Quick Tawa Naan Recipe

Recipe: Quick Tawa Naan Recipe

Quick Tawa Naan Recipe, comes in handy when you don’t want to wait for the dough to ferment, don’t want to switch the oven one and best part is that they turn out soft and delicious. Generally, naan dough has yeast which means that you need time for the dough to ferment. This quick naan recipe uses baking agents and yogurt. I like to add yogurt as it makes the naan soft and easy to chew. Most elderly people have dentures making it difficult to enjoy the chewy naans.

What Is Naan?

Naan in Persian is bread. It is a flatbread native to west, central and southern Asia. Traditionally they are baked in a tandoor which is a clay oven. The rolled dough is pressed to the wall of the tandoor. High temperature results in it getting baked quickly with the characteristic bubble pockets and brown spots. It is believed that Naan made its entrance to the Indian Sub Continent during the Delhi Sultanate Period. It has become popular worldwide as more  Indian restaurants are set up in different parts of the world.

Why The Dough Should Be Allowed To Rest

I allow the dough to rest for 15-30 minutes. This makes it more pliable and easy to roll. If you try to roll the naans immediately, the dough resists a bit. As we knead the dough the gluten strands tend to become tight. Resting the dough for a while relaxes the strands. Anyway, do not knead the dough for a long time as that makes the naans tough and chewy.

What Is A Tawa?

Tawa or Tava is a round, flat griddle or skillet for making flatbread. As I use an induction stove, I allow the naans to cook well on the tawa without allowing it to puff up over open fire. Gently pressing the naan with a kitchen towel or spatula, helps it to puff up. Allowing the roasted naan to puff up is doable over gas or normal electrical stoves.

Sharing This Recipe With 2024 Alphabet Challenge Group

How time flies, we’re already on Letter N. Not a difficult letter to find either an ingredient beginning with N or a dish name with N. Luckily, we get soft and delicious naans in our local supermarket but they contain eggs. Hubby and love them. However, when our friends come over for dinner, I have to prepare the naans at home as they don’t eat eggs, fish or meat. I find that this quick naan recipe is very handy and thought of sharing it with my followers.

 

The Alphabet Challenge Journey So Far

Some Recipes With N On My Blog – Please Check Them Out

 

N Recipes By Members Of  The Group

• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Great Northern Bean Summer Caprese Salad 
• Jolene’s Recipe Journal: Grilled Naan 
• Karen’s Kitchen Stories: Homemade Fig Newtons 
• Magical Ingredients: Nasturtium Paratha 
• Sneha’s Recipe: Navratan Chivda 
• A Messy Kitchen: Nectarine Creme Brulee
• Blogghetti: No Bake Mini Strawberry Cheesecake Cups 
• Culinary Cam : Nocino, Italian Green Walnut Liqueur 
• Mayuri’s Jikoni: Quick Tawa Naan
• A Day in the Life on the Farm: Spring Pasta Primavera 

 

Ingredients Required For Quick Tawa Naan Recipe

Flour

Can use half wheat flour and half all purpose flour. You can use any flour of your choice. If you want to use only   wheat flour like I have, then make sure you get the one for rotis, parathas (chakki atta) and not the hardy bread flour. Wheat flour for flatbreads is easily available in all Indian Stores and online.

Yogurt

Plain thick yogurt is required. It helps to make the naans soft. Also it helps to activate the baking soda and makes the naans puff up. Leave the yogurt out till it reaches room temperature.

Baking Soda And Baking Powder

One is quick leavening agent and the other a slow one. Adding both helps the naans to puff up and also results in soft flatbread. Here we use these leavening agents as we are not using yeast. If yeast is used then we have to allow fermentation time. Baking soda is same as soda bicarbonate.

Sugar

Most naans contain a bit of sugar. That is what gives it the distinct flavour that is different from parathas and rotis.

Salt

To bring out the flavour, a bit of salt is added to the dough.

Milk | Water

Use either. Can opt to use half water and half milk. Amount of milk or water will depend on the flours used. Some flours absorb more liquid than others. Also will depend on how watery or thick  the yogurt is. Make sure that the milk or water you use is at room temperature.

Oil | Ghee

Adding either results in less chewy naans. Some don’t add but I prefer to add it.

Ghee Or Butter

To brush on top of the cooked naan.

Topping

Can add any topping of your choice. I like to use chopped garlic or nigella seeds. Can add fresh chopped coriander, mint, fresh fenugreek, green chillis, sesame seeds, cheese, poppy seeds, are a few toppings that come to my mind.

 

 

 

 

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A Small Request:

If you do try this recipe then please either

• add a comment below,
• send a picture to my email mayuri.ajay.patel62@gmail.com
•  tag me as #mayuri_jikoni on Instagram
• or comment on Pinterest @mayuri62