Garlic Naan on Tawa (Without Yeast!)

Fluffy, flavorful, and cooked right on your stovetop—no oven or yeast needed! This garlic naan is soft in the center, crispy around the edges, and loaded with fragrant garlic and herbs.

🧄 Ingredients

For the Dough

250 g (1¾ cups) all-purpose flour (maida)
½ cup plain yogurt (curd), whisked
⅛ cup milk (room temperature)
½ tsp baking soda
1 tsp powdered sugar
½ tsp salt
2 tbsp vegetable oil

For the Toppings

1 tbsp sliced garlic
½ tbsp onion seeds (kalonji)
½ tbsp chopped fresh cilantro (coriander leaves)
Butter or ghee for brushing (optional, but delicious!)

🥣 Prep the Dough

Whisk the curd in a small bowl until smooth. Set aside.
In a large mixing bowl, combine the flour, baking soda, salt, and sugar.
Make a well in the center and add the whisked curd and oil.
Gradually pour in the milk while mixing with your hand or spoon.
Knead the dough for about 7–8 minutes (by hand) until soft and elastic. The dough should spring back when pressed.
Shape the dough into a smooth ball, lightly coat with oil, and place in a greased bowl.
Cover and rest in a warm, draft-free spot (like an unplugged microwave) for 2–3 hours, or until the dough becomes soft and slightly puffy.

🔥 Make Garlic Naan on Tawa

Once the dough has rested, gently knead again for a minute.
Divide into 6 equal portions and roll each into a ball.
Roll out each ball into a slightly oval or round shape—around ¼ inch thick.
Sprinkle garlic slices, onion seeds, and chopped cilantro on top.
Gently roll over the toppings once more to press them into the dough.
Heat a tawa or cast iron skillet over medium heat.

🔄 Cook on the Tawa (Upside-Down Method)

Lightly brush the plain back side of the naan with water.
Place the naan—wet side down—onto the hot tawa.
Let it cook on low heat for a few seconds until bubbles begin to form.
Carefully flip the entire tawa upside down over an open flame. Move it around until the top of the naan chars in spots.
Flip the tawa back and use a spatula to remove the naan.

🧈 Finish & Serve

Brush hot naan with melted butter or ghee.
Serve immediately with dal, paneer curry, or your favorite sabzi.

💡 Tips & Variations

Add a pinch of chili flakes or chaat masala to the toppings for a spicy kick.
No onion seeds? Substitute with sesame seeds or skip them.
Leftover dough can be refrigerated for up to 24 hours—just bring to room temperature before using.

Comments

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