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tandoori naan

Tandoori Naan Recipe

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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Course: Side Dish
Cuisine: Indian, Pakistani
Keyword: tandoori naan
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 3 Persons
Author: Hinz

Equipment

  • Skillet

Ingredients

  • 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.