Found in Indian cuisine mostly, butter naan is a fluffy, pillowy flatbread. Your own kitchen will be able to produce restaurant-quality naan with this recipe. It complements rich curries including butter chicken, dal, or any other savory dish. The last addition of butter makes it even more delicious and appealing!
Ingredients for Naan’s dough:
- Two cups of all-purpose flour, or Maida
- One-fourth cup of whole-fat, ideally plain yogurt
- Two tablespoons sugar in total
- One teaspoon of dry active yeast
- Half a teaspoon of salt.
- Two tablespoons of either ghee or unsalted butter
- The Butter Naan calls for two to three teaspoons of melted butter for brushing.
- optional finely chopped cilantro
Use these directions to activate the yeast:
1. In a small dish set a mixture of yeast, sugar, and hot water altogether. Following a strong stir, let it sit for five to ten minutes until it foams. If it doesn’t froth, you should try fresh yeast; yours may have expired.
To ready the dough, toss the flour, baking powder, and salt in a large mixing bowl. Whirl completely.
Stir the yogurt, melted butter or ghee, and flour mixture with warm milk.
When the flour mixture is ready, the yeast mixture ought to be included to it. To produce a dough, mix everything.
2. Knee the dough for six to eight minutes until it is elastic and smooth. Should the dough prove too sticky, extra flour can be added; should it be too dry,
Once the dough is smooth, gently grease the basin, then drop the dough within. Cover with a moist towel or plastic wrap and leave in a warm area for one to two hours, or until it has doubled in volume.
3. Form the Naan.
- Turn the oven on to 475°F (245°C).
- Punch the dough then evenly split it into six to eight pieces.
- Roll each piece into a ball; then, using your hands or a rolling pin, flatten it to create an oval or tear-shaped form roughly 1/4 inch thick.
- Just gently flour the rolling surface to prevent sticking.
4. Cook the naan.
- Arrange the rolled naan on the heated tava and cook for one to two minutes, or until surface bubbles develop.
- Flip the naan and heat until golden and somewhat scorched, 1 to 2 minutes more.
- To guarantee even cooking, gently press down with a spatula or towel.
- Bake the naan until it rises up and turns golden brown, three to five minutes. The Naan should optionally be broiled for the last minute.
5. Brush the melted butter straight away over the cooked naan.
- On top, toss finely chopped cilantro for a reviving touch.
- Present butter naan hot alongside grilled meats, curries, or dal.
Guideline for the Perfect Butter Naan:
- Make use of hot components. A delicate, fluffy naan comes from the yeast being awakened by warm water and milk.
- The dough must rest. The velvety texture Naan is renowned for comes from letting the dough rise correctly.
- Heat an oven or griddle. Prepare your oven to a high temperature or tava (griddle) carefully so the naan puffs up and cooks quickly.
- Though thinner naans are fluffier and softer, you can make your naan thicker or thinner as you choose.
Conclusion:
Making butter Naan at home is quick and delicious. Rich melted butter will quickly make this fluffy, pillowy naan your preferred accompaniment to any curry or good meal. This naan will wow you and is ideal for family get-togethers or special parties.
FAQs:
What makes Butter Naan so soft and fluffy?
Butter Naan becomes soft and fluffy due to the use of yogurt and baking powder in the dough, along with the steam created during cooking in a hot tandoor.
Can I make Butter Naan without a tandoor?
Yes, you can make Butter Naan in a regular oven or on a stovetop using a cast-iron skillet or flat pan, achieving similar soft and fluffy results.
How can I store Butter Naan for later?
Store Butter Naan in an airtight container or wrap it in foil to keep it soft. You can reheat it in the oven or on a skillet.
