Tawa Naan Recipe | Making Naan on Tawa - Step by Step Recipe

When I baked a Naan sometime back, I realized that I actually make the Naans couple of ways. So thought that recording all the different ways to make a naan will be interesting. If you have been reading this blog you may know that I am great fan of Naan and Paneer Butter Masala. This is what I order each time I eat at a restaurant. I don't think I can ever get bored of the duo or the different versions I can count that I have enjoyed by now.

I think I started making Nan at home almost ever since I started baking Pizzas. Since we don't have a tandoori oven, it was naturally that I had to find an alternate method. I have been making on the Pressure cooker bottom or even the tilted tawa method for over a decade now. And what's surprising is the fact that the Naan dough is almost the same as Pizza dough or at least that's how I have been making it. Wonder how the best dishes I like are almost the same. 

Anyway I used to enjoy the feedback my Naans used to get and one particular conversation comes to mind. It was during dining in our club restaurant when the waiter happen to mention that their Naans come out best and nobody can replicate it at home. Konda immediate response was that I make yummier Naans and Paneer Butter Masala. He was not ready to accept and said Naan would require egg to be added for the soft texture to come etc, knowing well that I don't eat egg. Anyway I said I didn't want to argue on whose recipe is best. I would rather enjoy their restaurant Naans myself.

When I think of the recipe, I keep changing the ingredients myself most times. I have used curds, butter, milk at varying proportions to get the best texture. Each it does turn out very well. So I guess it depends on how and when you make it.

3 Ways of Making Naan at Home
Baked Naans
Stove top Naans Recipe 1
Stove top Naans Recipe 2

And this is the third method!
For step by step pictures of kneading the dough, please refer Baked Naans

Once you ready with the naan dough, pinch out small balls. Dust well and roll out as oval shaped disc

Heat a tawa or griddle. Place the rolled out naan / griddle/ skillet

Cook on one side, you will see the naan puffing up.

See how nicely it has puffed up!

Flip to the other side and continue cooking.

Turn over again and remove.

Smear butter right away on the hot Naan.

Tawa Naan | Making Naan on Tawa

Preparation Time : 15 mins
Resting Time : 1 -2 hrs
Cooking time : 2 -3 mins per Naan

Ingredients Needed:

All purpose flour / Maida - 2 cups
Dry Yeast - 1/2 tsp
Sugar - 1 tsp
Curds - 1 tbsp
Butter - 1 tbsp
Salt to taste
Water as required.

Method to prepare:

Proofing the Yeast:
Take the yeast in a cup; add the sugar and warm water. Cover with lid. After 10 minutes you will see all frothy texture on the top, don’t disturb. Keep it aside. This shows that yeast is still active.

In a wide bowl, take the flour, add the yeast mix. Then add the salt. butter and curds. Crumble well.  Slowly knead to soft pliable dough using water as required. Punch it well for couple of minutes.

Cover with a wet muslin cloth and keep it in a warm place for 1 -2 hrs. Once done, remove the cover, punch it down again. For making on tawa you need not wait for 2 hrs, the dough gets ready by 30 - 40 mins max.

When you are ready to make,  get the tawa on stove.

Divide the dough into small balls, dust it in flour. Roll them into oval shapes.

Make couple of them all rolled out by the time the tawa gets heated up.

Place the rolled out Naan on the tawa. Cook on high flame. You will see the Naan puffing up. Gently flip to the other side. The Naan puffs up on both sides.

Remove and quickly apply butter over the top.

Note: It is enough to cook on the tawa for the naan to be done well. If you want those classic black spots on the top, you can put the cooked naans on direct flame using a tong. This way your naan will have those traditional brown/black spots on top.

Serve this with Paneer Butter Masala or even Low Cal Paneer Butter Masala in Microwave

Naan without Tandoor Oven | How to make Naan on Stove top | Step by Step Recipe

This is the second method of making Naans at home. As I said in my previous post on Baked Naans, the regular method I make Naans when I make it at home is normally on the Stove top. I have another recipe for making Naan on Stove top which is quite simple one. Whereas this recipe turns out little richer as I added butter to the dough.

