Naan | Best Homemade Instant Pot Naan Recipe | No Tandoor / No Oven Naan Recipe | Tawa Butter Naan Recipe

How to Make Best Naan Bread on Tawa at Home
Hello Foodies,
         Do you like soft, fluffy, and delicious butter naan that you eat them in Indian Restaurants? Then this homemade naan bread is within your reach — and you don't need a tandoor oven! Proofed the dough in the Instant Pot, and really that is the quick proofing method and a big help.

I've made naan at home many times with absolute best results. When the first time I made naan, Dr.K(my husband) was still talking about it the next day, so I knew I made the best naan. Using instant pot to rise the dough and making naan is pretty quick, it saves 30 minutes for the rising time and is so tasty, especially once you taste how delicious it is. Once you try it, you will think, Oh God! I don't know why I waited this long to try it at home. This Naan Recipe is so simple and so tasty! Give it a try!

Video Recipe:

What is Naan?
Naan is a soft and fluffy Indian flatbread traditionally made in a tandoor, or clay oven. It is a flatbread that is either cooked on tandoor or a clay oven. It is made with wheat flour and leavened with milk, yogurt, and yeast. Mixing the whole wheat flour, sugar, salt, and the leavened agents, then kneading to make the dough. The dough is cut into small balls, which are then flattened and seasoned with nigella seeds, coriander leaves, and lastly, roasted on the pan. Yummy!

Naan can go with anything, but it's typically best with Indian curries. Here are some of our favorite recipes to serve it with: 

Tips to Make the Dough:
  • The dough has to be sticky, soft, and wet(not dry; if the dough is dry, then at the end, you will not get the crispy naan.
  • Don't skip the proofing time.
Yeast: If you can not find yeast or simply don't want to use it, you can omit the yeast. The naan will be a little less fluffy, but it is still going to be great!

Ingredients that used to make the naan:
  • Flour: I have used the whole wheat flour, which is the main ingredient used to make naan. But you can use all-purpose flour or bread flour or half and a half or any one of it. 
  • Yeast: I have used instant dry yeast. Yeast helps to expand and become lighter and softer the naan. If you are using active dry yeast rather than instant yeast, then the yeast will need to be activated in liquid before using it.
  • Salt: salt gives flavor to the naan. Naan roasted without salt will be tasteless. Also, salt helps preserve the color and taste of the flour. 
  • Water: Use lukewarm or warm water to bloom the yeast. If you used boiling hot water, then it will kill your yeast.
  • Yogurt and Oil: They add a bit of tang and richness. 
  • Nigella seeds (which have a subtle onion flavor), or sesame seeds: They add crunch and taste to naan.

Preparation Time: 20 Minutes; Cooking Time: 15 Minutes.
Proofing Time: 30 Minutes.
Each Naan Contains 177 Cal

  • 3 Cups Whole Wheat Flour
  • ½ tsp Salt
  • 1 tsp Sugar
  • 1 tsp of Instant Dry yeast/Active Dry yeast
  • 1 tbsp of Milk Powder(Optional)
  • 2 tbsp Yogurt
  • 1 tsp Oil
  • Water warm 1 Cup or as needed to knead the dough
  • Nigella seeds 1 Tbsp
  • Cilantro/Coriander leaves 
  • Butter 2 Tbsp
To Make the Dough:
  • In a bowl, sift whole wheat flour, add sugar, salt, yeast, milk powder, yogurt, and oil and mix well.
  • Add warm water and knead to make a soft, elastic, and pliable dough or knead for 3-4 minutes.
  • Lastly, apply some oil to the dough.

To Proof the dough in the Instant Pot:
  • Transfer the dough to the Instant Pot and cover the pot with the glass lid or any plate that fits the pot(even you can use the instant pot's main lid). 
  • Proof the dough using the yogurt function of the Instant Pot. 
  • Set the time for 30 minutes. 
  • The dough is ready when it's doubled in size.

To proof the dough without instant pot:
  • Cover the bowl with plastic wrap and let the dough rest for about 1 hour or until it becomes doubled in size at a warm place.
To Roll or Stretch the Naan:
  • Divide the dough into equal parts.
  • Sprinkle some flour on the floor and place a dough ball.
  • Stretch a dough ball with your fingers, or you can use a rolling pin.
  • Stretch or roll the dough ball around 7-8 inch long and 4-5 inch wide(don't make it too thin and too thick) and give it an oval shape.
  • Sprinkle Kalonji, chopped coriander leaves, and press them down or roll with a rolling pin gently.
To Cook Naan on the Stovetop:
  • Heat tawa or pan(don't use non-stick tawa/pan) and ensure the pan is hot enough before transferring the rolled naan on the pan.
  • Spread some water over the rolled dough(backside, refer video), and place the rolled naan on the hot tawa, water side down.
  • Slowly flip the tawa upside down and cook naan directly on flame till they turn golden brown.
  • Once done, spread some butter and serve crispy, yet soft naan with your favorite curry.

How To Store the Naan:
  • Keep stored in an airtight container in the refrigerator for up to 4-5 days.
  • The naan can be frozen for up to 2-3 months. 
  • Once it's completely cooled, wrap each piece in plastic wrap and put all the wrapped naans in a sealable plastic bag before putting in the freezer. 
  • To reheat, wrap the naan in aluminum foil and warm in a 350°F oven until hot.

Some Other Indian Flatbreads to Try:
Dietary Comment:
  • The calorie count is based on a 2000 calorie diet.
  • Per serving contains 177 calories, along with 30 g carbohydrates, 4.5 dietary fiber, 5.2 g fats, and 6 g protein.
  • Portion size can always be increased or decreased depending on your health goals and activity level.
Good Time To Eat:
           It is good to eat naan for lunch, brunch, or dinner.
  • If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too! 
  • Subscribe to my YouTube channel for Healthy, Tasty, Instant Pot, and Air fryer recipes.
Eat Healthy, Stay Healthy!!!

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