Tawa Naan ( Without Tandoor) Video, Tawa Butter Naan

Tawa Naan ( Without Tandoor) Video, Tawa Butter Naan

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Tawa Naan ( Without Tandoor) Video, Tawa Butter Naan. Naan is the most well-known indian bread and is fast gaining popularity the world over. The naan is leavened bread prepared in the traditional tandoor. However for those of us who do not have tandoors in our kitchens, here is a great way of preparing the naan using a non-stick tava. Serve them hot with any subzi or dal of your choice.

Recipe Description for Tawa Naan ( Without Tandoor), Tawa Butter Naan

Preparation Time: 
Cooking Time: 
Makes 10 naans
Show me for naans


For Tawa Butter Naan
1 cup plain flour (maida)
1/2 tsp dry yeast
1/2 tsp sugar
1 tbsp fresh curd (dahi)
1 tbsp melted ghee
salt to taste
5 tsp black sesame seeds (kala til)
plain flour (maida) for rolling
butter for brushing


For tawa butter naan

  1. To make {span class="bold1"}tawa naan{/span}, combine the yeast, sugar and 5 tbsp of lukewarm water in a bowl and cover and keep aside for 5 to 7 minutes.
  2. Combine the plain flour, yeast-sugar mixture, curds, melted ghee and salt and in a bowl and knead into a soft dough, using enough lukewarm water until it is smooth.
  3. Cover the dough with a lid or wet muslin cloth and allow it prove till it increases in volume slightly (approx. 30 minutes).
  4. Divide the dough into 10 equal portions.
  5. Press a portion of the dough flat on a rolling board and sprinkle ½ tsp of black sesame seeds over it. Roll out into an oblong of 125 mm. (5") using a little plain flour.
  6. Heat a non-stick tava (griddle) and place the naan over it with the sesame seeds side facing downwards.
  7. Cook it on one side till it puffs slightly and then turn over.
  8. Cook it on the other side till it puffs a little and then roast it on an open flame till it turns golden brown from both the sides.
  9. Repeat the steps 5 to 8 to make 9 more {span class="bold1"}naans{/span}.
  10. Brush each {span class="bold1"}tawa naan{/span} with a little butter and serve immediately.
RECIPE SOURCE : ParathasBuy this cookbook


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