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Recipe

Tawa Naan

1 h 50 min · Serves 6 · Pakistani

Why make it

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.

Serves 6

You’ll need

  • 500 g plain flour (maida), plus extra for dusting
  • 2 tsp instant dry yeast
  • 1 tbsp sugar
  • 1 tsp salt
  • ½ tsp baking powder
  • 120 g plain yogurt, at room temperature
  • 180 ml warm milk (about 35–40°C), plus a splash more if nee…
  • 3 tbsp oil, plus a little extra for coating the dough

+ 5 more in the full recipe
1

Step 1 of 10

In a large bowl, mix the flour, yeast, sugar, salt and baking powder. Make a well in the centre.
2

Step 2 of 10

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.
3

Step 3 of 10

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.
4

Step 4 of 10

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.
5

Step 5 of 10

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.

The last 5 steps are in the full recipe.

Cook’s tip

The tawa must be properly hot before the first naan goes on, or it will turn dry and pale instead of puffing.

Ready to cook?

Tawa Naan

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 Get the full recipe