Butter Naan (बटर नान) is easy to make light and soft indian bread which always make a good pair with rich north indian curries. Normally this is made in tandoor, but can also be made on stove top / gas burner.
Since normally I have seen people making it in tandoor, I desired to buy a tandoor, but then getting tandoor in house is a big deal especially if you live outside India. However, I did not let it deter my desire for Naan, and tried on tawa and gradually learnt to do it well. My recipe here shares the same tricks that I have learnt experimenting myself.
Though the recipe is for butter naan, but once you can make this, you can do other variants like coriander garlic naan, or stuffed naan.
Preparation time: 15 minutes
Resting time: 45-60 minutes (for dough)
Cooking time: 15 minutes
Serving: 10 Naan
- All purpose flour / Maida – 1.5 cup
- Whole wheat flour/Atta – 1/2 cup
- Sugar – 1 teaspoon
- – 1/2 teaspoon
- Warm water – 2/3 cup or as require
- Yogurt – 2 tablespoon
- Baking powder – 1/3 teaspoon
- Salt – 1/3 teaspoon or as per your taste
- Oil – 1/2 tablespoon
- Kalonji / Nigella seeds – 1 tablespoon
- Unsalted butter – As required for brushing on the naan
First of all, take 2/3 cup of warm water and add yeast and sugar to it. Mix it with spoon and keep it aside for 10 minutes so that yeast rises.
Now sift together all purpose flour, whole wheat flour and baking powder. Add salt and yogurt to it and knead this to a soft dough with the help of that risen yeast water.
Now take Oil in your hand and again knead the dough so that its smooth. Transfer this dough into a oil greased bowl and cover the bowl with cling film. keep the bowl aside for 45-60 minutes. After 45 minutes it would be almost double in size.
Now take out the dough and knead again for 45 seconds so that extra air releases. Divide this dough into 10 equal parts.
Keep tawa on medium-high heat and sprinkle some flour onto the worktop / rolling board and also dust the dough balls with some flour. Roll the ball into a circle of 4-5 inch diameter with medium thickness. (Its not necessary that the circle will come in true circle shape owing to stretchy nature of dough. Naan are known to be not in circle.) Sprinkle some kalonji and again roll it so that the seeds get sticked to the surface, now flip the Naan and pat it with little drops of water all over this side. We do this step so that Naan bubbles properly and gets a evenly brown base.
Place the Naan with seeded side up on the heated tawa. When you see Naan getting bubbled on top side, turn your tawa to face the flame and move it in slow circular motion so that you get brown spots evenly on the Naan.
Now with the help of tongs / Steel spatula scrap the naan off from tawa. If you like little more brown Naan then cook it on direct fire for a minute regularly flipping the sides.
Place the hot naan in a casserole and spread some butter on top. Make rest of the Naan similarly.
- Add water gradually depending upon how much it’s required. Remember dough should neither be too sticky nor too tight.
- You can make these Naan in advance as well and keep it for 3-4 hours. Just Reheat for few seconds before serving as they tastes best when served hot.
- If you don’t have yeast at home, you can skip adding it. Just increase the quantity of yogurt and baking powder and let the dough rest for couple of additional hours in a warm place, such as near your gas hob.
- Yeast should always be dissolved in warm water only. It will not rise properly if mixed with either hot or cold water.