Butter Naan Recipe, How to make Butter Naan Recipe on Tawa6:59:00 AM
Today, You will be surprised to learn that how simple and easy it is to cook Naans at home without tandoor or oven!
Sharing with you, a famous Restaurant-Style Naan bread. Naan and rich north Indian curries always make a good pair. When you visited Indian restaurants, I'm sure you have seen or tasted it, many times!
Since I prefer burnt spots on the naan, so I always cook the naan on tawa and then direct fire. Though this is optional and you cook the naan on the tava completely, like we cook chapatis.
This naan recipe is with yeast. I have already posted naan recipe without yeast. Whenever I make Dal Makhani at home, I usually prepare butter naan at home. Easy to make and these are very light too. Naan are always made with all purpose flour/maida.
Naan is serve in most Indian restaurants and is served best with punjabi rich curry dishes like dal makhani, paneer makhani, dal tadka , kadai paneer and amritsari chole
Let's start step by step butter naan recipe with yeast on tawa of fully soft naans:
All purpose flour/Maida - 3 cup
Water or as required - 1 cup
Butter/oil/ghee - 3 tbsp (I used salted butter)
Dry active Yeast - 1 tsp
Sugar - 1 tsp
Salt or to taste - 3/4 tsp
Butter for brushing the naan
Preparation Method :
1. First you need to proof the yeast in warm water. Stir in sugar and yeast and allow to sit for 10-12 minutes at room temperature.
2. In a wide mixing bowl, add softened butter with salt.
Now add the yeast solution. Mix everything and begin to knead, when you knead it...first it becomes sticky because of yeast solution.
3. Mix well and then adding water in intervals, knead to a soft, springy dough.
4. Cover with a wet cloth and keep aside for 10 minutes, after 10 minutes add 3 tbsp oil to the dough for kneading. Mine dough is little bit sticky so I do lots of kneading then it becomes soft comes in a proper texture.
Tip :- If you also face this kind of issue, don't pamper just knead it properly using with your fingers only, if it become sticky, then add oil, then start kneading.
5. Just lightly rub oil, all over the dough and place in the same bowl. See now it become in a proper texture. So kneading is more important step.
6. Cover with a kitchen towel or lid and let the dough leaven for about 2 to 2.30 hours. Keep in a warm place or corner.
7. Once the dough has leavened, make medium balls from it and cover it and keep it aside for 30 mins.
8. The dough balls will double up.
9. Take a dough ball and lightly sprinkle some flour over it. (You can also sprinkle some sesame seeds or cumin seeds on the dough ball and then roll it.)
I do made with cumin seeds and coriander leaves and plain butter naan.
10. With a rolling pin, roll into rounds or naan shape is not round all time with medium thickness.
11. On a hot tava, place the naan. You will see bubbles appearing.
12. When the base is partly cooked, turn over the naan and let the other side get cooked.
13. When this side is cooked, remove naan with the pair of tongs and place the first cooked side touching the fire. The naans will puff up little bit, flip and brown the other side too.
14. Here is a below pic of naan sprinkled with cumin seeds and top up with butter.
I do the same with coriander leaves, add chopped coriander leaves on dough ball and roll out then cook it in a same way as I show you above. I don't click the pics while making coriander butter naan and but I have a output to show, on the below pic, on your right hand side that naan is coriander butter naan. Very fresh in taste and too yummy. When you try naan recipe, then must try coriander naan I am sure you'll loved it.
15. When the naan gets slightly charred and browned, remove the naan and apply some butter, ghee or oil on the naan. You can have them plain also.
16. Prepare all butter naans this way.
17. Serve these soft butter naans with dal makhani top up with fresh cream and pomegranate as a side dish with fresh onion salad.
Happy Cooking and Enjoy :)