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 is a healthier version of common naan that uses refined flour.
Course Main Course
Cuisine North India
Keyword indian cuisine, naan bread is often served with a curry or a dal (lentils). the curry can be o
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Resting time 30 minutesminutes
Servings 4Naan
Ingredients
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
Instructions
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.