When you are as fond of Naans as I am, then making these on the stove top will please you as nothing else. I really didn't find any difference in the taste or texture from the ones I made on the stove top and you can easily make anyone believe that you made it using a tandoor oven.

Please refer Baked Naans for pictorials on making the dough. In this post I will be posting only about how to make the Naans on the Stove top. Basically you can use two ways to do this.

Using Pressure Cooker bottom:

Prepare the dough as I have mentioned in the Baked Naans.


Roll them out and keep them ready.

Two already rolled out..

Apply water on the top surface.

Take a pressure cooker pan, invert to have the bottom facing you. Now lift the naan and place with the water applied side over the bottom. Meaning the side applied with water goes face down. It will get stuck or glued to the bottom and will not fall down. 

Switch on the burner, Take the pressure pan over it. Can you see the bubbles starting to get formed?

Take it further closer to get the entire area covered over fire. When the Naan gets cooked, the entire surface will be having brown spots like below.

Mostly when it is cooked on all spots, it falls off the pan. Else using a tong, remove it and show the side that was stick on the pan over the flame for further cooking.

 Cut into small pieces and apply butter over it when it is still hot!

Using Flat Cast Iron Skillet or Tawa.

Same as Pressure cooker, grease one side of the rolled out Naan. Stick the naan over the tawa and reverse over the flame. This is the ones we use to make Dosas or Chapathis.

The cooking method is the same, but cooking on tawa gets done faster. But take care not to use a non stick tawa or else you will end up spoiling by the direct flame.

3 Ways of Making Naan at Home
Baked Naans
Stove top Naans Recipe 1 or Stove top Naans Recipe 2 (this method)

Up coming next will be of course How to make Tawa Naan!

Have a great week ahead!

How to bake Naan in Oven | Baked Naan | 3 ways of Making Naans at home | Step by Step Recipe

For all my love for Naan and Paneer Butter Masala, I don't make the Naan that often at home. The times I make, yes we really enjoy the wholesome feel it gives us. When we order North Indian Food, it is never anything else than Butter Naan for me, and hubby dear says I have influenced my kids to such levels that they don't anything else too. I reply saying Kids love the best things.

We don't eat out that often these days. But during the days we did, I could easily recommend whose Naan was best and where to get lip smacking Paneer Butter Masala. When it comes to Naans, hubby dear is even particular that we tuck it in the moment it lands on the table. Those pillows soft pristine specked with brown spots which gleam sparklingly the shiny butter, hot to touch, but soft as a feather disappearing the moment you put it in. Leaves you wondering where the entire piece disappeared.

I know I sound mean, but especially at such moments someone or the other will disturb me and I will be most reluctant to take my eyes off from the task at hand. Still there are few places that you can never forget, for me it used to be a small eatery joint near my old office. Used to go there for lunch and always used to order one dish Aloo Punjabi with Butter Naans. Later after marriage, I used to convince hubby dear to take me there for dinner. That's when I remember those soft delicious Naans.

Coming to the recipe at hand, since I don't have a Tandoori Oven, I always make it on stove top and I always get the restaurant effect. Since then I have always wanted to make a baked version and also Tawa version. I have already blogged one recipe made on the stove without the Tandoori Oven; I have used the same method using Pressure Cooker bottom or Tawa bottom. Depends on how you want to make you can.

This recipe is different meaning I have used a different proportion. Both recipes work out well.

Today's post will be featuring Baked Naan, since I took pictures of all the steps. Other two methods follow the same recipe.

Though I have baked a pizza base, which is also quite similar to the Naan recipe, pizza base gets a nice brown because of the cheese and other stuffs, while Naan is plain. Unlike the Tandoori Oven those brown spots are not formed, which is why I always make it on the stove top.

But since having an oven, wanted to give it a shot. This was a recipe shared by the MW Chef, I had made the Low Calorie Paneer Butter Masala with these Baked Naan.

 Take the flour in a bowl.

 Proof the Yeast in warm water.

Add the yeast mix to the flour

Followed by curds/Yogurt and butter.

Crumble together.

Continue kneading to form an elastic texture, dust your palm and continue kneading.

Until you get a soft pliable dough

Make into small balls and keep it aside.

If you keep it covered it works out better.

Over out into oval shaped Naans

All ready to be baked!

