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Tawa (Skillet) Butter Naan Recipe Without Yeast or Tandoor

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

For those without a tandoor, butter naan can also be baked in a tawa (skillet).

For those without a tandoor, butter naan can also be baked in a tawa (skillet).

Naan is an Indian bread that is usually baked in a tandoor, or an earthen oven. In this recipe, however, we will be baking it on a tawa, or a skillet.

Since butter is an integral part of this particular naan, it is called butter naan. This naan can be eaten with any rich gravy dish like butter paneer or shahi paneer (which are both vegetarian), or mutton keema or butter chicken (which both contain meat).

I have also included a video, below, to demonstrate the step-by-step method for preparing this immensely popular North Indian bread.

Cook Time

Prep timeCook timeReady inYields

15 min

1 hour

1 hour 15 min

Serves 2

Ingredients

  • 2 cups maida (all-purpose flour)
  • 3/4 cup warm milk
  • 2 tablespoons oil
  • 3 tablespoons melted butter
  • 2 teaspoons ground sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions

  1. In a kneading dish, add the all-purpose flour, ground sugar, salt, baking powder, and oil. Mix well.
  2. Little by little, add the milk and mix the ingredients to form a sticky dough. Knead for 4 to 5 minutes until the dough is soft and smooth. Cover with a damp cloth and let it rest for 15 minutes.
  3. Now knead the dough for half a minute and divide it into 4 equal portions. Form these portions into balls, cover them with a damp cloth, and let them rest for another 10 minutes.
  4. After 10 minutes, place the tawa (skillet) on low heat while you prepare the naan.
  5. First, roll out the naan into a normal-thickness roti. Apply butter on the surface and then dip this side into dry flour to coat it. Shake off the excess flour and make pleats as shown in the video, starting at one end. Upon reaching the other end, roll the pleats into a ball.
  6. Roll out the ball a little, then apply a little butter over it. Roll it out into a long or round naan a bit thicker than a roti.
  7. Dip your hand in water and wet the underside of the naan, then place it on the hot tawa. Press around the edges so that the naan sticks to the tawa and cook it for about 1 minute on low heat.
  8. Invert the tawa with the naan over the direct flame and keep moving it around until the naan surface has golden brown spots all over it.
  9. Remove the naan and brush some butter over it. With both hands, crush it lightly to open up the layers.
  10. Prepare the rest of the naan in the same way.
  11. Serve with butter paneer or any paneer or gravy of your choice.

Recipe Video

© 2018 Rajan Singh Jolly

Comments

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on November 19, 2018:

Good to know you like naan. Hope you can try to make it at home Peggy. Thank you for appreciating the recipe.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on November 19, 2018:

Just as we out here have very little idea of the foods existing in other parts of the world. Indeed, our individual worlds are too small. Always a pleasure to see you here Bill.

Peggy Woods from Houston, Texas on November 18, 2018:

I don't see my earlier comment but want you to know that I appreciate your sharing of this recipe with us. Can't wait to make this!

Peggy Woods from Houston, Texas on November 17, 2018:

I enjoy eating naan and it is nice to know that a tandoor oven is not needed in order to make it. Thanks for your recipe!

Bill Holland from Olympia, WA on November 16, 2018:

Not only have I never heard of your recipes; I've never heard of many of the ingredients. I live in a very small world, my friend.