May 7, 2020

Easy Butter Naan at home without Yeast on Tawa

Butter Naan without YeastFirst of all a Salute to all our heroes in this time of quarantine. The lock down 2020! This post, our daily lives, the ease with which we go about our day and work from homes, would not have been possible without these doctors, nurses, hospital staff, policemen, delivery boys, truck drivers, restaurant workers, farmers, factory workers, sanitation department and so many more that we don't even know about.
We all must be missing the restaurant food immensely, I'm sure. 
Especially the food that's so difficult to cook at home. For example, Butter Naan, "hello" :)
That's the one thing I've always known to order from the menu, and the curries come later. A perfect accompaniment to that butter chicken and Shahi Paneer! 

In US, it's difficult to get that Delhi style butter naan taste as most restaurants make it on grills and not ac actual tandoor/clay oven. Here's my recipe for the yummy, soft, layered, Tandoori butter naan cooked right on that tawa without any yeast!!

Now lets get started! Remember there's about 30 mins of total resting time for the dough, so take into account the time for that.  

This recipe makes 6 medium sized Butter Naans.


2 and a half cups Flour or Maida
1/3 Cup Ghee or vegetable Oil
4 tbsp Butter melted
1 tbsp Nigella Seeds or Kalonji 
Salt to Taste
1 tsp Baking Powder
Water for Kneading
1 cup water for cooking Naan
Chopped Corainder
A tawa or a pan for cooking, preferably NOT non-stick. Iron pans work best. 


  1. Take the flour, salt, ghee and baking powder in a mixing bowl and knead a dough that's not too hard and not too soft. Leave it to rest for 15 mins. 
  2. Then cut the dough into 6 equal sized portions. Make these into a ball and leave to rest again for 10 mins. 
  3. Roll the dough ball into the largest circle that you can. Do not pick up the rolled dough to turn as it'll keep bouncing back to smaller size. Leave it on the flat surface and keep rolling in all sided. 
  4. Now spread some butter on the naan and make a fan of it by alternating the turns 2 cm at a time. (Sample fold Picture attached) 
  5. Stretch this rope of dough now a little by little holding between both hands.
  6. Twist it around the center to make a chakri or a turban. 
  7. Now press it on your rolling surface with hands. Spinkle a little nigella seeds and coriander, if you like, on top and give a last roll with the rolling pin/belan. 
  8. Spread a little water on one side of the naan and put that side down on the tawa. This will help it stick to the tawa. 
  9. Let it cook on medium for 1 min. If you have a gas or flame stove, you can try turning the tawa upside down so the naan can cook on the top and get those charred bits like tandoori naan. 
  10. If you have a glass top, you can simply cook on watered side for 2 mins, and then hold it with tongs and cook the other side straight on the flame for 1 min. Hold it about 3-4 inches from the flame and keep moving it little. 
Naan is cooked! Take it off, spread a little butter on it, and gently push it inwards from all sides so the layers are separated a bit. 

Enjoy this with any curry of choice!   


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