Craving the warm, pillowy delight of restaurant-style butter naan but dreading the lengthy process? Forget everything you think you know about making naan at home! This recipe delivers unbelievably soft and fluffy naan bread in a fraction of the time, using simple ingredients and techniques that even beginner bakers can master. Say goodbye to tough, chewy naan and hello to the perfect accompaniment for your favorite curries, dals, or even just a simple bowl of yogurt. We’ll unlock the secrets to achieving that signature airy texture and irresistible buttery flavor.
Get ready to transform your kitchen into a mini Indian restaurant! This recipe breaks down the process into easy-to-follow steps, ensuring that you achieve perfectly puffed-up naan every single time. From creating the dough to achieving that beautiful charred exterior, we'll guide you through every stage, so prepare to be amazed by the results. Let's dive into the step-by-step instructions and begin making the most incredible butter naan you've ever tasted!
Tools Needed
- Mixing bowl
- Rolling pin
- Tawa (flat griddle)
- Chakla (rolling board)
Ingredients
- Refined flour: 2 cups
- Salt: ½ teaspoon
- Powdered sugar: 9 teaspoons
- Baking soda: ½ teaspoon
- Oil: 1 tablespoon
- Curd: 2 tablespoons
- Milk: lukewarm, as needed
- Finely chopped coriander
- Nigella seeds
- Butter
Step-by-Step Instructions
Step 1. Make the Dough
- In a large mixing bowl, combine refined flour, salt, sugar, baking soda, and oil. (Avoid fragrant oils like mustard oil).
- Add curd and mix dry ingredients well. Then gradually add lukewarm milk to form a slightly wet, smooth dough.
- Add 1 teaspoon of oil to the dough and knead until smooth. Let it rest for 15-20 minutes.
Step 2. Prepare and Shape the Naan
- After resting, knead the dough again. Make balls double the size of roti balls.
- Dust your work surface with flour. Roll each dough ball into an oval shape, slightly thicker than a roti.
- you can skip this for plain naan)
Step 3. Cook the Naan
- Heat a tawa (flat griddle) over medium-high heat.
- Lightly wet one side of the naan and place it on the hot tawa. Cook until bubbles appear on the surface.
- Flip and cook the other side until it puffs up and browns lightly. This takes about 2-3 minutes per naan.
Step 4. Finish and Serve
- Apply butter to the cooked naans immediately while still hot.
Read more: Easy Indian Bread Pudding Recipe: A Simple Dessert
Tips
- Using refined flour results in a restaurant-like naan.
- Do not use baking powder; only baking soda.
- Use lukewarm milk, not water, for extra soft naans.
- Make the dough slightly wet for best results.
- Prepare naans in advance by rolling them out. It speeds up the cooking process.
Nutrition
- Calories: approximately 1200-1500
- Fat: 30-40g
- Carbs: 200-250g
- Protein: 25-30g
FAQs
1. Why is my naan tough?
This usually happens if the dough is over-kneaded or not cooked long enough. Ensure you knead until smooth but not overly elastic, and cook on a hot surface until nicely puffed and charred.
2. Can I use all-purpose flour instead of bread flour?
Yes, but bread flour will give you a chewier, more authentic naan. All-purpose flour will work, but the naan might be slightly less fluffy.
3. How do I get that perfect charred look?
A very hot pan or griddle is key! Make sure the surface is well-oiled and cook the naan for a short time per side, allowing it to puff up nicely before you add any butter.
Making restaurant-quality naan at home is easier than you think! With this recipe, you can enjoy warm, fluffy naan any time the craving strikes, without the hassle of complicated techniques. Now go forth and impress your friends and family with your newfound naan-making skills!