Butter Naan is a leavened Indian bread prepared with all purpose flour (Maida). Butter naan is very popular in Indian restaurants. It can be made without yeast and oven at home. You can prepare this soft and easy naan on stove top or tawa. If you are getting bored with roti and parathas, you can prepare this. If you want a healthy butter naan, you can use whole wheat flour instead of maida. After all you are making a homemade butter naan.
Traditional naans are cooked in clay ovens called Tandoors. You can cook these naans in modern ovens too. Most Indians don’t have any oven in their kitchens so I am sharing a butter naan recipe using iron tawa. It can be made without any efforts and easily. Generally the naan requires the addition of yeast in the flour which is not generally available in Indian kitchen. So I am using baking powder and baking soda. Believe me it works great.
Every North Indian curries goes well with butter naan. You can serve this with any curry dish like kadai paneer, panner pasanda, dal makhani or chole. At the time of serving spread butter on the top of naan.
Course: Main course
Cuisine: North Indian
Prep Time: 2 hours
Cook Time: 30 minutes
Servings: 4
2 tbsp. curd
¼ tsp. baking soda
1 tsp. baking powder
¾ tsp. salt
½ tsp. sugar
2 tbsp. oil
water, for kneading
butter for spreading
Put little amounts of water at a time in the mixture and knead to a smooth and soft dough. You don't need to knead it more. Grease the dough with oil, cover and keep aside for at least 2 hours in warm place to ferment.
The dough will rise and more than double in size. Punch the dough to release the air. Make medium size balls from the dough.
Heat an iron tawa on medium flame. Dust and roll the dough ball to triangle or oval shape using a rolling pin. You can give the shape as you prefer and make sure do not make too thin nor thick.
Now sprinkle some kalonji or nigella seeds on top and roll a little to stick the seeds to the naan.
Flip naan to other side and apply some water. Place this on hot tawa with seeds side up and water coated side on tawa. The naan will stick to the tawa because of water applied.
When the base is browned and cooked completely, turn the tawa upside down over the high flame. Cook naan till golden brown spots appear.
Remove using a tong.
Apply butter generously on the Naan. Serve can serve immediately with your favourite curry.
Naan Garlic Naan
Traditional naans are cooked in clay ovens called Tandoors. You can cook these naans in modern ovens too. Most Indians don’t have any oven in their kitchens so I am sharing a butter naan recipe using iron tawa. It can be made without any efforts and easily. Generally the naan requires the addition of yeast in the flour which is not generally available in Indian kitchen. So I am using baking powder and baking soda. Believe me it works great.
Every North Indian curries goes well with butter naan. You can serve this with any curry dish like kadai paneer, panner pasanda, dal makhani or chole. At the time of serving spread butter on the top of naan.
Course: Main course
Cuisine: North Indian
Prep Time: 2 hours
Cook Time: 30 minutes
Servings: 4
Ingredients:
2 cup maida (all purpose flour)2 tbsp. curd
¼ tsp. baking soda
1 tsp. baking powder
¾ tsp. salt
½ tsp. sugar
2 tbsp. oil
water, for kneading
butter for spreading
Instructions:
Sift maida in a mixing bowl. Add baking soda, baking powder, salt and sugar in a bowl. Mix well. Add curd and oil.Put little amounts of water at a time in the mixture and knead to a smooth and soft dough. You don't need to knead it more. Grease the dough with oil, cover and keep aside for at least 2 hours in warm place to ferment.
The dough will rise and more than double in size. Punch the dough to release the air. Make medium size balls from the dough.
Heat an iron tawa on medium flame. Dust and roll the dough ball to triangle or oval shape using a rolling pin. You can give the shape as you prefer and make sure do not make too thin nor thick.
Now sprinkle some kalonji or nigella seeds on top and roll a little to stick the seeds to the naan.
Flip naan to other side and apply some water. Place this on hot tawa with seeds side up and water coated side on tawa. The naan will stick to the tawa because of water applied.
When the base is browned and cooked completely, turn the tawa upside down over the high flame. Cook naan till golden brown spots appear.
Remove using a tong.
Apply butter generously on the Naan. Serve can serve immediately with your favourite curry.
Tips:
- Basically naan is made with all purpose flour or maida but you can make with whole wheat flour or a combination of both types of flour.
- Once it cools down, it becomes chewy and hard so serve this warm.
- Tawa should be very hot before you keep the naan on it.
- Use Iron tawa to make naan because naan will not stick to non stick tawa and will fell down on flame.
Naan Garlic Naan
Comments
Post a Comment