Butter Naan Recipe

Method14 steps · about 30 min

1. 1

   Step 1: Mix flour (250 g), salt (½–¾ tsp), sugar (2 tsp) and optional grated dough garlic (1–1½ tsp). Choose ONE leavening route: add ½ tsp baking powder plus ¼ tsp baking soda, OR ¾ tsp instant yeast instead of both.

   Uses 250 g all-purpose flour · 2 tsp sugar · ½–¾ tsp salt · 1–1½ tsp garlic · ½ tsp baking powder ONLY on nonyeast route · ¼ tsp baking soda ONLY on nonyeast route · ¾ tsp instant yeast ONLY instead of powder and soda

2. 2

   Step 2: Add the yogurt (0.5 cup), dough oil (2 tbsp) and initially 4 tbsp lukewarm milk. Mix, adding more from the listed 6–8 tbsp milk as needed for a smooth dough. Add extra milk only if necessary.

   Uses 0.5 cup plain yogurt · 6–8 tbsp milk · 2 tbsp oil · extra warm milk only if dough requires · flour/salt/sugar/grated garlic with either baking powder plus soda OR instant yeast

3. 3

   Step 3: Knead well until the dough turns soft, elastic & pliable. When you press down the dough with your finger, it should dent easily.

   Uses seasoned flour hydrated with yogurt, dough oil and enough milk

4. 4

   Step 4: For baking-powder/soda dough, cook immediately or optionally cover and rest 1–2 hours in a warm place. For instant-yeast dough, cover and rest about 2 hours until doubled, then gently punch once or twice to deflate. Rest or proof time is additional to the thirty-minute active estimate.

   Uses soft pliable dough that dents readily when pressed

5. 5

   Step 5: Grease your fingers with a little extra oil and divide the dough into six portions by default, or eight smaller ones.

   Uses a little oil for greasing fingers · nonyeast dough used immediately or rested; yeast dough doubled then lightly deflated

6. 6

   Step 6: Make smooth balls and keep them covered until you finish rolling the naans.

   Uses six equal portions by default, or eight smaller ones

7. 7

   Step 7: Sprinkle little flour on the rolling area and place a dough ball.

   Uses a little extra flour for rolling surface · one dough portion kept covered until rolling

8. 8

   Step 8: Roll the ball to 8 to 9 inches long and 5 to 6 inches wide depending on the size of the dough ball.

   Uses one dough ball set on lightly dusted rolling area

9. 9

   Step 9: Sprinkle part of the chopped/sliced topping garlic, coriander leaves and optional kalonji seeds onto each rolled naan. Press or roll gently to attach them, sharing these toppings over the whole batch.

   Uses some of the 5–6 topping garlic cloves for this naan · some of the ¼ cup batch coriander topping · some of the optional 1 tsp batch kalonji topping · one oval naan rolled 8–9 inches long and 5–6 wide

10. 10

    Step 10: When you are done with 5 to 6 naans, begin to heat a griddle or pan.

    Uses rolled naans with part of the batch garlic/herb/seed toppings

11. 11

    Step 11: Ensure the pan is hot enough, then transfer the naan to it. Within a minute or so bubbles will be visible on top.

    Uses one topped naan ready for the hot griddle

12. 12

    Step 12: Flip with tongs and cook the second side on the pan until cooked through. If using the source open-gas-flame method, use suitable metal tongs or a purpose-made stove rack and keep your hands clear of the flame.

    Uses bubbles visible on top after about 1 minute on hot pan

13. 13

    Step 13: When both sides are cooked through with brown spots, transfer the naan to a plate and brush with part of the listed 3 tbsp melted butter. Share this butter over all six to eight naans.

    Uses part of the 3 tbsp melted butter shared across all naans · flatbread fully cooked with brown spots on both sides

14. 14

    Step 14: Serve the cooked buttered naans immediately with a prepared curry.

    Uses fully cooked flatbreads brushed with portions of batch butter