Is it everyone’s favourite?
I have to confess before I start writing this recipe for making butter naan that my dad does not like naan! Yes, the secret it out. He just doesn’t like them. I believe he is the only person I know who doesn’t like them. Well each to their own, I guess.
Leaving the issue of my dad-not-liking-naan aside, I assume you like naan too since you are reading the recipe for making butter naans. And I promise you that this recipes makes naan as good as any restaurant even if you don’t have a charcoal oven. It really is a very simple recipe and I encourage you to give it a try. There is another way that I make naan but that’s for next time. Until then, happy naan making!
- 200 gram white bread flour (strong) I really recommend using flour used for making bread as the naans are just better quality with strong white bread flour. But if you can't find it, use the all-purpose flour in US, plain flour in UK or maida in India
- 1 tsp fast-action yeast
- 1 tsp salt
- 3 tbsp natural yogurt
- 100 ml warm water
- 1 tbsp ghee melted
- 1-2 tbsp butter to slather on the naans room temperature
- 1/2 tsp sugar
- 1 tsp onion seeds kalonji to garnish (optional)
- Put the yeast and sugar in about 1-2 tbsp of water and set it aside until it foams up
- Mix together the flour, water, yeast, ghee and salt so that it forms a sticky mixture.
- Brush the work surface with flour and knead the dough for about 5-6 minutes until smooth.
- Grease a large bowl with ghee and put in the dough. Cover it with a kitchen towel and store it in a closed space like a cupboard for about two hours.
- Once it's roughly double in size, take it out for making naan.
- Divide up the dough in five or six balls
- Heat the skillet to medium high heat. While making the naans, alternate the temperature between high and medium high to make sure that the naans don't burn
- Roll out the dough balls (about 3-4 inches) on the work surface sprinkled with flour. Just before putting the naan on the skillet, you can pull it out with hands to give it the oblong shape.
- Place the naan on the skillet, turn it over once the bubbles form. Turn it over again when the bubbles form on the other side. You can turn it once or twice more but don't turn it too much.
- Brush one side with butter and sprinkle the onion seeds.
Shahi Paneer Served With Butter Naan