Butter Naan is the most popular Indian flat bread that is prepared with all purpose flour or refined flour (maida). This leavened flatbread is primarily baked in a tandoor (clay oven) or a tawa. People also prefer cooking the Naan partly on fire. It is savored with delight in restaurants across India along with curries or lentils.
Restaurants in India serve various kinds of Butter Naan varying on the basis of thickness, texture & flavors.
Some of the most common Indian flatbreads include Parantha, Poori, Bhatura, Roti & Kulcha.
Easy to make restaurant style Naan are soft & light Indian breads. One cooked, it is slathered with butter all over before being served.
Refer to the recipe for homemade Naan bread mentioned below to make Naan at home & flaunt your culinary skills at your family & guests. Pair it up with dal or curry for extravagant family lunch, dinner, house-parties or pot-lucks.
Happy Cooking!
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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- 300 Gram(s) Refined flour (maida)
- 2 Gram(s) Baking Powder
- 5 Gram(s) Sugar
- 50 ML Milk
- 1 Egg
- 2 Gram(s) Salt
- 10 ML Edible Oil
- 200 ML Water
- 50 Gram(s) Butter
Ingredients
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- Sieve the refined flour with salt & baking powder.
- Add sugar, milk, egg & water to the flour. Knead it well into medium soft dough.
- Apply a little oil on the top of dough & cover it with a wet kitchen towel & allow it to leaven for about 25-30 minutes.
- Divide the dough in medium-sized balls & apply oil.
- Take a dough ball, lightly sprinkle some flour over it. Use a rolling pin to roll it into a round shape with medium thickness.
- Stretch the naan from one side to give it a triangular shape. Repeat the process for other dough balls.
- Cook the naan in clay oven. Remove when turned golden brown.
- Apply butter when cooked. Serve hot with dal or curry.
Contact Chef: Payal Jethani
If you like this recipe, you may also try:
2). Roomali Roti
3). Stuffed Kulcha
