Tawa Naan (Indian Flatbread) Recipe Without Yeast or Oven

Updated on October 1, 2018
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Rajan writes to share his knowledge of health, yoga, pranayama, alternative therapies, natural remedies, food recipes, and more.

Tawa naan served with veg kheema masala, a soya granules dish.
Tawa naan served with veg kheema masala, a soya granules dish. | Source

Naan is an Indian flatbread that is traditionally cooked in a clay tandoor, or oven. Tawa naan, on the other hand, is prepared without using an oven. It is cooked on a tawa, or griddle.

Traditionally, naan is served with any curry dish. In the photo above, we have paired it with veg kheema masala, a soya granules dish, but naan can also be enjoyed with a meat curry, as well.

It is preferable to prepare tawa naan with all-purpose flour. However, if you prefer, you can use a combination of whole wheat flour and all-purpose flour, or you can replace the all-purpose flour entirely with whole wheat flour. In either case, the amount of baking powder would need to be adjusted.

Cook Time

Prep time: 15 min
Cook time: 1 hour 45 min
Ready in: 2 hours
Yields: 5 naan

Ingredients

  • 1 cup maida (all-purpose flour)
  • 3/4 cup milk
  • 1 tsp sugar, powdered
  • 1/4 tsp baking powder
  • 1 tbsp oil, melted
  • butter, melted, as required
  • 1/4 tsp salt
  • kalonj (nigella seeds), as required
  • hara dhania (cilantro), chopped, as required

Instructions

  1. Put the all-purpose flour in a kneading dish and make a well in the center.
  2. Add the sugar, salt, baking powder, and oil in the well. Mix well.
  3. Add milk little by little and knead until a sticky dough is formed. Knead for about 5 minutes until a smooth and soft dough is formed. Cover with a damp cloth and let it rest for 15 minutes.
  4. Dust your fingers in some dry flour and make 4 equal sized flat pedas (flattened balls) from this dough. Cover with a damp cloth and let it rest again for 15 minutes.
  5. Keep the tawa to heat up on medium heat so that the tawa is nice and hot by the time you finish rolling out the naan.
  6. While the tawa is heating up, take a piece of dough, apply some dry flour then roll it out into an oblong- or round-shaped roti but keeping it a bit thicker than the roti.
  7. Brush some melted butter on it. Sprinkle a little kalonji and some cilantro, then lightly roll it with a rolling pin so that they stick to the naan.
  8. Now flip the naan on your palm. Dip your fingers in water and wet the underside of the naan.
  9. Place the naan wet-side down on the hot tawa. Press all around the edges lightly so that the naan sticks to the tawa nicely. Cook for about 1 1/2 minutes on low medium heat.
  10. Now invert the tawa with the naan over the flame and roast it evenly all over by moving the tawa as needed over the flame.
  11. Loosen the stuck naan with a spatula and remove to a plate. Prepare the other naan in a similar way.
  12. Serve the naan with any gravy or with veg keema curry as we have done along with some sliced cucumber and onions.

Tawa Naan (Indian Flatbread) Recipe Without Yeast or Oven

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© 2018 Rajan Singh Jolly

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    • rajan jolly profile imageAUTHOR

      Rajan Singh Jolly 

      3 days ago from From Mumbai, presently in Jalandhar,INDIA.

      Glad you can savor Indian dishes in Germany, manatita. Thank you.

    • manatita44 profile image

      manatita44 

      5 days ago from london

      Well, I'm in Germany. I go to Raja Rani every day and have nan as well as mango lassi. I mix the nan with the rice and muteer paneer or dhal. Excellent dishes!

    • rajan jolly profile imageAUTHOR

      Rajan Singh Jolly 

      7 days ago from From Mumbai, presently in Jalandhar,INDIA.

      Yes, do try it Kirti. I am sure with a bit of practice they will turn out awesome. Thank you for stopping by.

    • rajan jolly profile imageAUTHOR

      Rajan Singh Jolly 

      7 days ago from From Mumbai, presently in Jalandhar,INDIA.

      It must have been naan bakery, Verlie. Thank you for appreciating the recipes.

    • profile image

      kirtidv2006 

      9 days ago

      Amazing Rajan. Naan is definitely a favorite in our house. And my son loves it with butter on it. The recipe seems very easy to follow. Will need to try that instead of buying from outside. thanks. :)

    • snakeslane profile image

      Verlie Burroughs 

      9 days ago from Canada

      Rajan, When I was a young college student we used to eat meals at a place called the Naan Bakery or was it Naam? on 4th Avenue in Vancouver, BC. Beautiful food. Your picture of the meal reminded me how much I enjoyed those days. Love your recipes.

