NO YEAST TAWA NAN

NO YEAST TAWA NAN

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Nan is definitely the most popular flat bread in any Indian restaurant.
Traditionally Nans are made with yeast and cooked in tandoor ovens (hot clay ovens), but it’s not feasible for every normal household to have tandoor and using yeast in daily cooking is not preferred in many Indian homes.

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So today I will be sharing with you all an easy and instant recipe which is hassle free, yes it yields soft fluffy nans that you can now enjoy anytime you crave for them, and the best part is you can cook them on you simple stove top, no fancy gadgets required, no tandoor, no yeast, this popular Indian flat bread can be made at the convenience of you home with the help of our modest and ever reliable Tawa (Griddle). Earlier I used to make this same recipe in an upside down cooker, recently I have tried it on tawa and the results were mind blowing!

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To add extra oomph factor to my nans I have added kalonji (Nigella seeds) and chopped coriander leaves as I like it, but its totally optional for you to use it. There are many varieties of nans and rotis, will be sharing soon in future.

These fluffy nans goes well with any Indian gravys, curries or dals, have shared few of them on my blog do try them too hope you will like them.Try some Paneer butter masala, Paneer bhurjee gravy wala, Butter chicken, Chicken bhuna masala, Chicken bharta, Mangshor jhol, Soya butter masala, Keema matar masala, Dal makhni etc.
If you try the recipe do give me a feed back if possible would be happy to hear from you all. Till then happy cooking…

FullSizeRenderRECIPE FOR STOVE TOP NAN WITHOUT YEAST:
INGREDIENTS:

(Makes 12 medium sized nans)

  • 3 cups of – Maida (All purpose flour)
  • 1 tsp – Sugar
  • 1 tsp – Salt
  • ½ tsp – Soda bi carb
  • 3 tbsp – Milk
  • 3 tbsp – Water
  • 3 tbsp – Curd
  • 2 tbsp – Ghee or oil
  • Butter or ghee to apply on the nans

FullSizeRender_1METHOD:

  1. Mix maida, salt, and soda bi carb well.
  2. In a medium sized microwave safe bowl mix together milk, water, sugar, ghee and heat till lukewarm in the microwave, if you don’t have a microwave then heat all the ingredients in a small saucepan on gas stove.
  3. Remove from fire or microwave after lukewarm then mix in the curd by whisking it well with the help of a fork.
  4. Now mix this mixture with the above prepared dry flour and knead it to a dough, if any more water needed use lukewarm water , knead to a semi tight dough like we knead for parathas.
  5. Don’t over knead the dough otherwise the results would be tough nans.
  6. Apply oil lightly over the dough and keep it in a closed box or keep aside covered at room temperature for 3 hours.
  7. When you are ready to cook the nans, heat a hard ionized tawa or griddle on high flame or any tawa with handle(it should not be nonstick as non stick tawa wont hold the nans and the nans will fall down when held upside down on the direct flame.)
  8. When you sprinkle some drops of water on the heated tawa the water will form small balls and jump on the tawa, by this you will know the tawa is hot enough to cook the nans.
  9. Meanwhile Divide the dough into 12 equal portions and cover the balls with a kitchen towel so that they don’t dry up.
  10. Take one ball of the dough and roll the dough into an oblong shaped nan, you can sprinkle some nigella seeds and chopped coriander on the top part of nan if you want at this stage, apply them and press slightly so that they stick on the nans.
  11. Apply little water on the bottom side of the nan and take the top part of nan on your oven gloves worn palms as shown in the images below, flip and stick the nan with the water side down on the heated tawa and press with your gloves, so that it sticks properly on the tawa.
  12. Lower the gas flame on medium, when the bubbles are arising on the surface of the nan, invert the tawa upside down as shown on the image below and roast on medium flame till its nicely done.
  13. This nans get roasted in this method very fast, so keep a watch on them not to burn them.
  14. Take them out with the help of tongs and apply butter or ghee on top and serve hot with dal makhni or gravies, piping hot from your stove top tandoor.
  15. Repeat the same process with remaining dough balls, till all the nans are made.

FullSizeRender_6NOTE:

  1. The same nans can be made in electric tandoors or gas tandoor if you have one.
  2. Do not make the nans earlier before serving , bake them when everyone is ready to eat, nans are always meant to be eaten piping hot.
  3. Don’t over cook them they may turn dry instead of soft and fluffy.
  4. When you invert the tawa for roasting the nans, the flame has to be on low otherwise the nans may burn, keep an eye while roasting on the inverted tawa so that they cook evenly from all sides, keep on checking at intervals.
  5. After cooking each nan clean the tawa or griddle with moist cloth to wipe off any residual of the earlier baked nan before putting the next nan on the tawa for cooking.

