Tawa Naan (Soft Yogurt Naan Cooked on a Griddle)
Soft, bubbly naan made with yogurt and milk, cooked on a hot tawa or in the oven. A dependable flatbread for karahi, daal and kababs, no tandoor needed.
Ingredients
Equipment: Large mixing bowl, heavy tawa or cast-iron pan with a lid, rolling pin, clean damp cloth, pastry brush, tongs
Method
In a large bowl, mix the flour, yeast, sugar, salt and baking powder. Make a well in the centre.
Add the yogurt, oil and most of the warm milk. Mix with your hand until a shaggy dough forms, adding the rest of the milk a little at a time if there are dry patches.
Knead on a lightly floured surface for 8 to 10 minutes, until the dough is smooth, soft and slightly tacky but no longer sticks to your hands.
Shape into a ball, coat lightly with oil and return to the bowl. Cover with a damp cloth and leave in a warm place for about 1 hour, until doubled in size and puffy.
Punch the dough down gently and divide into 6 equal balls. Cover with the cloth and rest for 10 minutes so they roll out easily.
Heat the tawa over medium-high heat for 2 to 3 minutes until very hot. Meanwhile, roll one ball into a teardrop or oval about 5 mm thick and 20 cm long.
Brush the top of the naan lightly with water, then press on a pinch of kalonji, sesame seeds and coriander. Roll lightly once to set them.
Lay the naan seed-side up on the hot tawa and cover with the lid. Cook for about 1 minute, until bubbles form on the surface and the underside has pale brown spots.
Using tongs, flip the naan so the seed side faces the heat. Cook for 30 to 40 seconds, moving it slightly, until blistered with golden-brown patches. Alternatively, finish it under a hot grill for 30 seconds.
Brush with melted butter straight away and wrap in a clean cloth to keep soft. Repeat with the remaining dough, rolling the next naan while the previous one cooks, about 2 minutes per naan.
Cooking tips
- The tawa must be properly hot before the first naan goes on, or it will turn dry and pale instead of puffing.
- Keep the dough slightly tacky. A dough that is too stiff gives dense, cracker-like naan.
- Do not add too much flour while rolling; excess flour burns on the tawa and tastes bitter.
- If you have an oven, bake on a preheated tray or stone at 250°C for 4 to 5 minutes for a similar result.
Substitutions
- Replace the yogurt with the same weight of extra milk plus 1 tsp lemon juice if you have none.
- Use half plain flour and half fine atta for a slightly nuttier, more wholemeal naan.
- Swap the butter for ghee or a neutral oil.
- Use 2 tsp active dry yeast dissolved in the warm milk with the sugar for 10 minutes if you have no instant yeast.
Serve with
Serve hot with chicken karahi, daal, nihari, seekh kabab or a bowl of raita. For a simple dinner, tear it and dip into spiced curries.
Storage
Keep cooled naan in an airtight bag at room temperature for up to 1 day, or refrigerate for up to 3 days. Freeze with baking paper between each for up to 2 months.
Reheating
Sprinkle with a little water and warm on a hot tawa for 30 seconds per side, or wrap in foil and heat in a 180°C oven for 5 to 8 minutes until soft and hot through.
Nutrition per serving, estimated
Not shown for this recipe because it can’t be estimated reliably (for example, oil absorbed during deep frying varies a lot).
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