Butter Naan

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Butter NaanButter naan is a popular type of bread in Indian cuisine. It is typically made with all-purpose flour, yeast, yogurt, and butter, giving it a soft and fluffy texture with a rich and buttery flavor. Naan is traditionally cooked in a tandoor (clay oven), but it can also be prepared on a stovetop using a skillet or tawa.

To make butter naan, the dough is typically made by mixing the ingredients together, allowing it to rise, and then shaping it into round or oval shapes. It is then cooked on a hot tawa or skillet until it puffs up and gets golden brown spots. After cooking, the naan is brushed with melted butter, which adds an extra layer of richness and flavor.

Butter naan often served as a side dish with various Indian curries, such as chicken curry or paneer tikka masala. It can also be enjoyed on its own or used to scoop up other dishes or dips. The combination of the soft, slightly chewy texture and the buttery taste makes it a delicious and versatile bread option in Indian cuisine.

Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon active dry yeast
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 2 tablespoons plain yogurt
  • 2 tablespoons melted butter
  • 1/2 cup warm milk
  • Butter, for brushing

Instructions:

  1. In a small bowl, combine the yeast, sugar, and warm milk. Stir gently and let it sit for about 5 minutes until the yeast becomes frothy.
  2. In a large mixing bowl, combine the all-purpose flour, salt, and baking powder. Mix well.
  3. Make a well in the center of the flour mixture and add the yeast mixture, yogurt, and melted butter. Mix everything together until a soft dough forms.
  4. Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic. You can also use a stand mixer with a dough hook attachment for kneading.
  5. Place the dough in a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-2 hours until it doubles in size.
  6. Once the dough has risen, punch it down gently to release the air. Divide the dough into small portions and roll each portion into a round or oval shape, about 1/4 inch thick.
  7. Heat a tawa or a non-stick skillet over medium heat. Place one naan on the hot tawa and cook for about 1 minute until bubbles start to form on the surface.
  8. Flip the naan and cook the other side for another minute. You can press the naan lightly with a spatula to help it cook evenly.
  9. Remove the naan from the tawa and brush it with melted butter. You can also sprinkle some chopped garlic or cilantro on top for added flavor.
  10. Repeat the process with the remaining dough portions until all the naans are cooked.

Here are some types of butter naan you might come across:

  1. Plain Butter Naan: This is the classic version of butter naan, made with all-purpose flour, yeast, yogurt, and ghee. It is soft, slightly chewy, and has a buttery taste.
  2. Garlic Butter Naan: In this variation, minced garlic is added to the dough, and the naan is brushed with garlic-infused butter before serving. It adds a delicious garlicky flavor to the bread.
  3. Cheese Butter Naan: This naan is made by stuffing the dough with a mixture of grated cheese, such as paneer or mozzarella, and then cooked until the cheese melts. It results in a cheesy, gooey naan.
  4. Peshawari Butter Naan: Peshawari naan is a specialty from the Peshawar region in Pakistan. It is typically stuffed with a mixture of chopped nuts (such as almonds, cashews, and pistachios), raisins, and a touch of sugar. The naan is then baked until golden and brushed with butter.
  5. Keema Butter Naan: Keema naan is filled with a spiced minced meat mixture, usually lamb or beef, along with onions, herbs, and spices. The naan is cooked on a tandoor or stove until the meat filling is cooked and flavorful.
  6. Masala Butter Naan: Masala naan is made by incorporating a blend of Indian spices, such as cumin, coriander, turmeric, and garam masala, into the dough. This results in a flavorful and aromatic naan.
  7. Methi (Fenugreek) Butter Naan: Methi naan is prepared by adding dried fenugreek leaves (kasuri methi) to the dough. It gives the naan a distinct, slightly bitter taste and a pleasant aroma.

Different regions and chefs might have their own unique twists on this classic bread, adding various fillings, herbs, and spices.

Serve the butter naan warm with your favorite curries or enjoy them on their own. They are best consumed fresh, but can also be stored in an airtight container for a day or two.


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