Butter Naan on Tawa

Butter Naan on Tawa

Ingredients

• All purpose flour 2 cups
• Baking powder 1/2 teaspoon
• Baking soda 1/4 teaspoon
• Sugar 2 tablespoons
• Salt 1/2 teaspoon
• Yogurt 1/2 cup
• Oil 1 tablespoon
• Luke warm water as needed
• Butter as needed

Preparation

1. Sift flour, baking powder and baking soda to ensure that there are no lumps.
2. Add sugar and salt. Mix all the dry ingredients well.
3. Add yogurt and oil.
4. Mix a little.
5. Add luke warm water and start mixing.
6. Make a soft dough. DO NOT over mix, otherwise the dough will become elastic.
7. Place the dough in a bowl and cover with a cling film.
8. Keep the dough for 30 minutes.
9. Keeping more than 30 minutes will give bread like texture to the naan which will not taste good.
10. Make balls (3-4 big sized naans) and roll them double the thickness of a roti.
11. Heat a cast iron tawa on a low flame.
12. Apply water on one side of the naan and put it on tawa wet side down. This will help the naan in sticking to the pan. The naan will not stick on a non stick tawa.
13. The naan will start to bubble.
14. By the time all the naan is filled with bubbles make sure that the other side of the naan is also fully cooked (a little brown just like tandoori naan). This will be done by adjusting the flame as needed.
15. Now flip the tawa and place naan over the flame.
16. When brown florets are formed on the naan that means the naan is ready.
17. Apple some butter on it and serve hot.

Print Recipe

Butter Naan on Tawa

Author: Naush

Ingredients

• All purpose flour 2 cups
• Baking powder 1/2 teaspoon
• Baking soda 1/4 teaspoon
• Sugar 2 tablespoons
• Salt 1/2 teaspoon
• Yogurt 1/2 cup
• Oil 1 tablespoon
• Luke warm water as needed
• Butter as needed

Instructions

• Sift flour, baking powder and baking soda to ensure that there are no lumps.
• Add sugar and salt. Mix all the dry ingredients well.
• Add yogurt and oil.
• Mix a little.
• Add luke warm water and start mixing.
• Make a soft dough. DO NOT over mix, otherwise the dough will become elastic.
• Place the dough in a bowl and cover with a cling film.
• Keep the dough for 30 minutes.
• Keeping more than 30 minutes will give bread like texture to the naan which will not taste good.
• Make balls (3-4 big sized naans) and roll them double the thickness of a roti.
• Heat a cast iron tawa on a low flame.
• Apply water on one side of the naan and put it on tawa wet side down. This will help the naan in sticking to the pan. The naan will not stick on a non stick tawa.
• The naan will start to bubble.
• By the time all the naan is filled with bubbles make sure that the other side of the naan is also fully cooked (a little brown just like tandoori naan). This will be done by adjusting the flame as needed.
• Now flip the tawa and place naan over the flame.
• When brown florets are formed on the naan that means the naan is ready.
• Apple some butter on it and serve hot.