Flaky Garlic Butter Tawa Naan
Restaurant style fluffy naan made on an iron griddle (tawa) brushed with garlic herb butter.
"Apply water generously on one side of the rolled naan! Water sticks the dough onto the hot iron skillet so you can invert it directly over direct flame."
🛒Ingredients
- ▪2 cups All-Purpose Flour (Maida)
- ▪0.25 cup Plain Yogurt (Dahi)
- ▪0.5 tsp Baking Powder + 0.25 tsp Baking Soda
- ▪1 tsp Sugar & 1 tsp Salt
- ▪2 tbsp Oil + lukewarm water for kneading
- ▪3 tbsp Melted Butter + 6 cloves minced Garlic + fresh Coriander & Nigella seeds (Kalonji)
👨🍳Step-by-Step Instructions
Combine flour, baking powder, baking soda, sugar, salt, yogurt, and oil. Knead with lukewarm water into a smooth soft dough for 8 minutes.
Cover dough with a damp cloth and rest in a warm spot for 1.5 to 2 hours until dough relaxes and becomes pliable.
Roll dough balls into tear-drop shape. Press minced garlic, coriander, and kalonji onto the top surface.
Flip naan over, smear water on back side. Place wet side onto smoking hot cast-iron tawa. When bubbles rise, turn tawa upside down directly over open gas flame until charred and blistered!
🔥Pro Execution Notes
- Never use a non-stick pan! Non-stick coating won’t allow wet dough to stick, making flame charring impossible.
- Baking soda + baking yogurt produces instant carbon dioxide bubbles without waiting for yeast.