Butter Naan

Butter Naan is a soft and fluffy flatbread, originating from the Indian subcontinent, that’s traditionally cooked in a tandoor. This delicious bread is made from simple ingredients like flour, yeast, and milk, and is finished with a generous spread of butter, giving it a rich and savory flavor. It’s a versatile side that pairs wonderfully with a variety of dishes, especially curries and grilled meats, making it a beloved choice in Indian cuisine and beyond.

Butter Naan

Butter Naan is a delightful and versatile bread that brings a touch of indulgence to any meal. Its soft texture and buttery flavor make it a favorite among both children and adults alike.

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Prep Time 1 hour hr 20 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Main Course

Cuisine Indian

Servings 8

Ingredients

  

• 2 Cups All purpose Flour Plus extra for dusting
• 1 tsp Sugar
• 1/2 tsp Baking Powder
• 1/2 tsp Salt
• 1/2 Cup Warm Milk
• 1/2 Cup Yogurt
• 1 tbsp Oil
• 2 tsp Active Dry Yeast
• 4 tbsp Butter (melted, for brushing)
• Garlic or Herbs (for garnish)

Instructions

 

• Activate the Yeast: In a small bowl, dissolve the sugar in warm milk. Sprinkle the yeast over the milk and let it sit for about 10 minutes, or until frothy.
• Mix the Dry Ingredients: In a large mixing bowl, combine the flour, baking powder, and salt.
• Make the Dough: Add the activated yeast mixture, yogurt, and oil to theflour mixture. Mix to combine and knead into a soft, elastic dough. If thedough is too sticky, add a little extra flour; if too dry, add a bit more milk.
• First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let itrise in a warm place for about 1 hour, or until it doubles in size.
• Shape the Naan: Once risen, punch down the dough and divide it into 8equal parts. Roll each part into a ball and then flatten it into an oval shapeusing a rolling pin. Optionally, press some garlic or herbs onto the surfacefor extra flavor.
• Cook the Naan: Heat a cast iron skillet or griddle over medium heat.Once hot, place the naan onto the skillet and cook until bubbles form on thesurface, then flip and cook until the other side is golden brown. Brush eachnaan with melted butter as they come off the skillet.
• Repeat: Continue with the remaining dough balls, adjusting the heat as necessaryto prevent burning.

Notes

• Yeast Activation: Ensure the milk is warm (not hot) to activate the yeast without killing it.
• Dough Consistency: The dough should be soft and pliable. Adjust the flour or milk as needed to achieve the right texture.
• Cooking Temperature: Maintain a medium heat to cook the naan thoroughly without burning it. Each naan should take about 2-3 minutes to cook.
• Freshness: Naan is best enjoyed fresh off the skillet. If you need to store them, wrap them in foil and reheat before serving.

Keyword Butter Naan, Naan

Serving Suggestion for Butter Naan

Butter Naan is best served warm, making it the perfect accompaniment to dishes like butter chicken, dal makhani, or any rich, spicy curry. It can also be enjoyed with a side of raita or used to scoop up mixed vegetable dishes.

Butter Naan is a delightful and versatile bread that brings a touch of indulgence to any meal. Its soft texture and buttery flavor make it a favorite among both children and adults alike. While it might seem daunting to make at home, this recipe simplifies the process, allowing you to bring a piece of traditional Indian cuisine into your kitchen. Enjoy the process of making and sharing this delicious bread, and watch as it becomes a requested staple at your dining table.