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Butter Naan Recipe

Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Cuisine Pakistani
Calories 303 kcal

Ingredients
  

  • 2 cups All-purpose Flour
  • ½ tbsp Yogurt
  • 6-8 tbsp Lukewarm Milk
  • 2 tbsp Oil
  • 2 tsp Sugar
  • Salt To Taste
  • 1 tsp Grated Garlic (optional)
  • ¾ tsp Instant Yeast
  • ½ tsp Baking Powder
  • ¼ tsp Baking Soda

For Toppings:

  • 5 cloves Garlic
  • 3 cups Melted Butter
  • ¼ cups Coriander Leaves
  • 1 tsp Kalonji Seeds

Instructions
 

Make Dough:

  • To a mixing bowl add flour, baking powder,baking soda, salt, sugar and grated garlic . (If using instant yeast in place of baking powder and baking soda add it now. To use dry active yeast
  • Pour yogurt, oil and 4 tbsps luke warm milk.Begin to mix to form a smooth dough addingmore warm milk as needed. You may need up tohalf cup milk
  • Knead well until the dough turns soft, elastic &pliable. When you press down the dough withyour finger, it should dent easily
  • Optionally you can cover and rest the dough for 1 to 2 hours in a warm place. You can also make them instantly like I made here. (For yeast dough, rest in a warm place for 2 hours or until the dough rises & doubles, Then punch thedough one to 2 times to deflate slightly).
  • Grease your fingers and divide the dough to 6 to8 parts depending on the size you prefer
  • Make smooth balls and keep them covered untilyou finish rolling the naans.

How To Make Naan:

  • Sprinkle little flour on the rolling area and place a dough ball.
  • Roll the ball to 8 to 9 inches long and 5 to 6inches wide depending on the size of the doughball.
  • Sprinkle kalonji seeds, sliced garlic andcoriander leaves. Press down or roll them gently.
  • When you are done with 5 to 6 naans, begin toheat a griddle or pan.
  • Ensure the pan is hot enough, then transfer the naan to it. Within a minute or so bubbles will be visible on top
  • With the help of a tong, flip it and cook either onthe pan or directly over the gas fire or stove. Orplace a wired rack on the stove and toast it.
  • When you see brown spots on the naan, remove them to a plate and brush with some butter.Ensure it is cooked through on both the sides well.
  • Spread some butter on top and serve naan right away with dal makhani, butter chicken or any other curry...

Note:

  • If using dry active yeast, pour 1/4 cup of lukewarm milk to a large mixing bowl along with sugar. Stir in the yeast and rest for 10 to 15 mins until it activates & turns frothy. Then add flour,garlic,salt, oil and yogurt. Knead the dough very well until soft & elastic, add more milk as required. Cover and rest in a warm place for about 2 to 3 hours or until the dough doubles. When the dough doubles, punch it one to two times to deflate a bit. Grease your hands and divide the dough to 6 to 8 parts. Follow the rest of the recipe from – how to make naan.