Homemade Tandoori naan recipe on tawa without oven or tandoor. It's the simplest Indian and Pakistani naan that anybody can easily make at home. I make it without yeast so best to substitute the option of chapati with this naan. Super easy and quick to make with curry and kebabs.
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What is Tandoori Naan?
Naan is a popular leavened flatbread recipe from South Asia, especially India, and Pakistan are famous to make a variety of naan recipes prepared with white flour. Traditionally the naan is cooked in the tandoor (old-style clay oven). With time people started to make it oven and now people are successfully making it on a skillet/griddle or tawa.
Many people got confused with naan and roti as both are entirely different in look, texture, and making. Naan is leavened Indian thick bread prepared with a combination of yeast, yogurt, and white flour and cooked on tandoor. Roti is unleavened dough prepared with wheat flour and cooked on a tawa or skillet.
As the tandoori naan recipe is getting popular with time so most chefs are making quick naan on a tawa (skillet) without yeast which is easier and anybody can make it at home using the tawa naan recipe.
Why This Recipe Work?
In this recipe, we have substituted the yeast with baking powder so you don't need to wait for a long time to ferment the dough. It will hardly take 01 hour to make the best naan on tawa.
I love this recipe and always make quick naan even with wheat flour to serve with dinner and lunch. Here are my reasons to make this naan on tawa.
- It's easy and quick.
- Take less time to settle the dough
- No yeast so light to have.
- Have the same flavor as tandoori naan.
- Quickly prepare on tawa (skillet)
- Light in weight as compared to yeast naan.
- White flour can be substituted with wheat flour to make naan.
- You can manage the thickness of naan thick or thin and both come out with a soft texture.
Ingredients
White Flour: Here I used all purpose flour (maida) to make this recipe. You can also use wheat flour if not comfortable with all purpose flour. White flour will add a perfect naan taste and you will not get any difference to make on tawa.
Salt & Sugar: Seasoned with salt and sugar. Salt will add saltiness in the dough and sugar is not for sweetness. Added to accelerate the process of dough fermentation.
Baking Powder: used as a substitute for yeast. It will add puffiness to the dough.
Oil: Add as a lubricating agent to add softness to the dough. Oil will play an important role to make soft, and moist naan.
Yogurt: It works as softening agent that makes the naan fluffy and moist.
Water: Used in batches to knead the dough.
How to Make Tandoori Naan
- In a bowl, add 2.5 cups of all-purpose flour (Maida).
- Add salt and sugar according to taste.
- Also, add Oil for dough lubrication.
- Add ½ teaspoon of baking powder.
- Crumble the Maida with all ingredients through hand or spoon/spatula.
- Now add water and make a soft dough.
- Knead the dough for 15 mins to make it soft and spongy.
- Now cover the dough and keep it in a warm place for about 6 hours (Maximum) or 1 hour (Minimum).
- In 6 hours, the dough will be settled and rise. it's flour fermentation time.
- After 6 hours, uncover the dough and knead again for 5 minutes.
- Distribute the dough in a small portion of naan.
- Now make a dough ball through your hands and make a Roti by using the rolling pan. (For quick understanding follow the recipe video to follow the steps).
- Now on one side of naan bread, place a layer of water to get stuck on the tawa (griddle).
- Now gently place the water-coated side on the "preheated tawa" or pan.
- Keep the temperature medium to avoid dark color on naan's backside.
- Naan will start to rise in few seconds. You can see the bubbles on your naan.
- Now flip the skillet (tawa) and give the color just by keeping on the flame at some distance. Keep moving the skillet in a circular direction so the equal color comes on Naan's front surface.
- Now flip it and remove the naan from Tawa using a tong.
- Now naan is absolutely ready to serve.
Tandoori Naan Video
Cooking time: 20 mins | Difficulty: Beginners | Language: Urdu/Hindi
Tips To Make Soft Naan
- Use ingredients according to their requirements. Imbalances of ingredients may change the result of your hard work.
- Don't skip the yogurt while making naan bread. As it will add a softening touch to your naan and no need to knead the dough with tough hands.
- Make a soft dough and properly cover it to settle down. Keep in a warm place. I personally prefer to keep it in the microwave (switched off).
- Don't disturb the dough while it's in the process of fermentation. Don't open it or check it. Just place it for 1 hour.
- Baking powder will work as a substitute and will add a signature puffiness to naan.
- In a tawa naan, you can easily manage the thickness of naan and it will not get hard even if you are making thin naan.
