No Yeast Stove Top Butter Naan (Indian Flat Bread Cooked On Stove Top)

by Shaheen Ali

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.

Print Recipe
NO YEAST TAWA BUTTER NAAN (Indian Flat Bread Cooked On Stove Top)
Course breads
Cuisine north indian
Prep Time 20 minutes
Cook Time 20 minutes
Servings
number
Ingredients
Course breads
Cuisine north indian
Prep Time 20 minutes
Cook Time 20 minutes
Servings
number
Ingredients
Instructions
  1. In a large broad base bowl add both the flours together, thick curd, baking soda, salt and knead with water to make a smooth soft dough. Keep side for 1 hour to rise.
  2. After an hour take the dough and pinch out a lemon sized ball and roll into a ball in your palms.
  3. Roll the ball into some dry all purpose flour and shape it into a thick roti with a rolling pin. You can shape the naan in whichever way u like. I flattened it into an oval shape.
  4. Take some water in a bowl and dip your fingers in it. Now tap your wet fingers all over the upper size of the naan to make the surface slightly wet.
  5. Sprinkle some kalongi and chopped coriander and tap them gently so that they get attached to the naan. (optional)
  6. Heat a tawa (iron) and spread the naan over it with the wet side in the bottom.
  7. The naan will start rising and then flip it carefully. Press the corners with the help of a wooden spatula and make sure all the sides of the naan is cooked properly.
  8. Transfer it into a plate and apply melted butter all over it generously with the help of a silicon brush.
  9. Repeat the process with the left over dough.
  10. Serve hot with your favorite veg or non-veg curry.
Recipe Notes

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2 comments

Madhu Joshi May 27, 2016 - 8:19 am

Thanks for sharing the recipe

Reply
Shaheen Ali May 27, 2016 - 9:07 am

Most WELCOME Madhu 🙂

Reply

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