Skip to main content

Tawa Naan (No Yeast)

no yeast tawa naan
For our everyday meals, I cook Tawa Roti.  A whole wheat flatbread cooked on a griddle, also called as Chapati or Phulka.  
Naan is a leavened, Tandoor (clay oven) cooked Indian flatbread, which we always order in a restaurant.  If you are looking for a yeast free Naan recipe, this Tawa Naan is perfect.. soft and fluffy.  Garlic Naan, Butter Naan are most loved versions of this soft flatbread recipe.

Ingredients:
All Purpose Flour/Maida - 2 cups
Boiled Potatoes - about 1/2 cup
Sour Cream - 1/2 cup
Milk - about 1/2 cup
Baking Soda - 1/2 tsp
Molasses or Sugar - 1 tsp
Salt - 1/4 tsp
Butter or Oil
Cilantro/Coriander Leaves - few sprigs
Garlic - 2 cloves
White Sesame Seeds/Til - about 1 tsp
Nigella Seeds/Kalonji - about 1 tsp


How to prepare yeast free Tawa Nan:
  • Microwave milk in a microwave safe bowl for about 30 seconds, so that milk turns lukewarm.  Make sure the boiled potatoes are soft enough to be mashed well.
  • In a mixing bowl, add all purpose flour, grated potatoes, sour cream, baking soda, molasses and salt.  Mix all the ingredients well.  You can use thick yogurt/curds/dahi as an alternative for sour cream.  Now add warm milk, little at a time to form a soft dough.  Add about 1 tsp oil and knead for about 5 minutes. Cover the dough with plastic food wrap and let it rest for about 4 hours.
  • The longer the dough rests, the softer the naan will be.  Add another 1/2 tsp baking soda if required.
  • Knead the dough once again.  Divide the dough into 6 balls.  Roll each one dusting little flour slightly thicker than chapati.
naan without yeast
  • Heat a griddle/tawa and cook one side of the rolled naan.  Cook the other side of the naan on direct heat/flame of the burner, just like a phulka.  Use tongs to move the naan and roast for few seconds so that brown spots appear and the Naan puffs up.
  • Apply butter to the hot Nan.  Garnish with chopped cilantro, and/or Nigella seeds and/or Sesame seeds.  For Garlic Nan, roast finely chopped garlic with few drops of oil or butter.
  • Serve hot Naan with Malai Kofta or any curry you like.  Naan tastes best when served hot.
Labels:

Comments

  1. Suja ManojFebruary 16, 2012 at 8:54 AM

    Yummy and perfect naan..love it

    ReplyDelete
  2. KitchenKarmaFebruary 16, 2012 at 10:14 AM

    I love naans...but never tried making it without yeast...thanks for sharing the recipe :-)

    ReplyDelete
  3. SHRADDHAFebruary 18, 2012 at 8:13 AM

    Wow... so yummy.... :)

    ReplyDelete
  4. UnknownFebruary 20, 2012 at 7:34 AM

    Wow, that looks just as amazing as with yeast - gotta this version one time! thanks for the recipe dear!

    ReplyDelete
  5. AnonymousAugust 13, 2012 at 4:14 PM

    Does the dough expand while resting? Also, I guess you included the baking soda.... any idea how excluding it affects the result?

    Thanks for the recipe. Look forward to trying it :)

    ReplyDelete
    Replies
    1. UmaAugust 13, 2012 at 4:23 PM

      The dough expands depending on the amount of time and the temperature its resting at.
      Adding potatoes makes the naan soft and fluffy. I am guessing excluding baking soda should be okay.
      Hope it helps.

      Delete

Post a Comment

Comments, Suggestions and Feedback are welcome.
Any comment with a Link/URL or any kind of promotion will not be published.

Popular posts from this blog

Naval Kol Bhaji / Kohlrabi Stir-fry

Green Kohlrabi called as Navalkol in Marathi and Navilkosu in Kannada, belongs to the cabbage family.  My Mom used to make this stir fry very often.  Just like cabbage, this vegetable in available in two colors - green and purple.  I was quite hesitant about the purple one, as I haven't seen that back in India.  Anyway, I picked the green bulbs and Navalkohl Bhaji with Chana Dal was part of our healthy vegetarian meal today.
14 comments
Read more

Indian Dal / Lentils

Lentils, known as Dal are a staple in an Indian diet, especially vegetarian. For me, dal is comfort food. 5 different dal varieties - Toor, Moong, Chana, Masoor and Urad are commonly used in Indian sweet and savory delicacies. You can cook dal with just one kind or a mix of two or more. I generally cook dal with 1:1 Toor and Moong dals. But then, we like Panchmel or Panchratna Dal too, which is made of all five. Most dal recipes have Toor dal as the primary ingredient. It is also known as Toovar or Arhar dal or Split Pigeon Peas . Some of our family favorite dal recipes are Dalitoy (Konkani Dal)  Tadka Dal Among all lentils, moong dal and masoor dal take lesser time to cook. Moong dal is also known as Split Green Gram or Split Mung Bean . Moong dal is also used in making sweet dishes like Mung Dal Kheer  Mung Dal Puranpoli Chana dal is also known as Split Bengal Gram or Split Chickpeas . Chana Dal takes a little more time to cook as compared to toor dal....
Post a Comment
Read more

Whole Wheat (Atta) Veg Samosa

Samosa, the most loved Indian appetizer with a crisp crust and savory potato stuffing. When you make such fried fast food at home, you get to make some changes to make it healthy.  Here are some Whole Wheat Aloo Matar Samosas for you to try at home and savor them as much as we did. Ingredients: Whole Wheat Flour/Atta - 1 cup Carom Seeds/Ajwain/Owa - 1 tsp Ghee/Clarified Butter - 1/2 tbsp (optional) Olive Oil or any other Oil - 1/2 tbsp Potatoes (Russet) - 2 medium Green Peas/Matar - 1/2 cup Coriander/Dhania Powder - 1/2 tsp Cumin/Jeera Powder - 1/2 tsp Black Pepper Powder - 1/4 tsp Ginger (grated) - 1/4 tsp Garam Masala - 1/4 tsp Turmeric/Haldi - 1/4 tsp Green Chilli - 1 Coriander/Cilantro Leaves - few sprigs Salt Oil for frying How to make Indian Samosa: Making Samosa Crust:  In a mixing bowl, add whole wheat flour, carom seeds and little salt. Heat ghee and olive oil in a small pan. Add this hot (not warm) ghee and oil to the wheat flour and mix...
9 comments
Read more