Butter Naan is a rich bread that goes well with most gravies. Everyone loves the soft and buttery texture of good butter naan. Traditionally Naan is cooked in a tandoor. It is one of the most demanding breads in Indian and Pakistani restaurants. This recipe of Naan tastes so well with curries that you can’t resist yourself.
Table of Contents
1. About the recipe
2. Ingredients
3. Step by Step method
4. Tips
1. About the recipe
Homemade butter naan is extremely simple, yet here are a few tips and suggestions for a perfect butter naan recipe; firstly, the key to a perfectly soft and chewy texture is kneading it properly. Once the dough is kneaded, it must be placed warmly for proper fermentation. We can make the naan dough with yeast or without yeast. Today, here I am sharing the recipe without yeast.
Let’s Start Cooking!
Serving Suggestions : 3
Preparation Time: 2 hour 10 minutes
Cooking Time: 5 to 7 minutes
2. Ingredients
For Naan Dough
- 500 gm plain flour
- 100 gm yoghurt
- 1 egg
- 1 cup milk
- 1 teaspoon baking powder
- Pinch of baking soda
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon refined oil
Additional Ingredients
- 2 tablespoons onion seeds (kalonji)
- 2 tablespoon butter
3. Step-by-Step Method
Add plain flour, salt, sugar, baking powder, and baking soda in a large mixing bowl. Mix all the dry ingredients very well. Now add beaten egg, yoghurt, and refined oil. Mix again with a spoon to evenly distribute everything in the flour.
Add milk gradually. First, mix and then begin to knead. Knead to a smooth and soft dough. Add some more milk and knead if the dough looks dry and hard. If it becomes sticky, then sprinkle some flour and knead again. You should get a soft, stretchy dough.
Flatten the dough. You can even spread some oil all over the dough. Place in the same bowl. Leave the dough for 2 hours. Make medium-sized balls from the dough.
Sprinkle some onion seeds (kalonji) on the rolled dough.
Roll to a 7 to 8 inches elongated circle.
Heat a heavy griddle, pan or tawa on medium flame. Place the naan bread ready on the hot pan or griddle. Keep the flame medium and cook the naan. Let one side cook, flip the pan, and place it directly on the stovetop flame. Roast the edges, too.
Turn over and roast the second side until you see some charred spots. Place it on a plate, and spread melted butter.
Serve the hot naan with your favourite curry or dal. It also pairs nicely with Chicken butter masala, Shahi paneer, and Dal makhani.
4. Tips
- You can easily replace onion seed ( kalonji) with finely chopped coriander leaves or white sesame seeds.
- Adding the yoghurt to the recipe will make the dough stretchy and pillowy. It also helps to get a soft texture in the butter naan.
- You can use ½ teaspoon of active yeast instead of baking powder and baking soda.
- In this recipe, I am using milk for kneading the dough; milk will give a nice texture to the naan.
