Butter naan is a Bread with an amazing mix of textures… from crisp exterior to fluffy inside.This is a yeast-free naan prepared without tandoor. It’s dough needs fermentation for 3-4 hours. So when ever to want to make these naans, plan in advance.You can add crushed garlic or chopped coriander or kalonji or kasuri methi… or just keep it plain. The Beauty of the naan is in “its texture”. Butter naan can take your menu to another level. You make a simple dal and rice along with butter naan.
Give it some time. Yes the naan dough should get enough rest; tired dough won’t make you good naans.
Mind the thickness of the naan. Keep it ¼ inch thick. If it’s too thin, it will get close to thin crust pizza which is not on the menu.
To get the charred result, those brown spots, cook partly on the gas flame as mentioned in the recipe.
When you put the naan on the pan make sure the pan is hot and once you see the bubbles appearing turn it and cook from the other side.
To get the tear drop shape of naan, after you have rolled it, pull one side of the naan and make the tear drop.
1. In a large bowl take 2 cups of maida
2. Add 1/2 tsp salt
3. Add 1 tsp powdered sugar and mix everything well
4. Make a well in the center and add 1/4 cup curd (that is half of the total quantity, the other half will be added later)
5. To this add 1/2 tsp baking soda
6. The curd and baking soda mixture should get bubbly
7. Add 2 tbsp oil
8. Add remaining 1/4 cup curd and mix everything
9. Make a soft dough using warm water
10. Cover the bowl with a cling film and leave it for 3-4 hours until it doubles
11. The dough will double in size. Punch it and knead for a minute
12. Now divide the dough into 4 equal portions. Make balls of the dough portions. Add some kasuri methi and kalaunji. And roll the naan approx 1/4 inch thick
13. On the other side of the naan apply water
14. To cook the naan put the side with water on the hot pan
15. Once the bubbles appear, flip the pan to cook the naan. If you find it difficult to do so you can remove the naan from the pan and cook it on the direct gas flame
16. You will get the perfect texture
17. Apply some butter and serve
PREP TIME 15 minutes + 3-4 hours
COOK TIME 15-20 minutes
TOTAL TIME 4 hours + 30 minutes
• 2 cups or 250gms maida (all purpose flour)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp powdered sugar
• 1/2 cup or 120gms plain curd
• 2 tbsp oil
• warm water as required
• butter for brushing
• 1 tsp kalaunji (optional)
• 2 tsp kasuri methi (optional)
1. In a large bowl take 2 cups of maida.
2. Add 1/2 tsp salt.
3. Add 1 tsp powdered sugar and mix everything well.
4. Make a well in the centre and add 1/4 cup curd i.e. half of the curd.
5. To this add 1/2 tsp baking soda/eno.
6. The curd and eno mixture should get bubbly.
7. Add 2 tbsp oil.
8. Add remaining 1/4 cup curd and mix everything.
9. Make a soft dough using warm water
10. Cover the bowl with a cling rap and leave it for 3-4 hours till it doubles.
11. Once it doubles, punch it.
12. Now divide the dough into portions. Make balls of the dough portions. Add some kasuri methi and kalaunji. And roll the naan approx 1/4 inch thick.
13. On the other side apply water on the naan.
14. To cook the naan put the side with water on the hot pan.
15. Once the bubbles appear, flip the pan to cook the naan. If you find it difficult to do so you can remove the naan from the pan and cook it on the direct gas flame.
16. You will get the perfect texture.
17. Apply some butter and serve.
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