Butter Naan Recipe | Naan Without Yeast & Tandoor | Homemade Recipes

Butter Naan Recipe

Butter naan is a Bread with an amazing mix of textures… from crisp exterior to fluffy inside.This is a yeast-free naan prepared without tandoor. It’s dough needs fermentation for 3-4 hours. So when ever to want to make these naans, plan in advance.You can add crushed garlic or chopped coriander or kalonji or kasuri methi… or just keep it plain.      The Beauty of the naan is in “its texture”. Butter naan can take your menu to another level. You make a simple dal and rice along with butter naan.

Experience and experiments (tips and tricks)

Give it some time. Yes the naan dough should get enough rest; tired dough won’t make you good naans.
Mind the thickness of the naan. Keep it ¼ inch thick. If it’s too thin, it will get close to thin crust pizza which is not on the menu.
To get the charred result, those brown spots, cook partly on the gas flame as mentioned in the recipe.
When you put the naan on the pan make sure the pan is hot and once you see the bubbles appearing turn it and cook from the other side.
To get the tear drop shape of naan, after you have rolled it, pull one side of the naan and make the tear drop.

How To Make Butter Naan

1. In a large bowl take 2 cups of maida

2. Add 1/2 tsp salt

3. Add 1 tsp powdered sugar and mix everything well

4. Make a well in the center and add 1/4 cup curd (that is half of the total quantity, the other half will be added later)

5. To this add 1/2 tsp baking soda

6. The curd and baking soda mixture should get bubbly

7. Add 2 tbsp oil

8. Add remaining 1/4 cup curd and mix everything

9. Make a soft dough using warm water

10. Cover the bowl with a cling film and leave it for 3-4 hours until it doubles

11. The dough will double in size. Punch it and knead for a minute

12. Now divide the dough into 4 equal portions. Make balls of the dough portions. Add some kasuri methi and kalaunji. And roll the naan approx 1/4 inch thick

13. On the other side of the naan apply water

14. To cook the naan put the side with water on the hot pan

15. Once the bubbles appear, flip the pan to cook the naan. If you find it difficult to do so you can remove the naan from the pan and cook it on the direct gas flame

16. You will get the perfect texture

17. Apply some butter and serve

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Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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