Butter Naan

Butter naan is the most favored bread by both kids and adults. Getting the soft & pliable texture is always a challenge. Here I have shared simple steps to a to make a soft naan with atta not maida. The key is to yeast fermentation and soft dough.

This Butter Naan and Tikka masala or butter masala always make a great pair. In my house I make Naan bread every week it is that easy.

Yeast Fermentation – 10 mins

• Use a tall glass tumbler or big glass bowl. you need space for yeast to rise
• In this order – add the yeast, sugar and luke warm water. (See recipe Card)
• Allow it to rest for 10 minutes in room temperature.
• You can see it bubbling up. and ready to use.

You can see that the yeast raised and overflowed. It was a hot day and I had the yeast ready in 5 mins.

Here is a tip if you live in a cold place. Put it is the oven with lights on. The heat from the light will help ferment the yeast. It might take 10 to 30 mins. So keep a close watch .

In a big wide bowl add the flour and salt, mix well (or the dough wont ferment well )then add the yeast mixture. Add the butter in room temperature, curd and then milk (add little by little).Be careful so your doesn’t turns soggy. If too dry add a little more milk. Cover the bowl and let it rest for minimum 1hour.

you can see it risen and kneed it a little and make it to small balls.Dust your rolling board with little flour and roll out a dough ball.

In a flat hot  pan (in medium flame) add a  1/4 tsp butter and add the rolled naan after 10 seconds flip  it and cover with a lid for 30 seconds. remove the lid and flip it again. And your Naan is ready. Repeat it for all the dough.

Serve it hot with butter chicken, Dal or Paneer butter chicken or your choice of gravy. I Served with chicken tikka masala.

Homemade butter naan with wheat flour and yeast.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

2 hours hrs

Total Time 2 hours hrs

Servings: 5

Calories: 240

Ingredients Method Notes

Ingredients

  

Yeast fermentation

• Yeast: 1 tbsp
• Sugar: 2 tsp
• water 1/2 cup

Dough ingredients

• Maida 4 cups
• Curd: 1/2 cup
• Milk: 1/2 cup
• Salt: To taste
• Butter: 2 tbsp implied
• extra butter while cooking

Method

 

1. In a tall glass or big bowl add the yeast, sugar and luke warm water. Allow it to rest for 10 minutes. You can see it bubbling up. and ready to use.
2. In a big wide bowl add the flour and salt, mix well (or the dough wont ferment well )then add the yeast mixture.
3. Add the butter in room temperature, curd and then milk (add little by little).
4. Be careful so your doesn’t turns soggy. If too dry add a little more milk.
5. cover the bowl and let it rest for minimum 1hour.
6. you can see it risen and kneed it a little and make it to small balls.
7. Dust your rolling board with little flour and roll out a dough ball.
8. In a flat hot pan (in medium flame) add a 1/4 tsp butter and add the rolled naan after 10 seconds flip it and cover with a lid for 30 seconds. remove the lid and flip it again. And your Naan is ready. Repeat it for all the dough.
9. Serve it hot with butter chicken, Dal or Paneer butter chicken or your choice of gravy.

Notes

• Use lukewarm water or else it kills the yeast.
• use butter at room temperature, easier to kneed.
• Adding salt to the yeast kills it so mix salt well with the flour.