Butter Naan is leavened flat bread generally made in a tandoor. This popular Indian bread is liked all over the world. Naan can be made in different flavours such as Garlic Naan, Cheese Naan, Masala Naan and Stuffed Naan. A meal at an Indian restaurant is never complete without a Naan. It is best eaten with rich creamy curries. Try making naan with Dum Ka Paneer (cottage cheese in white creamy sauce) or Palak Paneer (cottage cheese in spinach sauce).
At home we can make naan without a tandoor also. I have given two methods-one by using a Skillet (tawa), another in an Oven.
Yield: 8 to 10
Prep time: 15 minutes
Total time: 2 hours 30 minutes
1 teaspoon Yeast
½ cup warm water
2 cups plain flour
½ teaspoon salt
½ teaspoon sugar
1/2 cup milk or as required
1 tablespoon oil
1 teaspoon oil to grease
- In a bowl combine water and yeast, and let it rest for 10 minutes or until frothy.
- In a large bowl shift the flour, sugar and salt, add the yeast mix and make soft dough by adding enough milk.
- Knead the dough well. Add oil and knead again.
- Smear with oil, cover and keep in a warm place to rise for about 2 hours.
- Once the dough has risen, knead again for 2 minutes and divide into 8 parts, and roll into balls.
- Roll each ball into an oblong shape (naan shape) of roughly 1 cm thickness. You can also roll it into an oval shape or round.
Making Naan on a Skillet
- Heat a skillet.
- Apply water on one side of the rolled naan, keeping the water side down place the naan on the skillet.
- The naan will start getting bubbles all over. When the naan start to dry, flip the skillet so that the naan gets roasted on this side also.
- Flip back the skillet and gently lift the naan with a tong.
- Brush some butter and serve.
Making Naan in an Oven
- Preheat the oven at the highest for 15 minutes.
- Place the naan on a baking tray and grill for 2 to 3 minutes or till light brown patches appear.
- Take out and apply little butter and serve hot.