How about trying something new?
Butter Naan is the quintessential Indian bread that’s a favourite at every Indian restaurant. This leavened bread is usually made in the tandoor (clay fire oven) but can be easily made at home as well. Popularly served with makhani gravies and dal, it’s a real treat.
Serves : 4-6 People
Cooking time : 25 Minutes
- 1/2 cup Water
- 1 teaspoon Active Dry Yeast
- 1 teaspoon Sugar
- 3 cups Maida or All Purpose Flour
- 1/4 cup Yogurt or Curds at room temperature
- Salt to taste
- 1 tablespoon Oil
- Melted Butter for brushing
- Kalonji or Nigella Seeds for topping
- Bring water to a lukewarm temperature (not scalding, just warm to touch) and add yeast and sugar. Let this sit for 5-7 minutes till the yeast started getting frothy and gets activated.
- Mix together the yeast mixture, flour, yogurt, salt and oil and knead into a dough for a few minutes till smooth. Add extra water or flour by the teaspoon if necessary.
- Transfer to a lightly oiled bowl, cover and keep in a warm place for the dough to rise. Once the dough is almost double in a size, lightly punch it down.
- Heat a flat non-stick pan or skillet or tawa. Lightly roll out the dough to 1/4 inch thickness. Use a little dry flour if the dough is sticky.
- Brush the top lightly with water, and sprinkle with nigella seeds. Lightly press so that the seeds stick to the dough. Turn it over, and brush the other side with water as well.
- Place the bottom side down (without sesame seeds) on the tawa so that the side with sesame seeds is facing up. Cover immediately with a lid, which should be big enough to cover the naan. The naan should start bubbling up. Wait for a minute and a half before flipping it over. Give it a minute or so on the other side as well, and take it off the pan.
- Apply melted butter immediately and serve hot.