HOW TO MAKE BUTTER NAAN

BUTTER NAAN

NAAN is a flatbread found in the cuisines mainly of Western Asia, South Asia, Indonesia, Myanmar and the Caribean. In India, it's one bread that is always on the menu of every party. The main ingredients of NAAN are Refined Flour, Yeast, Salt, Water etc.

Traditionally NAAN is made in the TANDOOR but at home I made it in the gas stove. It is very easy to make it at home. Those naan which we eat at the restaurants that is rubbery and stretchy. When it is cool it is too rubbery.

ON the other hand the homemade naan are soft (after cooling also). Mainly in restaurants they use yeast as leavening agent. But to avoid yeast I use Baking Powder, Baking Soda and Curd. It is so easy to make this recipe.

We can serve these naan with Paneer Butter Masala, Paneer Kadhai, Paneer Bharta, Chicken Kadhai, Chicken Butter Masala etc. So you should must try this recipe and enjoy it at home.

You make sure not to use Non-Stick Pan as it slides down the naan while flipping down. Do not use oil in the pan as it prevents naan from sticking to the pan.

Today we will learn to cook BUTTER NAAN. We will use some butter with coriander leaves as toppings that it looks YUMMY and tests better.

INGREDIENTS-

1. Refined Flour        - 2 cups
2. Curd                        - 1/2 cup
3. Sugar                      - 2 tsp
4. Salt                         - 1/2 tsp
5. Oil or Butter          - 1 tbsp
6. Baking Powder      - 1 tsp
7. Baking Soda          - 1/4 tsp
8. Luke Warm Water - as per required

FOR TOPPINGS--

1. Melted Butter               - 3 tbsp
2. Coriander Leaves        - 2 tbsp (chopped finely)
3. Kalonji (Onion Seeds) - 1 to 2 tsp

PROCESS FOR MAKING DOUGH --

In a bowl mix flour, baking powder, baking soda, sugar and salt. Mix it properly.

Then add curd and oil and mix it.

Add some water and knead it in to a soft dough. Cover it with a wet cloth/napkin and set aside in a warm place for at least 30 minutes.

PROCESS FOR MAKING NAAN--

Heat a pan. Divide the dough in to small balls. Roll the balls in to the size of a naan. In this process you can use the ROLLING PIN or make it with your fingers. 

BRUSH the top lightly with water and sprinkle some onion seeds. Lightly press so that, the onion seeds stick to the Naan.

Turn over the naan and brush the other side with water to stick the naan on the pan. 

When the pan is hot, place the naan on the pan. When small bubbles are seen on the top then turn the pan, so that the side with onion seeds is in direct contact with the flame.

Moving the tawa or pan slightly to cook it.When the surface is slightly brown the naan is ready.

Brush with Butter. Serve it with Paneer Butter Masala, Butter Chicken, Paneer korma as your choice.

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THANK YOU