Butter Naan

Posted on Mar 9th, 2014

by Sowmya Venkatachalam

Categories:

My first attempt of Butter Naan! Naan are always my favourite whenever I go to restaurants. Naan with Paneer Mutter 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.

Butter Naan

Preparation Time	4 hours
Cooking Time	30 mins
Yield	10 Naan

Butter Naan

Ingredients:

Maida (All Purpose flour)	2 Cups*
Warm Milk	1/2 Cup
Yoghurt	1/2 Cup
Salt	1/4 teaspoon
Sugar	1 teaspoon
Baking Soda (Bi Carbonate of Soda)	1/4 teaspoon
Butter	1 tablespoon
Chopped Coriander Leaves	1 tablespoon

* 1 Cup Capacity = 250ml

Butter Naan

Method:

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