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Tawa Naan (flatbread) Recipe

This recipe is adapted from:
Artisan Bread in 5 Minutes a Day
I am posting it step by step because I have made several changes to the recipe that works better for my family’s needs.

1 3/4 cups lukewarm water
3/4 tbsp yeast
3 3/4 cups flour (I use unbleached, unbromated flour)
generous pinch of kosher or sea salt

1.  **If you have a bread maker, it’ll be easier.
Just put all ingredients in it and let it run until all ingredients are incorporated and the dough is sticky (about 10 min).
-If you don’t have one, no worries. Just use a big mixing bowl. Put in yeast and water. Wait a minute or two for the yeast to be activated. Then add salt and flour. Knead until all of the ingredients are incorporated and the dough is very sticky.
2.  **Unplug bread maker and let it rest for 20-30 min.
-Cover the bowl for 20-30 minutes.
3.  Tear off rounds that are the size of your fist or a small orange and put it on a floured surface. I like my Pampered Chef baking mat (see in first picture).
4.  Use a rolling pin to make the naan. They are usually oblong in shape, but you can make them any shape you want (they’ll taste just as delicious), as long as there are no holes on the dough and that they’re not too thick.
5.  Heat a skillet or two or three (like me). Medium heat works very well.
6.  Brush some ghee, butter or oil.
7.  Place naan on it and flip after about 1-2 minutes (check that the bottom side is starting to get a few brown spots).
8.  Flip and cook for a minute or two.
9.  Enjoy.

We use this to eat with hummus and I even use this recipe as a pizza crust. For that, just preheat oven at 475 degrees, make your dough, assemble your pizza or personal pizzas and put in oven for 16-18 minutes (maybe 20 for a large pizza with a thick crust).

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