Degchi
Tawa
Also written: tava, griddle, flat pan
- Urduتوا
- Hindiतवा
A tawa is a flat or slightly dished griddle, usually iron, steel or cast iron, with a long handle. It is the everyday pan for flatbreads, and it sits on the stove for most of a roti-making session.
Heat is the point. For Tandoori Roti we heat the tawa over a high flame, slap the dampened roti on wet side down so it sticks, cook until bubbles appear, then flip the tawa over open flame so the bread puffs and chars in spots. Aloo Paratha is gentler: a hot griddle, ghee, and about two minutes a side, pressing lightly, until golden and crisp. Lacha Paratha and tandoori naan also lean on it.
A tawa has other jobs. Placed under a pot of biryani on low heat, it spreads the flame and stops the bottom layer scorching, which is how our dum biryani is set up. Dosa batter is spread on a hot tawa as well.
Without one, use a flat cast-iron skillet or a heavy frying pan with no high sides, so you can slide a spatula under the bread easily.
Recipes that use it
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