Homemade Naan Recipe Without Using Tandoor

Homemade Naan

Hello friends! Here is a homemade naan recipe that you can make on a pan/tawa, along with some tips and tricks to help you get perfect results:

Recipe Yield: 2 servings

Overall Cooking Time: Approximately 25 minutes.

Time taken in different activity:

Activity	Time
Preparing Daugh	About 8-10 minutes
Resting Time	Around 5-6 hours
Cooking Time Per Chila	Around 5-6 minutes

Ingredients:

• 2 cups all-purpose flour
• 1 tsp active dry yeast
• 1 tsp salt
• 1 tsp sugar
• 3/4 cup warm water
• 2 tbsp melted butter or ghee
• Optional: garlic, herbs, or other flavorings to taste

Directions:

1. In a mixing bowl, mix the flour, yeast, salt, and sugar togther.
2. Add the warm water, and mix until the dough comes together.
3. Knead the dough for atleast 5-10 minutes, until it becomes smooth and elastic. Cover and let it rest for next 5-6 hours.
4. Preheat a non-stick pan or tawa over a medium-high flame.
5. Divide the dough into 6 to 8 equal portions and roll each portion into a ball shape structure.
6. On a floured surface, roll out each ball into a flat oval shape.
7. Place the naan onto the preheated pan/tawa, sprinkle few drops of water then cover it with a lid for 20-25 seconds until bubbles start to form on the surface.
8. Flip the naan over and cook for 1 minute, until both sides are golden brown and slightly charred.
9. Brush the top of each naan with melted butter or ghee and sprinkle with any desired flavorings.
10. Flip the naan again so that the buttered side is down, and cook for 1-2 minutes until bubbles start to form on the surface.
11. Flip the naan over once more and cook for an additional few seconds on both sides.
12. Remove the naan from the pan/tawa and brush with additional melted butter or ghee, if desired. Enjoy! Homemade naan without using tandoor, serve hot with dal makhani, shahi panner or chole.

Tips and Tricks:

• Uselukewarm water, not hot water, to activate the yeast. If the water is too much hot, it can kill the yeast and prevent the dough from rising.
• Knead the dough well to develop gluten, which will give the naan its chewy texture.
• Let the dough rest before rolling it out. This allows the gluten to relax, making the dough easier to roll and preventing it from shrinking back as you roll.
• Make sure your pan/tawa is well-heated before you start cooking the naan. If it's not hot enough, the naan will be soggy and won't develop a nice char.
• Brush the naan with melted butter or ghee while it's still hot to help it stay soft and moist.
• Experiment with different flavourings like garlic, herbs, or even cheese to add extra flavour to your naan.

Other Indian Recipes are:

Suji Vada

Shahi Matar Makhana