Garlic Naan Recipe – On Tawa (No Oven, No Yeast)

Step 1: Prepare the Dry Ingredients

In a large bowl, take 2 cups of plain flour (maida). Add 1/4th tsp of baking soda, 1 tsp of baking powder, and 3/4th tsp of salt. Mix all the dry ingredients well until combined.

Step 2: Add Wet Ingredients to Dough

Add 2 tbsp of oil, 1/4th cup of curd (yogurt), and 1 tsp of grated garlic to the flour mixture. Mix well, ensuring all ingredients are incorporated into the flour.

Step 3: Knead the Dough

Gradually add about half a cup of water and begin to knead the dough. Continue adding water as required, kneading until a soft dough forms. Knead the dough for 5 minutes until it becomes smooth and elastic.

Step 4: Rest the Dough

Tuck the dough to form a smooth ball. The dough should be super soft. Grease the dough with 1 tsp of oil. Cover and let the dough rest for 2 hours.

Step 5: Prepare Garlic Butter

While the dough rests, prepare the garlic butter. In a small bowl, take 3 tbsp of melted butter. Add 1 tsp of grated garlic and 2 tbsp of finely chopped coriander to the butter. Mix well to combine the garlic and coriander with the butter.

Step 6: Prepare Dough for Rolling

After 2 hours, knead the rested dough slightly to release any air. The dough should be soft. Pinch a ball-sized portion from the dough and roll it into a smooth ball. Dust the dough ball with plain flour (maida).

Step 7: Roll the Naan

Gently roll the dough into an oval shape, making it slightly thin. Dust off any excess flour from the rolled naan. Brush one side of the rolled naan generously with water.

Step 8: Cook Naan on Tawa

Place the naan onto a hot tawa (griddle) with the water-brushed side down. Press gently to ensure it sticks to the tawa. Cook until bubbles appear and the naan puffs up.

Step 9: Finish Cooking and Serve

Turn the tawa upside down directly over the flame to cook the top side of the naan until golden brown spots appear. Once cooked, brush the naan generously with the prepared garlic butter. Scrape the bottom of the naan from the tawa. The perfect naan is ready. Serve hot.

• Ensure the dough is super soft for best results.

• Brush generously with garlic butter for maximum flavor.

• Cook on a hot tawa and directly over flame for perfect puffing and browning.

• For plain naan, omit the garlic and coriander from the butter.

• For butter naan, simply brush with melted butter.

• Add grated cheese to the naan before cooking for a cheese naan.