Tawa Naans (No Oven/No Yeast) Recipe not included

 I started on this recipe with big hopes with my Yeast, but my beast failed me. Looks like it was some old stock hence I couldn't bloom the yeast and had to dispose it. Thus came up with a random recipe using Baking Powder and allowed the dough to sit through for around four hours or more. It may not ferment as beautifully as the Yeast does but it definitely served the purpose I was looking for.

Thus came up with my tawa Naans. The pictures will guide you through.

 Keep you tawa ready on a burner and on another place this grill like grid as seen to your left. Once you pinch out a ball from the mother dough and flatten it out to an oval shape, be ready with a bowl of water next to you on your work counter.

 With your wet finger tips, dimple the flattened oval naan. This moisture within the dimples helps in getting stuck onto the tawa/griddle when you place it on the tawa with the wet dimpled side on.

 This dimpled side is now stuck on the tawa and once it forms bubbles a bit, invert this tawa over the griddle on the next burner. And leave it like so keeping an eye on it without letting the naan burn. What we are looking for is a bit of a charred look that gives it the feel that it was cooked in a real oven while the reality is not so.

 You have cooked it over a stove. You do not require that grid as well, You can directly show this flattened naan that is stuck on the tawa to an open burner if you are pretty confident but do hold the handle of the tawa at an angle. What you are looking for is direct heat over the naan.

 Placing it over that grid gives one these grid lines which can be totally avoided if you place them directly over the fire.

 You may keep some olive oil with a pinch of salt and dry Kasurii Methi ready to dab on the hot naans that we churn out. Alternatively you may use lightly toasted garlic and olive oil or just keep it simple with melted butter.

 The above is the dimpled side. When you wet your finger tips and dimple the uncooked naan it absorbs that water and helps to be stuck on the tawa such that it may not slide off easily.
 This is the opposite side as it cooks, the dimpled side is at the flip side. These bubbles are important as this when flipped over the burner darkens and gives that pretty charred look.

 As mentioned earlier, this is optional and is used only as a support if you are still learning and not so confident to invert it directly over the burner.

I have shared a tiny video of the same as I dab the oil over the hot naans on Instagram. Please eat them right over the burners.
This recipe is a combination of APF and Whole Wheat flour with milk and curd as add-ons and Baking powder is used to ferment the dough.

Resting the dough for a few hours initially after kneading it is a crucial step.

This is the kind of look you are expecting, not as charred but close to it.

This makes a wholesome meal and can be had with a variety of vegetarian or non-vegetarian dishes. It is a staple of North India. They may just have it with a chilly, an onion, raitha or with an achaar/pickle (Dabba Food)