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Friday, 08 February 2008 08:42

Homemade Butter Naan Recipe (Soft Yogurt Bread)

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Homemade Butter Naan Recipe (Soft Yogurt Bread)

The Homemade Butter Naan recipe is simple to make in your own kitchen. Naan is an Indian bread about which I am very choosy as to where I eat them. I am so particular about its texture and the softness, that I hardly end up ordering them in a restaurant. I guess mainly because its full of white flour that I am not particularly fond of.

I got inspired on this recipe from one of Julie Sahni's Books and hence decided to give it a try and not feel as if I never tried it. This Naan recipe simply fantastic and delicious and easy to make and absolutely has that melt in the mouth flavour and texture. I have not tried any other method and hence, felt this recipe nailed it to be the best.  The easiest way I found to make Naan is in the oven  as you can keep multiple breads at a time (if you have a large size oven).

If you like Naan's do give this recipe a try, but just remember its all white flour and good for those once in a while cravings.

Naan On tawa

Naan On tawa

Makes: 12 to 15 naans medium size

Total Time: 30 Minutes

Ingredients
  • 3 cups all purpose flour (maida)

  • 1/2 cup unsalted butter, softened

  • 1 cup plain yogurt

  • 3 tablespoons of warm water

  • 1 tablespoon sugar

  • 2 teaspoons active dry yeast (Make sure its freshly bought store yeast and not an opened one)

  • 1-1/2 teaspoons salt

  • Others

  • 2 teaspoons chaat masala mixed with 1 tablespoon of melted butter 

Directions for Homemade Butter Naan Recipe
  • To begin making the Butter Naan recipe, in a large bowl add the 3 cups of flour and butter. With your hands, blend the butter into the flour until it forms coarse crumbs. You can do this in a blender as well, but the rest if the procedure when worked with hands gives a better texture to the dough.

  • Stir together the warm water, yeast  and sugar until yeast is completely dissolved. Now make a well in the center of the flour mixture and add the yogurt, salt and yeast mixture.

  • Knead into the flour and until the whole dough collects into a mass. Add a little more water if required to bring the dough together. The dough will be wet and sticky. 

  • Wipe your hands clean and oil them. Now knead the naan dough with the oiled hands until smooth and satiny, for about 10 minutes; oil your hands more if the dough is sticky. The dough after 10 minutes of kneading will still be soft and pliable. 

  • Place the dough in a greased bow, cover the bowl and  allow the dough to rest for 3 to 4 hours until the dough has doubled in volume. 

  • Once the naan dough has doubled, punch down the dough, knead for a minute and divide into 12 to 15 equal portions.

  • With a rolling pin, quickly roll out each ball into a 5 inch oval. With your fingers, stretch each round into a 5-7 inch oval. The next step is to cook the naans. Follow either of the below methods.

  • Method for Cooking the Naans in the Oven

  • Preheat the oven to 250 C or to the maximum heat.

  • If you have a baking stone; place it in the oven. Arrange a few of the naans in a single layer on the ungreased baking sheets or directly on the baking stone. And bake until they are puffed and lightly brown, 3-4 minutes.

  • Repeat with the same process of baking with the remaining naans. Keep the baked naans aside. Naans can be pre made and kept warm wrapped in a cloth and inside bread box/any other covered container.

  • Before serving, preheat broiler to maximum heat. Transfer a few of the naans to the broiler pan and broil for 15-20 seconds to brown the tops.

  • You can also brown the tops on the gas stove; hold the naans with the tongs and place them directly over the flame for about 10 seconds. Repeat with remaining breads.

  • Method for Cooking the Naans on Gas Stove

  • Heat an iron skillet on high heat. On one side of the rolled out naan, apply water all around. Place the water side on the skillet and quickly invert the skillet showing it directly on the flame, as shown in the picture. Don’t let the flame touch the naan.

  • After about a minute, you will notice that the naan starts to puff and brown. At this point, turn the skillet over, keep aside. Remove the naan from the skillet and with the help of tongs, place the other side of the naan directly over the flame for about 10-15 seconds.

  • Brush the tops of the Butter Naan lighly with chaat masala oil if desired. Serve the Butter Naans hot along with your favourite vegetable.

Last modified on Thursday, 13 November 2014 15:30
Archana Doshi

I am the Founder of Archana's Kitchen that focuses on healthy vegetarian recipes and cooking techniques. I try to keep my simple, smart and seasonal and believe in cooking food fresh everyday without additives and preservatives. I hope you enjoy my recipes and cooking them for your friends and family. Please do take a little time to comment on the recipes, as your feedback means a lot to me. And dont forget to share the recipes on your favourite social networks.

Website: plus.google.com/+ArchanaDoshi
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