Butter naan recipe

TAWA BUTTER NAAN

Naan is a leavened, oven-baked flatbread found in the cuisines mainly of Western Asia, South Asia, Indonesia, Myanmar and the Caribbean. 

Naan is a leavened bread made from maida, an Indian white flour that is very delicate and powdery, similar to pastry flour. It is eaten most often with curry, used instead of a spoon to sop up all of the sauce and to pick up vegetables (and meat).

INGREDIENTS [ 9 ]

• 1 cup of lukewarm water.
• 1 1/2 tsp of dry yeast.
• 2 cups of maida/all purpose flour.
• 1 cup of wheat flour
• Salt.
• 1 tsp sugar.
• Curd 2 tbsp.
• Ghee or butter or oil to brush.
• Black sesame seeds.
• Coriander leaves for garnishing.

METHOD [DRY ACTIVE YEAST RECIPE ]

Mix the yeast and sugar in luke warm water and keep aside for 10 mins till it becomes frothy.

Add the yeast water, salt and curd to the flours and knead it to form a very soft dough.

Cover the bowl  and keep it for minimum  1 hour till the dough  doubles.

Knead the dough a little more by punching it and make equal portions.

Roll out each portion to oval shape.

While rolling sprinkle  few sesame seeds on top of it.

Heat a pan. [avoid non stick pans ]

Transfer the naan by applying little water on the side which you will place on the tawa.

Allow it to bubble up well from all sides .it may take 1 min on medium flame.

Tip – cover while cooking .

Carefully flip the pan over the flame and cook sides till it lightly browns.

OR With the help of a tong, remove the naan from pan, flip and transfer directly to the gas.

Brush butter or ghee on both sides.

Sprinkle finely chopped coriander leaves.

Serve hot with any gravy .

Else cover with cloth till you serve

FOR GARLIC NAAN – Add 2 tsp grated garlic to the flour and mix well .

Naan in Oven

1. Cook the naan in oven – pre-heat oven to 200*C . Arrange rolled naan on a baking tray and then bake for 5 minutes or until golden brown. Remove naan from oven and apply the butter. If you want, you can then place the naan in the oven under broiler to get them charred.

NOTE

1. Instead of yeast  add 3/4 tsp of baking powder + 1/4 tsp of cooking  soda OR you can just use curd. Texture will be different.
2. You can also sprinkle finely chopped garlic, onion seeds (kalonji ) etc while rolling.
3. You can ferment the dough for more time. Even overnight in the fridge.
4. Other than coriander leaves you can use any herbs of your choice for garnish.

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