Butter Naan is a soft, pillowy Indian flatbread that is often served with rich curries and gravies. Its delectable texture and buttery flavor make it a popular choice in Indian restaurants and homes alike. If you’re craving that perfect naan, here’s an easy-to-follow recipe to recreate it in your kitchen!
Ingredients:
- For the Dough:
- 2 cups all-purpose flour (maida)
- 1/2 teaspoon baking powder
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 tablespoons plain yogurt (dahi)
- 2 tablespoons oil or melted butter
- 1/2 cup warm milk
- 1/4 cup warm water
- 1 teaspoon active dry yeast (optional, for extra fluffiness)
- For Butter Naan:
- 3 tablespoons butter (melted)
- Chopped fresh coriander (optional, for garnish)
Instructions:
1. Prepare the Dough:
- In a bowl, combine the flour, baking powder, sugar, and salt. Mix them well.
- If using yeast for a softer naan, dissolve it in warm water with a pinch of sugar. Let it sit for 5-10 minutes until it becomes frothy.
- Add the yogurt and oil (or melted butter) to the flour mixture.
- Gradually add the warm milk and water (with or without yeast) to form a soft dough. You may need to adjust the amount of liquid depending on the consistency of the dough.
- Knead the dough for about 5-7 minutes until it becomes smooth and elastic.
- Cover the dough with a damp cloth and let it rest for 1-2 hours, or until it doubles in size.
2. Shape the Naan:
- Once the dough has risen, punch it down and divide it into small balls (about the size of a golf ball).
- Roll each dough ball into a soft, round or oval shape. Use a rolling pin to roll out the dough to about 1/4 inch thickness. If you like a little extra flavor, you can add some finely chopped garlic or coriander leaves to the dough before rolling.
- Optionally, sprinkle a little flour on the surface to prevent the dough from sticking while rolling.
3. Cook the Naan:
- Heat a tawa (griddle) or a cast-iron skillet on medium-high heat.
- Once the tawa is hot, place the rolled-out naan onto it. You will notice bubbles starting to form on the surface.
- When the underside is golden brown and crisp (about 1-2 minutes), flip the naan and cook the other side.
- You can also use a damp cloth to press down on the naan to help it puff up.
4. Add Butter:
- Once the naan is cooked, brush the hot naan generously with melted butter while it’s still on the tawa. This adds that irresistible rich flavor.
- Optionally, sprinkle some chopped fresh coriander on top for garnish.
5. Serve:
- Serve the butter naan hot with your favorite curries, dal (lentils), or kebabs.
Tips:
- For Extra Softness: The yogurt and milk in the dough help make the naan soft, but if you want an even softer texture, you can try adding a little bit of milk powder to the dough.
- No Tandoor? No Problem! If you don’t have a tandoor (traditional clay oven), you can easily make butter naan in a regular kitchen tawa, or even bake it in a preheated oven at 200°C (392°F) for about 5-7 minutes.
- Flavor Variations: You can add minced garlic, sesame seeds, or nigella seeds (kalonji) to the dough for different flavors.
Conclusion:
With this simple Butter Naan recipe, you can enjoy restaurant-style naan at home! Its fluffy texture and rich buttery flavor are sure to elevate any meal. Try it alongside your favorite curry, and you’ll have a perfect, comforting Indian dinner in no time.
Happy Cooking!
