Naan also known as Khamiri is Indian flat bread that is usually oven baked. Commonly found teamed up with the cuisines of West, Central and South Asia. Naan in other parts of South Asia usually refers to a specific kind of thick flatbread (another well-known kind of flatbread is chapati). Generally, it resembles pita and, like pita bread, is usually leavened with yeast or with bread starter. Typically, it is served hot and brushed with ghee or butter. It can be used to scoop other foods, or served stuffed with a filling: for example, keema naan is stuffed with a minced meat mixture (usually lamb or mutton or goat meat); another variation is peshawari naan. Peshawari naan and Kashmiri naan are filled with a mixture of nuts and raisins; in Pakistan, roghani naan is sprinkled with sesame seeds; Kulcha is another type. Amritsari naan also called as amritsari kulcha is stuffed with mashed potatoes, onion (optional) and lots of spices. Possible seasonings in the naan dough include cumin and nigella seeds. The Pakistani dish of balti is usually eaten with a naan, and this has given rise to the huge karack or table naan, easy to share amongst large groups.
( Knowledge source : Wikipedia )
The recipe i use for making tawa butter naan is inherited from my mother. This is a fool proof non yeast home made naan recipe that can be easily made by anyone using a tawa/ stove top. Whenever we go to restaurants the most commonly ordered bread with curry is Naan. In restaurants the Naan is usually made with all purpose flour. But as my family doesn’t enjoy that rubbery texture of naan which comes out once cool, i decided to go with a mixed flour Naan. We can even combine flavors with naan like garlic, paneer etc. I have combined both wheat flour and all purpose flour in equal quantity, just to make sure that it can be enjoyed even after it is cool. In this recipe i have used 1:1/2 proportion of flour. Those who are conscious about eating all purpose flour can also opt for whole wheat flour naan.