FullSizeRender_2STEP BY STEP METHOD OF PREPARING THE NANS:

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  1. Make equal sized balls of the dough and keep covered with a cloth so that they don’t dry up.
  2. Roll the dough into an oblong nan as shown in the pic.
  3. Sprinkle some kalonji seeds (nigella seeds) and chopped coriander leaves on top of it and lightly press with the rolling pin so that they stick on the nan.
  4. Take the nan top side down on the hand glove and on the bottom part of the nan apply water so that the nan sticks properly on the hot tawa.
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5. Transfer the nan with the water side down on the hot tawa and press nicely with the hand glove so that the nan sticks  properly on the tawa, and when inverted it doesn’t fall on the gas flame.
6. You will see bubbles appearing on the top of the nan.
7. When bubbles have appeared on the top then its time to invert the tawa for roasting the nan on direct flame.
8. Invert the tawa on the dorect flame of gas burner and lower the flame and roast the nans checking in between so that they don’t burn.

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9. Use an hard ionised tawa with sturdy handle its easy to handle the tawa while roasting the nan inverted.,always roast the nans on low to medium flame.


10. Perfectly roasted fluffy nan ready to be buttered and served piping hot with any curries or dals you like.

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NO YEAST TAWA NAN
 
Author:
Recipe type: Indian Bread, Veg
Cuisine: Indian
Ingredients
(Makes 12 medium sized nans)
  • 3 cups of – Maida (All purpose flour)
  • 1 tsp – Sugar
  • 1 tsp – Salt
  • ½ tsp – Soda bi carb
  • 3 tbsp – Milk
  • 3 tbsp – Water
  • 3 tbsp – Curd
  • 2 tbsp – Ghee or oil
  • Butter or ghee to apply on the nans
Instructions
  1. Mix maida, salt, and soda bi carb well.
  2. In a medium sized microwave safe bowl mix together milk, water, sugar, ghee and heat till lukewarm in the microwave, if you don’t have a microwave then heat all the ingredients in a small saucepan on gas stove.
  3. Remove from fire or microwave after lukewarm then mix in the curd by whisking it well with the help of a fork.
  4. Now mix this mixture with the above prepared dry flour and knead it to a dough, if any more water needed use lukewarm water , knead to a semi tight dough like we knead for parathas.
  5. Don’t over knead the dough otherwise the results would be tough nans.
  6. Apply oil lightly over the dough and keep it in a closed box or keep aside covered at room temperature for 3 hours.
  7. When you are ready to cook the nans, heat a hard ionized tawa or griddle on high flame or any tawa with handle(it should not be nonstick as non stick tawa wont hold the nans and the nans will fall down when held upside down on the direct flame.)
  8. When you sprinkle some drops of water on the heated tawa the water will form small balls and jump on the tawa, by this you will know the tawa is hot enough to cook the nans.
  9. Meanwhile Divide the dough into 12 equal portions and cover the balls with a kitchen towel so that they don’t dry up.
  10. Take one ball of the dough and roll the dough into an oblong shaped nan, you can sprinkle some nigella seeds and chopped coriander on the top part of nan if you want at this stage, apply them and press slightly so that they stick on the nans.
  11. Apply little water on the bottom side of the nan and take the top part of nan on your oven gloves worn palms as shown in the images below, flip and stick the nan with the water side down on the heated tawa and press with your gloves, so that it sticks properly on the tawa.
  12. Lower the gas flame on medium, when the bubbles are arising on the surface of the nan, invert the tawa upside down as shown on the image below and roast on medium flame till its nicely done.
  13. This nans get roasted in this method very fast, so keep a watch on them not to burn them.
  14. Take them out with the help of tongs and apply butter or ghee on top and serve hot with dal makhni or gravies, piping hot from your stove top tandoor.
  15. Repeat the same process with remaining dough balls, till all the nans are made.
Notes
1. The same nans can be made in electric tandoors or gas tandoor if you have one.
2. Do not make the nans earlier before serving , bake them when everyone is ready to eat, nans are always meant to be eaten piping hot.
3. Don’t over cook them they may turn dry instead of soft and fluffy.
4. When you invert the tawa for roasting the nans, the flame has to be on low otherwise the nans may burn, keep an eye while roasting on the inverted tawa so that they cook evenly from all sides, keep on checking at intervals.
5. After cooking each nan clean the tawa or griddle with moist cloth to wipe off any residual of the earlier baked nan before putting the next nan on the tawa for cooking.
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10 Comments

  1. Simple method. Will definitely try soon..really amazing clicks.
    Do visit my blog on http://sweetspicytasty.blogspot.in for some authentic vegetarian recipes

     
  2. Thanks PVj for the lovely comment do try the recipe hope you will like it, will surely visit your blog ???

     
  3. perfect tava naan..looking yumor.com
    http://www.foodiezflav

     
  4. Hi..could u please tell which tawa do u use?

     
    • mukherjee soma

      I used hard ionized Futura tawa.

       
      • Thank u so so much.I was actually warning to buy since a long time.even for making tandoori rôtis at home.but with so many brands available I wasn’t sure about quality.Thanks a lot & these naans r looking absolutely gorgeous. .must try.. also could u please give me an idea about the size of tawa?

         
    • mukherjee soma

      I have used a Futura hard ionized 26″ inch diameter tawa with handle

       

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