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Tandoori Style Naan 3 Ways on Tawa

Name: Tandoori Style Naan 3 Ways on Tawa
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 servings
Cuisine: indian
Ingredients: Refined Flour (Maida); Salt; Baking powder; sugar; Cooking oil; Milk; butter; nigella seeds; fresh coriander; Garlic; water

groups4 servingsspeedMediumcountertopsPrep: 30 minsskilletCook: 10 minsscheduleTotal: 40 minsoutdoor_grillPan-fried

Allergens:warningGlutenwarningDairy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

7 Steps Total

Active Cooking

00:00:22

Place 2 cups of refined flour on a clean counter and make a well in the center. Add 1/2 tsp salt, 1/2 tsp baking powder, 2 tsp sugar, 2 tbsp cooking oil, and 3/4 cup milk into the center. Knead thoroughly with palms and fingers for 5 to 7 minutes until a smooth, pliable, soft dough forms.

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Watch out

Knead dough extra well since this recipe is eggless, otherwise the naan will lack pliability.

Ingredients:Refined Flour (Maida) (2 cup)Salt (0.5 tsp)Baking powder (0.5 tsp)sugar (2 tsp)Cooking oil (2 tbsp)Milk (0.75 cup)

Tools:mixing bowl

Waiting Time

00:01:54

Cover the kneaded dough ball and leave it to rest at room temperature for 10 to 15 minutes.

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Watch out

Do not skip dough resting, otherwise gluten will be tense and hard to roll.

Ingredients:Refined Flour (Maida)

Active Cooking

00:02:02

Divide rested dough into equal small portions and roll each into a smooth ball. Cover dough balls and let rest again for 10 to 15 minutes.

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Watch out

Keep dough balls covered to prevent skin from drying out while resting.

Ingredients:Refined Flour (Maida)

Active Cooking

00:02:22

warningStay safe

Safety note: Inverting a hot pan directly over open flame carries a burn risk. Hold pan securely by handle and keep hands away from open gas flames. Use a sturdy stainless steel or iron pan with a strong handle for safety.

Roll 1 dough ball into an oval sheet with minimal dry flour. Brush top with 1 tsp melted butter, sprinkle 1 pinch nigella seeds and 1 tsp chopped coriander, then press lightly with rolling pin. Flip over (butter side down) and apply 1 tbsp water thoroughly on backside. Place water side down into hot stainless steel pan over high heat. Cook 1 to 2 minutes until bottom sticks and inflates with bubbles, then invert pan upside down directly over open high flame to toast top charred and golden.

local_fire_departmentHigh heat, 1-2 minutes on bottom then flame-roasted top

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Watch out

Do not use non-stick pan, otherwise water-coated dough will not stick to pan base.

Ingredients:butter (1 tsp)nigella seeds (0.25 tsp)fresh coriander (1 tsp)water (1 tbsp)

Tools:rolling pinsilicone brushTongsskillet / pan

Active Cooking

00:04:15

Roll out second dough ball. Top with 1 tsp finely chopped garlic and 1 tsp chopped coriander, press with rolling pin, brush 1 tsp melted butter on top, and prick surface with a fork. Wet backside with 1 tbsp water, place water side down into hot pan on high heat. Cook 1 to 2 minutes, invert pan over open flame until toasted and bubbly. Remove and finish directly over gas flame with tongs if needed, then dab 1 tbsp melted butter generously over top.

local_fire_departmentHigh heat, 1-2 minutes on bottom then flame-roasted top

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Watch out

Dab melted butter onto garlic naan gently with brush

dragging brush will dislodge garlic toppings

Ingredients:Garlic (1 tsp)fresh coriander (2 tsp)butter (2 tbsp)water (1 tbsp)

Tools:forkrolling pinTongsskillet / pan

Active Cooking

00:05:43

Roll third dough ball out into a circle, baste top with 1 tbsp melted butter, then dip butter side down into 2 tbsp dry refined flour to coat and shake off excess. Accordion-pleat dough into layers, roll pleated strip into a spiral turban ball, tucking tail end beneath. Gently roll out spiral ball from top side into a naan round. Wet backside with 1 tbsp water, cook water side down in hot pan for 1 to 1.5 minutes, then invert pan over open flame until toasted. Apply 1 tbsp melted butter on hot naan and gently crush/scrunch with hands to open flaky layers.

local_fire_departmentHigh heat, 1-1.5 minutes on bottom then flame-roasted top

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Watch out

Roll turban ball gently from top side only

turning over while rolling will destroy distinct layers

Ingredients:Refined Flour (Maida) (0.5 cup)butter (2 tbsp)water (1 tbsp)

Tools:rolling pinTongsskillet / pan

Active Cooking

00:08:47

Arrange hot Plain Naan, Garlic Naan, and flaky Butter Naan neatly into a cloth-lined bread serving basket. Serve piping hot alongside your favorite curry or dal.

Tools:serving basket