Baked for the first 3 minutes

Remove and turn over

After the next 3 minutes

Gone again for another 4 minutes

Finally all baked completely.

Baked Naan | Indian Microwave Convectional Recipe

Preparation Time : 15 mins

Resting Time : 1 -2 hrs

Baking Time : 10 mins in Convection Mode

Ingredients Needed:

All purpose flour / Maida - 2 cups
Dry Yeast - 1/2 tsp
Sugar - 1 tsp
Curds - 1 tbsp
Butter - 1 tbsp
Salt to taste
Water as required.

Method to prepare:

Proofing the Yeast:
Take the yeast in a cup; add the sugar and warm water. Cover with lid. After 10 minutes you will see all frothy texture on the top, don’t disturb. Keep it aside. This shows that yeast is still active.

In a wide bowl, take the flour, add the yeast mix. Then add the salt. butter and curds. Crumble well.  Slowly knead to soft pliable dough. Punch it well for couple of minutes.

Cover with a wet muslin cloth and keep it in a warm place for 1 -2 hrs. Once done, remove the cover, punch it down again.

Divide into small balls, dust it in flour. Roll them into oval shapes. Make the whole batch while the oven gets heated up. Pre heat the oven at 155 degree. 

Place the rolled out Naan on the tray, bake for 3 minutes. Remove, turn and continue baking for another 3 minutes. 

First time you will have to bake it for 6 mins, then for 4 more minutes. So total cooking time will be about 10 together. Though the bread will be baked, it won't be having those typical signs of a Tandoori Naan. 

Remove and quickly apply butter over the top.

Other Naan Recipes

Naan made on stove top recipe 1

Serve this with Paneer Butter Masala or even Low Cal Paneer Butter Masala

How to make Urad Dal flour ~ Basic Indian Cooking!

After a week of resting and relaxing because of kids vacation, I am all geared for welcoming my nieces and nephew. We had already planned what I should be making during their stay. And they we get to hear that my nephew has prepared a list that he wants me to prepare. Well Hubby dear was trying hard to get hold of that list. Apparently he is shielded from being privy to the secret.

Another thing that kept me busy the last few days was the unbelievable reconnection with my old school friends. The feeling that came in while talking to each of them was unbelievable nostalgic. Did you ever believe those filmy shots that run in front of the character and thought it was funny? Well let me tell you, it was exactly the same way. The incidents that happened was literally flashing in front of me. It was like I was sitting in a mirrored room and things were happening outside and I was hearing voices inside my brain. This was apart from the actual voice that I was talking to.

Thanks to my friend K, for being the instrument to this whole reunion. I hardly believe most times that I have reached this far and to know that my childhood friends have kids entering into their teens! The last two days have been a roller costar ride, walking with a gaze at the memories that came rampart! With thoughts and events that were supposed to have been forgotten came forth forward. It is not everyday that you are lashed with nostalgic feelings that are so heavy to bear and a need to meet them all to revive your childhood. A childhood of  bitter sweet thoughts that will never come back, yet you want to relive all of them all over again.

Well I know I may go on and go, before that let me share the way I grind Urad dal flour. I made this while making Muruku and yes I am planning to make some similar snacks for my little guest when they are here.

Urad Dal flour | Whole Black Gram Lentil Flour

Whole Black Gram Lentil / Urad Dal - 2 cups

We get the dried skinned Urad dal that are used for making idlis, Vadas and Murukkus and most frequently used as seasonings.

Making this at home is so convenient for you to make so many dishes.

Pick the lentil. Heat a pan, dry roast the Urad dal with a spatula.

Roast till the Urad dal starts leaving aroma that is really heavenly.

Ensure you don't burn it but keep stirring that all sides get well roasted.

Transfer to a plate and spread it for it to become cool. Then grind it to a fine powder in a mixer.

Sieve well to get a fine powder.

This flour stays fresh for couple of weeks in room temperature. If stored in freezer, it may last longer though I haven't experimented it. You may store the flour in zip lock covers and store in the freezer.

Do share if you make this flour at home and what dishes you make with it!

I have used Urad dal flour in making Butter Murukkus

For other Basics that you will help in you Indian Cooking, check out the Indian Basics for cooking