Almost everyone loves the soft, slightly crisp, and butter-laden naan served in restaurants. However, many believe that delicious naan can only be made in a tandoor or an oven. The good news is that by using the right technique, you can prepare restaurant-style naan at home using just a regular *tawa* (griddle) and a gas stove.

The best part about homemade naan is that you can customize it with flavors like butter, garlic, coriander, or sesame seeds. Plus, you have full control over the quality and quantity of the ingredients. This recipe is perfect for those who do not have access to a tandoor or oven.

If you want to serve something special alongside dishes like Paneer, Chole, or Dal Makhani, do give this naan recipe a try. By using the right dough, allowing for proper resting time, and following a simple cooking trick on the *tawa*, you can make incredibly soft and fluffy naan. Let’s look at the easy, step-by-step method.

**Ingredients for making Naan**

2 cups all-purpose flour (maida)

1/2 cup yogurt (curd)

1 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon baking powder

A pinch of baking soda

2 teaspoons oil

Warm water as needed

For topping: Butter, finely chopped fresh coriander, and optionally, chopped garlic

**Preparing the soft dough**

In a large bowl, mix the all-purpose flour, salt, sugar, baking powder, and baking soda.

Add the yogurt and oil, and mix well.

Gradually add warm water and knead into a soft dough.

Apply a little oil over the dough and cover it.

Let it rest for about 1 to 2 hours so the dough rises slightly, ensuring the naan turns out extra soft.

**Easy trick to make tandoor-style naan on a tawa**

Take a portion of the dough and roll it out into a slightly oval shape. You can press some coriander or garlic onto the surface if desired.

Lightly apply water to one side of the rolled-out naan.

Place the naan on a hot iron *tawa* with the water-coated side facing down so it sticks to the surface. Once bubbles start appearing on the surface, carefully flip the tawa over so the naan faces the direct flame.

This gives the naan a golden, tandoori-style crust and a light char.

Note that this method is not suitable for non-stick tawas, as the naan will not adhere properly.

Apply butter and serve hot.

After the naan is cooked, remove it from the tawa and immediately brush it with butter.

You can garnish it with some fresh coriander or garlic.

Serve it with Dal Makhani, Shahi Paneer, Chole, Mix Veg, or any gravy-based vegetable dish.

Special tips for making soft and fluffy naan:

Do not knead the dough until it is too stiff.

It is best to use fresh yogurt at room temperature.

Allow the dough to rest, covered, for a sufficient amount of time.

Using an iron tawa helps the naan stick better.

Apply butter to the naan as soon as it is ready to keep it soft for longer.

If you wish to make garlic naan, press finely chopped garlic and coriander onto the dough before rolling it out.

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