Tuesday, 5 May 2015

Homemade butter naan

Homemade butter naan with yeast - soft, pillowy, nicely charred , melt in mouth naan smothered in generous butter and topped with chopped cilantro leaves.  These naans are cooked on stove top in a skillet / tawa.
They completely puff up and has a nice air pocket in between. I served them with spicy chicken curry. You can even treat them like pita packets and stuff vegetables / meat and make a sandwich out of them



  • 1/4 Cup warm water to dissolve yeast
  • 1 Tablespoon Sugar
  • 3/4 Teaspoon active dry yeast
  • 3/4 Cup warm milk ( I used full cream milk)
  • 1 Cup plain natural yogurt / curd / dahi
  • 4 Cups All purpose flour
  • 1/2 Teaspoon of salt
  • 1 and 1/2 Teaspoons of Baking powder
  • 1 Teaspoon Baking Soda
  • 1/4 Cup salted butter at room temperature
  • 1/4 Cup chopped cilantro leaves for garnish


1. In a microwave safe coffee mug , add 1/4 cup warm water. Add 1 tablespoon sugar and stir in
2. Add 3/4 Teaspoon of active dry yeast to the warm water and set aside and wait for the yeast to get active
3. After 10 minutes, the mixture will become frothy and bubbly. At this stage, if the yeast doesn't get frothy, discard the entire mixture and start again from step one. Do not proceed forward to the next step unless you have a active yeast frothy mixture
4. In a very large mixing bowl, add all purpose flour, salt, baking powder and baking soda. Mix everything
5. Make a well in the center of the flour mixture and pour in yeast mixture, milk and yogurt
and mix the dough using a large spatula until it comes together
6. Then turn the dough on a surface and using hands start kneading the dough gently
7. After 15 minutes of kneading you will have a non sticky dough that will  come together as a ball
8. Place this ball in a greased bowl. Cover the bowl with a damp cloth and set aside the bowl in a warm place for an hour or one hour 30 minutes until the dough raises almost to double
9. Punch the dough and knead again.
10. Divide the dough into 10 equal parts / balls
11. On a floured surface roll each dough part into a long elongated 1/4 thick oval shaped naans
12. Place the rolled naan on a greased parchment paper
13. Repeat step number 11 for the rest of the dough balls and roll them into naan and place it on a parchment paper. Make sure to leave space between each rolled naan
14. Finally, time to make naan on tawa
15. Heat a non stick skillet / tawa on high flame
16. When the skillet is super hot, reduce the flame to medium
17. Now, brush each naan with salted butter on both sides
18. Place the naan on a hot skillet
19. Cover the skillet with a lid and cook on the tawa/skillet until you see bubbles starting to show up
20. At this stage, remove the lid. Flip the naan and cook on the other side until it puffs up completely and has a nice golden char all over the naan
21. Remove the cooked naan from the tawa and sprinkle cilantro leaves generously and press them gently against the hot naan surface. You can brush the naan with more butter once they are out of the skillet
22. Repeat steps 17 to 21 and cook remaining naan on tawa
23. Serve hot immediately with gravy

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