Butter Naan is an Indian flatbread made up of all-purpose flour, oil, and milk. It is crisp from out outside and absolutely soft and pilowy from within. It is a great bread to be served with gravies such as butter paneer masala, dal makhani, etc. Next time when you make any rich gravy do try this recipe. Generally, yeast is used for the recipe. But I believe not everyone likes or knows to use yeast. Therefore this recipe omits it. Often eggs are added for the perfect texture but this is an eggless recipe. I have shared a technique that will give perfect charred effect to the naans without the use of any tandoor.
It calls for all-purpose flour. Since this is a no yeast and eggless recipe, I have used little baking powder which works as the leavening agent. Milk has been used to form the dough for butter naan. Other interesting ingredients required are time and efforts. You will have to knead the dough with the heels of your palm. This would develop the gluten and make it perfect for awesome butter naans. This is the basic naan recipe and can be extended to make garlic naan etc. Another yeast-free butter naan recipe that is very popular on the blog is given here. This recipe uses a combination of yogurt and baking soda and gives the most awesome naans. Also, there is a recipe for instant whole wheat naan. You can view it here. Wheat naan is a healthier take on the butter naan, although there is a difference in the texture.
1.In a mixing bowl, add 2 cups all purpose flour (maida), ½tsp salt, ½ tsp baking powder, 2 tsp sugar, and 2 tbsp oil.
2.Mix all ingredients.
Tips:Don’t use water. Milk gives it a soft texture.
3.Gradually add 3/4 cup milk.
4.Bring the dough together.
5.Knead for 10-12 minutes.
6.Cover and leave for 10 minutes.
7.After 10 minutes once again knead dough for 2-3 minutes.
8.Divide into portions.
9.Take a portion, shape into a ball and flatten it.
10.Cover dough balls with the damp cloth and leave for 10 minutes.
11. Take a dough ball and roll it into an oval shape.
13.Apply all purpose flour on the same side where butter has been applied.
14.Fold it as a fan.
15.Roll it as a pagdi (turban).
16.Roll into desired shape.
17.Apply water on the upper side.
18.Put on hot pan with the wet side down so that the naan sticks on the pan.
19.Cook till bubbles appear.
20.Turn the pan and put on the direct gas flame as shown. Cook from all the sides properly.
21.Once the naan gets brown spots, remove from the pan.
PREP TIME 15-20 minutes
COOK TIME 15-20 minutes
TOTAL TIME 30-40 minutes
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