Butter Naan is one of the popular Indian Flat bread in Northern India. Most of the Indian Restaurants serve Butter Naan with the gravies we chose to place an order. Naan with Paneer Matar Kurma is always a special combination. Today I have tried both the dishes and they turned out ultimately delicious. This version of Naan which I have given is without Yeast and I have used our normal tawa to cook the Naan and I bet, it tastes the same as the restaurants used to do naan with tandoori or oven and also it so soft and fluffy.

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How is Naan made conventionally?

Naan is a leavened bread made from maida. Naan is usually cooked quickly in a hot tandoor, a cylindrical clay and brick oven with a dome-shaped top. This type of Oven has open flame with high temperature often in the range of 260 degree Celsius. Typically, the dough is stuffed towards the wall of the oven, where it sticks. There, the bread bakes until it puffs up and chars slightly in spots, and then is removed from the oven with a stake. We can use our conventional oven at home to make these naan or we can use regular tawa.

Like Butter Naan, there are many varieties of vegetarian Naan we can make. Garlic Naan, Cashew Naan, Aloo Naan, Paneer Naan, Pudina Naan are some of the delicious Naan varieties.

Tips for making Butter Naan:

Naan is usually made of Maida, if you are health conscious, you can use half maida and half wheat flour. But the naan will not be as soft as we make it with maida.
Milk, yogurt, baking soda and baking powder are helping the dough to rise up without using yeast.
Dough needs more glutten, then the naan will be soft and moist.
Instead of rolling the naan we can be hand stretched. Then the naan would be less dense than rolling it.
Tawa should be absolutely hot then only the naan gets cooked nicely.

You may want to try:

Recipe Card for Butter Naan:

Instructions with Step by Step Pictures:

Take maida in a bowl and add baking soda and sieve it twice to make sure the baking soda is mixed well with the flour. Make a wide hole in the middle of the flour and add salt, sugar, warm milk and yoghurt.

Mix all the ingredients to make a soft dough. Cover it with a damp cloth and set it aside for 4 hours. After 4 hours, dust the surface with flour and take a big lemon sized ball of naan dough and dust it with flour and roll it like a chapati

Sprinkle some chopped coriander leaves on top the rolled naan. Then take a bowl of water, wet your fingers and gently pat the rolled naan all over the side where we have sprinkled the coriander leaves.

Heat a tawa, make sure to keep the flame high. When the tawa is hot enough, gently place the wet side of the naan down in the tawa. Cover the tawa with a lid and leave it for 30 seconds. When you open , you could see bubbles rising up and we can now flip it off the other side and cook for another 30 seconds. We can remove the naan and drizzle butter on both the sides of naan. Repeat the step for the rest of the dough