Garlic Naan on Tawa
Soft, bubbly naan made without a tandoor or oven: a curd-yeast dough cooked on a hot tawa and brushed with garlic butter.
Garlic naan is the restaurant favourite that most home cooks assume they cannot make without a tandoor. In fact, a well-made dough and a very hot tawa get you remarkably close. This version uses maida, curd and a little yeast for softness and a gentle rise, giving a tender, chewy naan with blistered spots. Brush it with garlic butter and coriander while it is still hot. It pairs beautifully with paneer curries, dal makhani and chole, and it is worth making a full batch because the naans disappear quickly.
Method
- Mix yeast and sugar in 2 tbsp warm milk and leave for 10 minutes until foamy.
- Combine maida, baking powder and salt. Add the yeast mixture, curd, oil and enough warm milk to make a soft, slightly sticky dough.
- Knead for 8 to 10 minutes until smooth and elastic. Cover with a damp cloth and rest in a warm place for 1 to 1 1/2 hours, until doubled.
- Divide into 6 balls. Roll each into a teardrop or oval, about 5 mm thick, sprinkling kalonji and chopped garlic on top and pressing lightly.
- Heat a tawa on high until very hot. Sprinkle a few drops of water on the naan's top side and place it, water side down, on the tawa.
- Cook for 30 to 40 seconds until bubbles appear, then flip the tawa upside down over a direct flame for 15 to 20 seconds, or flip the naan and cook until brown spots appear.
- Brush with garlic butter and coriander and serve hot, wrapped in a cloth to keep soft.
Chef's tips
- A very hot tawa is the secret to the puffed, charred spots.
- Do not add too much flour while rolling; the dough should stay slightly tacky.
- Cover finished naans in a cloth so they stay soft.
- If the dough does not rise, the yeast may be old or the milk too hot; use lukewarm milk only.
Watch Purna make something similar
Amritsari Kulcha
What to serve it with
Serve with shahi paneer, dal makhani, kadhai paneer, chole or any rich gravy.
Storage
Best fresh. Wrap cooled naans in foil and keep for 1 day; reheat on a tawa with a little butter.
Variations
- Make plain butter naan by skipping the garlic.
- Stuff with grated paneer and green chillies for a paneer naan.
- Use half whole wheat flour for a heartier flavour.
Recipe by Chef Purna Shah. More videos on YouTube and Instagram.
Recipe questions
Can I make naan without yeast?
Yes. Use 1/2 tsp baking soda and 1 tsp baking powder with extra curd and rest the dough for 1 hour. The texture is slightly denser but still soft and tasty.
Why is my naan hard?
Usually from too little water or oil in the dough, overcooking or leaving it uncovered. Keep the dough soft, cook briefly on a hot tawa and wrap in a cloth.
Can I make naan in a pan without flipping over the flame?
Yes. Cook one side until bubbly, flip and press gently with a cloth until brown spots form. Finish with garlic butter. Cover the pan so steam keeps the surface soft.
More recipes you may like
Restaurant-Style Dal Makhani
Creamy, rich whole black lentils and kidney beans simmered low and slow with butter and cream.
PunjabiDal Fry with Tadka
Yellow toor dal cooked soft and finished with a sizzling ghee tadka of garlic, cumin and red chilli. Everyday Punjabi comfort with rice or roti.
PunjabiJeera Rice
Fluffy basmati rice tempered with ghee and cumin seeds, a simple, fragrant side that goes with every dal and curry on the menu.