp ghee, place the paratha on it, and let the paratha cook on a medium-high flame.e

When one side is partially cooked about ¼, then flip the paratha, 

Spread some oil/ghee on this partially cooked side, flip again when the second side is half cooked, and spread oil/ghee on this side too. 

Flip a couple of times, till the paratha is evenly cooked, and cook the paratha till you see a golden blister or charred spots on top. 

Prepare all parathas this way.y

Serve masala paratha with tea, coffee omelette, along with any gravy curry or kababs and or any types of vegetable pickles