19 Dec Gluten free Tawa Naan | No yeast
Who does not love naan? It is the most favourite item that’s ordered when one goes to a restaurant to dine. The most familiar and readily available varieties of naan in Western countries are those from the Indian subcontinent. This Gluten free Tawa Naan uses Jowar (Sorghum), Rice and Tapioca flours. It is a healthier version of common naan that uses refined flour.
Different varieties of flatbreads like Roti, Paratha, Kulcha, Pita and Naan are common household names in India. While Roti / Chapati is the simplest form, the rest are a little more exotic kind. Kulcha, Pita and Naan use leavening agents such as yeast. Modern recipes sometimes substitute baking powder for the yeast. Amritsari Alu Kulcha is the most popular Kulcha in Punjab. Aside that what distinguishes Naan from the rest is that it is cooked in a Tandoor traditionally. But most of us do not possess a Tandoor at home. This Tawa naan is the answer to all of us.
It is easy to make dhaba style naan in a Tawa at home. But nonstick skillet will not work for this recipe. Iron tawa or skillet works the best for making Tawa Naan. The reason being we need to stick the naan in the tawa with water and turn the tawa with naan upside down to cook directly on the flame. This is not possible in non-stick pan.
I have kept this recipe very simple. I have just added Kalonji (onion seeds). You can add garlic and make garlic naan; add herbs and spices of your choice in the dough; add cheese and make cheesy naan. The options are limitless. Also you can make it any shape. Oval, round, triangle are the most favourite shapes. You can play around with this as you please.
This being a Gluten free Naan, we need to understand some basic principles. This dough is not elastic and hence does not require too much kneading. Secondly, it does not rise as much as the typical naan with refined flour. Thirdly, it is better to roll it on a baking sheet / parchment sheet to lift it easily and place it on the tawa. I have added psyllium husk for binding. However, you can skip it if you do not have it. You would still be able to knead the dough.
Serve this Gluten free Tawa Naan with Dal for a healthy and sumptuous meal.
Gluten free Tawa Naan | Yeast free
- ⅓ cup Jowar flour (Sorghum flour)
- ⅓ cup brown rice flour (Or white rice flour)
- ⅓ cup tapioca flour (Or Arrowroot flour)
- 2 tsp psyllium husk
- 1 tsp can sugar powder (or jaggery powder)
- ½ tsp baking soda
- ¼ cup peanut curd (you can use normal dairy curd)
- salt to taste
- ¼ cup water (approximately)
- For topping:
- 1 tsp onion seeds (kalonji) / Black sesame seeds
- In a large bowl, mix all ingredients for the dough and whisk to combine well to form a soft dough. The dough should be slightly wet and sticky.
- Cover the dough loosely and set it aside to rest for 30 minutes.
- When the dough is rested, knead again. Add a little more water if the dough had absorbed all water.
- Divide the dough into 4 equal parts.
- Take a parchment paper, sprinkle some onion seeds / black sesame seeds.
- Keep a ball of dough on the seeds and pat with your hands to make thick roti as in Paratha.
- Brush top side of the naan with water.
- Heat an iron tawa on medium heat.
- Invert the naan waterside down on the tawa and gently peel off the parchment paper.
- Once the naan starts bubbling and dough starts drying, turn the tawa over flames to cook the naan from top.
- Naan will stick to tawa and will not fall off.
- Once naan is browned enough, remove and cover with a soft cloth to keep warm until serving.
- Serve with Dal Makhani or any other side dish of your choice.