HOW TO MAKE A BUTTER NAAN

How to make a butter 

Naan,. RECIPE😊

Naan is an Indian flatbread that I make for most of my Indian Dinners. This is my Simple Butter naan with yeast recipe that is super easy to make with no fuss. While it’s hard to replicate the restaurant-style naan without a Tandoor, this one always comes out so close. All you need is a flaming hot cast iron skillet or any other stainless steel or carbon steel heavy bottom skillet.

The dough

The dough is very easy to knead by hand. Or if you have a mixer you can use your mixer too. I use instant dry yeast/rapid rise yeast but you can easily substitute with active dry yeast. Make sure your milk is lukewarm when you add yeast to the milk and sugar mixture. Yogurt is absolutely necessary for this recipe to get that hint of sourness. What I use is full-fat yogurt. The fat and milk make the naan soft and add flavor at the same time. You can also use curd or low-fat or nonfat yogurt as a substitute. I add a little bit of oil as it makes the bread tender and it’s easier to work with the dough too. But adding oil is completely optional. I make the naan without oil sometimes and they still turn out wonderful.

To get the naan to puff up nicely it’s important to use a flaming hot skillet. Do not use non-stick coated skillets as they are not meant for high-heat cooking. A cast-iron skillet would be ideal. But if you don’t have a cast-iron skillet then use any other heavy bottom, high-heat safe skillet.

To get the top of the naan brown, you can use either of these methods.

Turn your oven broiler on. Put a tray on the top rack of the oven. When the naan puffed up on the stove, transfer it to the tray in the oven. Cook it under the broiler for few seconds until the top gets nice and brown. Take the naan out using tongs/spatula and apply butter immediately. (this is the method I use)

You can turn the naan upside down on the pan as you’d do with any other flatbreads. The problem with this method is only the puffed up bubbles touch the surface of the pan and get brown. But they taste still the same.

You can directly hold the naan bread over the fire upside down using tongs (you have more control this way) or place it directly on the fire for a few seconds. This is method is also quick and gives out really good charred naans. But you cannot do this with an electric stove or electromagnetic stove.

You can apply a little bit of water on the back of the naan before you place it on the pan, on the stove. This would stick the naan to the paan. And then when the naan is puffed up, you can turn the pan upside down and directly hold it over the flame and let it brown. Keep in mind, this method wort work with non-stick coated skillets as the naan doesn't’ stick to the pan. Also would be hard to hold any high weight pans, like cast iron.

Use a blow torch.

1. You can apply a little bit of water on the back of the naan before you place it on the pan, on the stove. This would stick the naan to the paan. And then when the naan is puffed up, you can turn the pan upside down and directly hold it over the flame and let it brown. Keep in mind, this method wort work with non-stick coated skillets as the naan doesn't’ stick to the pan. Also would be hard to hold any high weight pans, like cast iron.
2. Use a blow torch.

Freezing and reheating

These naan breads freeze so well. For freezing, portion the naan as you wish, stack them, wrap the whole stack with aluminum foil, and then put them into a freezer bag/zip bag and freeze them.

For reheating, place your wrapped naan without removing the foil in a preheated oven and bake for about 15-20 mins until every naan bread is heated through. No need to thaw you can directly put the wrapped naan into the oven.

Serving ideas/ suggestions:

This recipe yields 7 medium size naans and is enough to serve 2 – 3 people. Naan bread is best to serve with Butter chicken, Chicken korma, or any other Indian curry of your choice. You can also make this for your next Indian Biryani party.

I hope you enjoy my simple Butter naan with yeast recipe. If you try that out please leave feedback below in the comments. I’d love to hear back from you.

Ingredients 

1 Cup flour 

1/4 cup curd ( yogurt)

1 tbsp oil

1/2 tsp salt for taste 

1/2 tbsp baking powder 

1/6 cup water (adjust

As needed) 

1 tbsp butter 

1 tbsp chopped 

Coriander leaves 

                 Thanks for viewing

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