Butter Naan Recipe | How to make Butter Naan without Yeast
Butter Naan, a most popular and delicious Indian Flat bread. Conventionally yeast is used to ferment the dough. But in this recipe, we are going to use curd, baking soda to ferment the dough. Learn here how to make this Butter Naan with step by step pictures and instructions.
Servings: 10 Naan
Calories: 235kcal
Equipment
- Mixing Bowl
- Sieve
- Tawa
Ingredients
- 2 Cups Maida (All Purpose Flour) 1 Cup - 250ml
- ½ Cup Warm Milk
- ½ Cup Curd (Plain Yogurt)
- ¼ teaspoon Salt
- 1 teaspoon Sugar
- ¼ teaspoon Baking Soda
- 1 tablespoon Butter
- 1 tablespoon Coriander Leaves
Instructions
- 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.
- Serve the soft and fluffy Butter Naan with Paneer Mutter Kurma or any other gravies of your choice!
Nutrition
Serving: 1piece | Calories: 235kcal | Carbohydrates: 50g | Protein: 9g | Fat: 8g