- Use an iron skillet or griddle (tawa) to make naan on the stovetop. Carefully flip the skillet to get exposure to direct heat. Make sure to use heat-protected gloves.
- If you don't have an iron skillet or tawa that can stick the naan on the surface or use a nonstick skillet then use two spoons to give direct heat to the naan. Little tricky but you can manage it after making the first naan.
- If you are using an electric stove then make it like regular roti. The texture will be different but it will give you a naan flavor.
Serving Ideas
Here are a few recipes to serve the tandoori naan. You can easily pair up with curry, kebab, and veg recipes.
- Lamb Saag and naan make a perfect combo.
- Aloo gosht, Korma, Nihari, Keema Masala seems incomplete without naan.
- Kacha keema kabab, bihari kabab, gola kabab and shami kabab makes a perfect taste.
- Try this naan with Chana Makhani, Toor Dal, Aloo ki Bhujia
More Naan Ideas
- Keema Naan: quick and easy naan recipe with ground mince (keema) baked in oven.
- Pakistani Roghni naan: Famous as butter naan. Oven baked! Simple and easy to make.
- Aloo Naan: One of the most trending naan recipe at my blog. Must try this!
- Homemade Garlic Naan: Best naan prepare with garlic flavor on tawa without yeast.
Q & A
Yes, you can bake it in the oven at 220C or 428F. Make it a little thick crust to bake fluffy, soft, and moist naan.
Naan is basically a universal term to make flatbread. You can make different types of naan like garlic naan, roghni naan, keema naan, aloo naan. Tandoori naan is traditionally cooked in clay oven called tandoor. Tandoori naan is thicker than tandoori roti.
Naan is prepared with white flour. If you want to make it healthy then use wheat flour that will give you brownish naan. It's healthy and gives you sufficient carbs to boost energy level.
It comes out from Persian non but making is popular in subcontinent. So you can say it's Indian. Khubs is famous Arabic naan.
Both!
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Tandoori Naan Recipe
Equipment
- Skillet
Materials
- 2.5 cups All purpose flour Maida
- ½ teaspoon Salt
- ½ teaspoon Baking powder
- 1 teaspoon Sugar
- 1 tablespoon Oil
- 1.5 tablespoon Yogurt
- Water to make Naan dough
Instructions
- In a bowl, add 2.5 cups of all purpose flour (Maida).
- Add salt and sugar according to taste.
- Also add Oil for dough lubrication.
- Add ½ teaspoon of baking powder.
- Crumble the Maida with all ingredients through hand or spoon/spatula.
- Now add water and make a soft dough.
- Knead the dough for 15 mins to make it soft and spongy.
- Now cover the dough and keep it on warm place for about 6 hours.
- In 6 hours, dough will be settled and rise. it’s a flour fermentation time.
- After 6 hours, uncover the dough and knead again for 5 minutes.
- Distribute the dough in small portion of naan.
- Now make a dough ball through hands and make a Roti by using rolling pan. (For quick understanding follow the recipe video to follow the steps).
- Now on the one side of naan roti, place a layer of water to get stick on tawa.
- Now gently place the water coated side on “preheated tawa” or pan.
- Keep the temperature medium to avoid dark color on naan backside.
- Naan will start to rise in few seconds. You can see the bubbles on your naan.
- Now flip the skillet (tawa) and give the color just by keeping on flame with some distance. Keep moving the skillet in round direction so the equal color comes on Naan front surface.
- Now flip it and remove the naan from Tawa using tong.
- Now naan is absolutely ready to serve.
Video
Notes
- Use ingredients according to their requirements. Imbalances of ingredients may change the result of your hard work.
- Don't skip the yogurt while making naan bread. As it will add a softening touch to your naan and no need to knead the dough with tough hands.
- Make a soft dough and properly cover it to settle down. Keep in a warm place. I personally prefer to keep it in the microwave (switched off).
- Don't disturb the dough while it's in the process of fermentation. Don't open it or check it. Just place it for 1 hour.
- Baking powder will work as a substitute and will add a signature puffiness to naan.
- In a tawa naan, you can easily manage the thickness of naan and it will not get hard even if you are making thin naan.
- Use an iron skillet or griddle (tawa) to make naan on the stovetop. Carefully flip the skillet to get exposure to direct heat. Make sure to use heat-protected gloves.
- If you don't have an iron skillet or tawa that can stick the naan on the surface or use a nonstick skillet then use two spoons to give direct heat to the naan. Little tricky but you can manage it after making the first naan.
- If you are using an electric stove then make it like regular roti. The texture will be different but it will give you a naan flavor.
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