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Butter Naan Recipe | Indian Breakfasts
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TheStrollingFoodieButter Naan Recipe | Indian Breakfasts
Butter naan is the most popular Indian flatbread highly served in Restaurants and Dhaba’s. Naan’s are ideally made from maida or all-purpose flour and in restaurants, it is cooked in tandoor. However, it is not always possible to cook in tandoor at home. So, in this recipe blog, I will share how to cook naan on tawa or skillet on stove-top without compromising its taste.
Ingredient
Food ration :
1 personCooking time :
2 hours and 30 minutes
2 cups
Maida or all-purpose flour
1 tsp
Sugar
1/4 tsp
Baking soda
2 tbsp
Oil
1/4 cup
Fresh curd or yoghurt
3 tbsp
Butter melted
2 tbsp
Kalonji or Nigella seeds
Cooking instructions
* Step 1
For kneading naan dough:
* Step 2
In a large mixing bowl, take maida and add salt, sugar, baking soda and oil.
* Step 3
Add the fresh dahi into the mixing bowl. You can whisk the curd before putting it into the bowl.
* Step 4
Now, mix all the ingredients nicely and crumble well till it holds the shape
* Step 5
Now, mix all the ingredients nicely and crumble well till it holds the shape
* Step 6
Then, add lukewarm water as needed and knead it.
* Step 7
Add more water if required, and knead till you get a soft and smooth dough.
* Step 8
Grease it with oil and cover with the damp cloth and place it in a warm place or in a preheated oven.
* Step 9
Rolling naan dough:
* Step 10
Meanwhile, take the butter in the bowl and heat it for 10 15 seconds in the oven and add in chopped coriander leaves. Mix together and keep aside.
* Step 11
After 2 hours, again Knead the dough gently to release any air, if present in the dough.
* Step 12
Now, pinch a ball or lemon sized dough for rolling naan. No need to dust the dough ball with loose maida or flour.
* Step 13
Roll it with the help of rolling pin and sprinkle some kalonji or nigella seeds and coriander leaves.
* Step 14
Continue rolling the dough to an oval shape with the help of rolling pin. Do not roll too thin or too thick. It should be in medium thickness and the size should be smaller than your tawa size.
* Step 15
Now flip the rolled naan and grease water all over the backside of naan, this helps the naan to stick to the tawa.
* Step 16
Gently pull the naan and place the greased side of naan on the tawa and avoid using non-stick tawa.
* Step 17
Now, slightly press the naan on tawa so that it will stick to it properly, this will help when flipping the tawa to cook from another side.
* Step 18
Let it cook on medium flame till you see bubbles appearing on the top and brush some butter over it. (You can skip brushing butter at this step)
* Step 19
Now, flip the tawa upside down and allow naan to cook directly on a medium -high flame till you see some charred brown spots on naan.
* Step 20
Again flip the tawa, and with the help of spatula scrape the naan from the tawa and serve.
* Step 21
Finally, serve hot or warm butter naan with your favourite curries like panner kadhai or dal fry.
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