    • rajan jolly profile imageAUTHOR

      Rajan Singh Jolly 

      9 days ago from From Mumbai, presently in Jalandhar,INDIA.

      Yes, of course, and it's very low in calories so all the better. Thank you, Dora.

    • MsDora profile image

      Dora Weithers 

      11 days ago from The Caribbean

      Naan is one must-try item in the Indian restaurant. Thanks for the recipe.

    • rajan jolly profile imageAUTHOR

      Rajan Singh Jolly 

      11 days ago from From Mumbai, presently in Jalandhar,INDIA.

      Glad you like the recipe, Audrey. Thank you.

    • rajan jolly profile imageAUTHOR

      Rajan Singh Jolly 

      11 days ago from From Mumbai, presently in Jalandhar,INDIA.

      Thank you, Devika.

    • profile image

      DDE 

      12 days ago

      Wow! i like the no oven idea. It is simple and would definitely try it.

    • vocalcoach profile image

      Audrey Hunt 

      13 days ago from Idyllwild Ca.

      This is one of my favorite breads. Enjoyed the video., Thanks for sharing this marvelous recipe!

    • rajan jolly profile imageAUTHOR

      Rajan Singh Jolly 

      13 days ago from From Mumbai, presently in Jalandhar,INDIA.

      Thanks for going through the recipe and also watching the video. Glad you like it and maybe try it some time.

    • rajan jolly profile imageAUTHOR

      Rajan Singh Jolly 

      13 days ago from From Mumbai, presently in Jalandhar,INDIA.

      Thank you tebo for reading and appreciating the recipe. I do hope you can make it and would await a feedback. Thank you.

    • rajan jolly profile imageAUTHOR

      Rajan Singh Jolly 

      13 days ago from From Mumbai, presently in Jalandhar,INDIA.

      Yes, cooking in a clay tandoor is the traditional way and it tastes better no doubt with all the earthy flavor. Glad you like this recipe which is the next best way to make it. Thank you, Peggy.

    • Thelma Alberts profile image

      Thelma Alberts 

      2 weeks ago from Germany

      I have not tried eating Naan yet. The you tube recipe is easy to follow. Thanks for sharing.

    • tebo profile image

      tebo 

      2 weeks ago from New Zealand

      I have always wanted to try making naan bread but never got around to it. I t was good to read you recipe and t watch the video which was especially helpful. Hopefully I will try and make some.

    • Peggy W profile image

      Peggy Woods 

      2 weeks ago from Houston, Texas

      I enjoy eating naan bread cooked in tandoor ovens. That is a real treat! Nice to read your recipe here for it.

    • rajan jolly profile imageAUTHOR

      Rajan Singh Jolly 

      2 weeks ago from From Mumbai, presently in Jalandhar,INDIA.

      Yes, Louise, naan is very simple to prepare and does not take long either. Since you have had it often you seem to relish it so trying it at home out would be the next step. Thank you for stopping by.

    • rajan jolly profile imageAUTHOR

      Rajan Singh Jolly 

      2 weeks ago from From Mumbai, presently in Jalandhar,INDIA.

      Mary, you could use a flat iron griddle too. Roasting the bread over the flame directly is not advised as one side of the naan traditionally is wetted so it can stick to the clay oven. The fire in the oven roasts the outside of the naan while the underside gets roasted by the hot clay to which it is stuck. But it would be interesting to see how the naan turns out.

      You can replace the nigella seeds with sesame or even chopped cilantro or not use anything at all.

      If you do try it please share your experience. Thank you.

    • rajan jolly profile imageAUTHOR

      Rajan Singh Jolly 

      2 weeks ago from From Mumbai, presently in Jalandhar,INDIA.

      Nice to know you like naan bread, John. Maybe you could try preparing it someday. Thank you for stopping by.

    • Coffeequeeen profile image

      Louise Powles 

      2 weeks ago from Norfolk, England

      I've never tried making naan bread, but have eaten plenty of it in the past. It sounds easier than what I thought to make. Not too long to do either.

    • Blond Logic profile image

      Mary Wickison 

      2 weeks ago from Brazil

      I love this recipe. I thought perhaps I didn't understand the flipping procedure until I watched the video. I don't have a tawa so would have to use a frying pan.

      This is similar to how I make Mexican tortillas. However I flip it in the pan.

      If after cooking I used a pair of tongs and pass the bread over the flames, do you think that would work?

      Also, I have never seen the nigella seeds where I live but I can get chia seeds. Do the seeds impart a fennel flavor because I can get fennel seeds which we use for tea here. I could grind that down if necessary.

    • Jodah profile image

      John Hansen 

      2 weeks ago from Queensland Australia

      I like naan flatbread, Rajan, and now I know how to make it. Thank you.

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