Prep 3 hrs
Cook 5 mins
Butter Naan is the bread we find in all Indian Restaurants. This recipe is to make it without tandoor. Recipe source is JayPuri.blogspot.com
- 4 cups all-purpose flour (Maida)
- 1 1⁄2 teaspoons baking powder
- 1⁄2 tablespoon sugar
- 1 teaspoon salt
- 1 cup milk
- 1 large egg (You can skip this, if you don't eat eggs)
- 2 1⁄2 tablespoons yogurt
- 2 tablespoons oil
- 2 tablespoons butter
- lukewarm water, to knead the dough
- 1. Take a bowl; add all ingredients except oil and butter.
- 2. Use lukewarm water to knead and make soft dough.
- 3. Apply 1 Tbsp of oil on dough. Cover it with wet towel and keep it in warm place for two hours.
- 4. Divide the dough in eight equal size balls. Apply remaining oil to these dough balls.
- 5. Press the dough from sides to expand the dough. Leave the dough a little thicker in center.
- 6. Roll the dough with help of rolling pin. Use some dry flour if your dough is sticking.
- 7. Take the dough in your hand. Pat to stretch the dough and give it round shape. (just like pizza dough).
- 8. Preheat oven at 450 F in Broil mode.
- 9. Take a non stick Baking tray. Put it on first rack of oven and heat it up for 3 minutes.
- 10. Take the tray out (when it is hot) place the dough and pull it from one side to give it triangle shape.
- 11. You can apply few drops of water on top of naan dough. (Optional).
- 12. Place the tray on first rack of oven. Cook for 2 - 3 minutes.
- 13. Flip them and cook the bottom side for 1 minute.
- 14. With Help of knife, check to make sure the naan is fully cooked. If not, then put it back for 30 – 60 seconds.
- 15. Take your naan out, apply some butter.
- Serve hot with any main course dish.
- Note: Cook Naan on upper rack of oven for 3-4 minutes (Total). They will turn out really soft. Naan will get harder if you cook them for longer.
Much to my surprise this was really good and had a nice chewy texture. It was my first time making Naan, so I wasn't sure how it would turn out.
I cooked my naan on a heated cast iron skillet on my gas stove-top and it was perfect (retained heat well and did not stick). Instead of butter I used ghee (clarified butter) and I turned this into 'garlic naan' by adding 4 minced cloves of garlic to 2 tbsp of ghee and brushed it on one side of the dough before i threw it on the hot skillet. Just make sure to let your dough rise the full 2hrs and keep a watchful eye as it cooks, or you may burn it! So delicious - went well with the butter chicken and coconut basmati rice I made for dinner this weekend. Thanks for posting such a great (and authentic) recipe :)
Delicious! I cooked half my batch straight on the oven grids and they turned out wonderful as well. Make sure to let your dough rest as it makes it so much easier to work with!