Butter Naan is one of the Indian Flat Bread which is different from chapati. It is an easy homemade recipe. You can try this recipe in your kitchen with very easy steps. This is without yeast recipe.This is best going with all curry veggies like paneer butter masala, punjabi kabuli Cholley and many more. This naan bread is baked in Tawa / stove. Whenever I made Dal makhani at home, I usually made this butter naan with dal.
Here's, learn how to make this simple and quick dish at home with step-by-step process. Ingredients : All Purpose Flour/ Maida - 2 cups Butter - 2 tbsp Curd - 2 tbsp Sugar - 1 tbsp Water Salt to taste Oil - 2 tbsp Baking Soda - 1 tbsp Vegetable Oil Maida for dusting and helping in rolling the naans Tip : Crush the sugar in powder.
Preparation Method : 1. First mix all dry ingredients - maida, baking soda, salt and sugar. 2. Add wet ingredients (curd and vegetable oil) to the above dry mix. 3. Knead it well until you get a very soft dough. It will be sticky initially by continuous kneading and by adding very little flour it will become non sticky. Do not add more flour because naan will become hard.
4. Knead the dough covered with a damp cloth for 1-2 hrs in a warm place, so that dough become in double volume.
5. Knead the dough again for 5 minutes until soft with the help of your knuckles. 6. Divide the dough into medium sized balls and roll them with the help of dry flour and rolling pin/hand. 7. Heat an iron griddle on the stove and transfer the naan onto the griddle, wait until it starts to bubble and bit, then turn it to other side and add butter. 8. Once it is done on both the sides, just apply butter and transfer it to another container. 9. Bake the other naans in the same way as rest of the dough. 10. Serve them hot with gravy curries or dal makhani. Enjoy & Happy Cooking :)
Kulcha is type of fluffy and soft Indian bread made from all purpose flour and other ingredients. This is typical Punjabi recipe and is usually eaten with chole, a spicy chickpeas curry. This is yeast free bread recipe. This is somewhat similar to "Naan Bread". The word "Naan" is used to refer to the flat-bread served in most Indian home and restaurants. It is more popular in North-India, where it usually eaten at lunch or dinner time as per as you choices. Each region of India has its own imprint in food and methods of cooking also differ considerably even in the breads. You can check more about Indian-breadsWhile kulcha is known for being served with chole, it can also be served with any number of different toppings. This is quick and easy snack for breakfast or small parties at home.
Kulcha, while not as well-known as other Indian breads, is a staple of northern Indian cuisine. It is relatively easy to prepare and an extremely versatile bread.
Ingredients : All purpose flour/ Maida - 2 cups Sugar- 2 tsp Salt - 1 tsp Yogurt - 3 tbsp Milk - 1 tbsp Baking soda - 1/4 tsp Baking powder - 1/2 tsp Refined oil - 2 tbsp Kasoori methi/ Fresh chopped coriander leaves according to taste Some oil or ghee or butter for frying Extra flour for dusting Lukewarm Water to knead the dough
Preparation Method : 1. Sieve the maida or all purpose flour, salt, sugar, baking powder and baking soda in a bowl. Make a well in the center. Add the curd, oil and water. Mix the flour with the soft hands and then start to knead and make a smooth and soft dough.
2. Cover the dough with a wet kitchen napkin and let the dough ferment for 2 hours.
We can make Kulcha's into two ways : an oven or stove also. I made this kulcha in stove. Below I mentioned both the methods, you can prepared it according to your wish.
For Stove top method : 1. Divide the dough into medium sized balls and roll them with the help of dry flour and rolling pin/hand and roll each into a small sized kulcha.
2. This
follows the normal method just the same way you would do for your
roti’s. Heat a pan in your stove in med-high flame and place the Kulcha.
Pour down little ghee/butter/oil on all the sides of the Kulcha and
cook for 3-4 min.
3. Turn it and sprinkle the kasoori methi with little bit oil so kasoori methi sets with kulcha, when brown spots start appearing on the
surface of the bottom end. Do the same for the other side. Serve hot with
butter melting on top and Chole at the side.
For Oven Method :
A. It's time to turn on the oven. Pre-heat the oven at 175 for 10 -15 min. Bake these kulcha's for 5-7 min.
B. After baking brush the kulchas with oil. You will notice that the kulcha's have almost doubled in size and are soft and cottony to touch. U can now eat them as it is or shallow fry on a griddle with butter or ghee.
