Butter Naan (indian Bread)

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Butter Naan (indian Bread)
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Butter Naan (indian Bread)

Recipe by Mudita BhageriaCourse: Main, indian breadCuisine: IndianDifficulty: Easy
Servings

12

servings
Prep time

2

hours 

10

minutes
Cooking time

15

minutes

Naan, flatbread and a  must eat at an Indian restaurant is traditionally baked inside blazing-hot clay ovens (Tandoor). I am presenting a homemade version that  is actually quite easy to make on a hot skillet and stove top and is fluffy, crispy outside/ soft inside and very tasty.

Ingredients

  • 3 cups +1/2 cups All purpose flour

  • Packet (8 gm)/ 2 ¼ tsp dry yeast

  • 3/4 cup water lukewarm

  • 1/2 cup plain yogurt (dahi) room temperature

  • 1 teaspoon sugar

  • 1 teaspoon salt (or to taste)

  • 3 tablespoon melted butter and more for naan on top

  • 4 tablespoons kalonji (optional)

Directions

  • In a bowl, mix lukewarm water and sugar. Sprinkle the yeast on top.Keep aside and let it rise for about 10 minutes till it is bubbly.
  • Mix 3 cups of flour, salt, plain yogurt and melted butter in a big wide bowl.
  • Add the yeast mixture. Mix and knead well to form a soft dough. Add water as required.
  • Keep adding more flour if you find the dough too sticky or add additional water if the dough is hard.
  • Knead for about 8-10 minutes till it is soft and non sticky
  • Put the dough in an oiled bowl and cover with a wet towel or cling wrap and place in a warm place.
  • Let the dough rise till it is double in volume (About two hours).
  • Once the dough has doubled, remove the towel/ cling and punch the dough down.
  • Divide the dough into ten equal pieces.
  • Take each piece and form a ball. Flatten and roll into round flat bread shape (About 5 mm thick)
  • Sprinkle a bit of the kalonji on top of each naan and roll it in the dough.
  • Place the naan on a hot tawa/griddle. When they start to bubble, and the edges turn slightly brown, flip it and cook on the other side.
  • Roast both sides on a flame (alternately, you can put it in toaster till it is slightly crispy)
  • Spread butter on the top and serve hot with Matar (Dry peas) curry or Chole (Chickpeas/ Garbanzo beans curry)or any curry.

Notes

  • you can store it for about 1 week in the fridge. Whenever you need, roast it in the toaster and
  • serve. Need more recipes check out my cookbook link https://amzn.to/3PAH9s1.On amazon.