Butter Naan is a popular Indian flatbread known for its soft, fluffy texture and rich buttery flavor. Traditionally cooked in a tandoor (clay oven), this naan can also be made easily at home on a stovetop or oven, delivering a restaurant-style experience with minimal effort.
Butter Naan Recipe
Prep Time: 20 minutes (plus 1-2 hours resting time)
Cook Time: 15 minutes
Total Time: 1 hour 35 minutes
Servings: 8 naans
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Ingredients
For the Naan Dough:
- 2 cups all-purpose flour (maida)
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup plain yogurt (curd)
- 2 tablespoons oil (vegetable or olive oil)
- 1/2 cup warm water (adjust as needed)
For Cooking and Garnishing:
- 4 tablespoons melted butter (for brushing)
- Fresh coriander leaves, finely chopped (optional for garnish)
Step-by-Step Instructions
Step 1: Prepare the Dough
- Mix Dry Ingredients:
In a large mixing bowl, combine 2 cups of all-purpose flour, 1 teaspoon sugar, 1 teaspoon salt, 1/2 teaspoon baking powder, and 1/4 teaspoon baking soda. Mix well to evenly distribute the leavening agents. - Add Wet Ingredients:
Add 1/2 cup plain yogurt and 2 tablespoons of oil to the dry ingredients. Mix everything together until the mixture resembles coarse crumbs. - Knead the Dough:
Gradually add warm water, a little at a time, while kneading the mixture into a soft, pliable dough. The dough should be slightly sticky but manageable. Knead for about 5-7 minutes to develop gluten, which helps in achieving a soft texture. - Rest the Dough:
Cover the dough with a damp cloth and let it rest in a warm place for 1-2 hours. This resting time allows the dough to rise and become airy, contributing to the naan’s fluffy texture.
Step 2: Shaping the Naan
- Divide the Dough:
Once the dough has rested and doubled in size, punch it down to release the air. Divide the dough into 8 equal portions and roll each portion into a ball. Keep the dough balls covered with a damp cloth to prevent them from drying out. - Roll Out the Naan:
Dust your work surface lightly with flour. Take one dough ball and roll it out using a rolling pin into an oval or teardrop shape, about 1/4 inch thick. The uneven shape adds to the traditional look of the naan.
Step 3: Cook the Naan
Stovetop Method:
- Heat the Pan:
Heat a thick-bottomed skillet or tawa over medium-high heat until hot. Ensure the pan is properly heated for even cooking. - Cook the Naan:
Place the rolled-out naan onto the hot skillet. Cook for about 1-2 minutes until you see bubbles forming on the surface. Flip the naan using tongs and cook the other side until golden brown spots appear. - Apply Butter:
Brush the cooked naan with melted butter immediately after removing it from the skillet. For added flavor, sprinkle some chopped fresh coriander leaves over the buttered naan.
Oven Method:
- Preheat the Oven:
Preheat your oven to 500°F (260°C) with a baking stone or heavy baking sheet inside to mimic the high heat of a tandoor. - Bake the Naan:
Place the rolled naan on the hot baking stone and bake for 4-5 minutes or until it puffs up and gets golden brown spots. - Broil for Authentic Char:
If you want the authentic charred look, broil the naan for an additional 1-2 minutes, keeping a close eye to avoid burning.
Step 4: Garnish and Serve
- Brush with Butter:
Generously brush the hot naan with melted butter for a rich flavor. - Serve Hot:
Serve your butter naan hot with your favorite curry, dal, or any Indian dish. Naan tastes best when served fresh, straight from the pan.
Expert Tips for Perfect Butter Naan
- Use Fresh Ingredients: Always use fresh yogurt and good quality flour for the best results. Avoid old or expired baking powder and baking soda to ensure proper rising.
- Don’t Skip the Resting Time: Allowing the dough to rest is crucial for soft and fluffy naan. Resting helps the dough relax and develop its texture.
- Adjust Water Gradually: Add water slowly while kneading to ensure the dough does not become too sticky or too dry.
- Heat the Pan Properly: A well-heated skillet or tawa ensures even cooking and helps the naan to puff up beautifully.
Frequently Asked Questions (FAQs)
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour, but the texture will be denser. You can mix half whole wheat and half all-purpose flour for a healthier yet soft naan.
2. Can I make the dough ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours. Allow the dough to come to room temperature before rolling.
3. How do I store leftover naan?
Wrap leftover naan in foil and store it at room temperature for up to 2 days. Reheat on a skillet or in the oven before serving.
Serving Suggestions for Butter Naan
- Paneer Tikka Masala: Soft butter naan pairs excellently with creamy and spicy paneer tikka masala.
- Dal Makhani: The buttery, smoky flavor of dal makhani complements the rich naan perfectly.
- Masala baingan: The famous maharastrian dish.
- Vegetable Kurma: For a vegetarian delight, serve butter naan with a rich vegetable kurma.
If you have any questions not covered in this post and if you need help, leave a comment or mail us at blog@ramshiromanicaterers.in and we’ll help as soon as we can.
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