Butter Naan
The restaurant-style yeasted naan — soft, with a buttery glaze and the faint sourness of yoghurt. Goes with everything from butter chicken to dal makhani.
Per serving
Ingredients
- 2 cupsMaida
- 1 tbspInstant yeast
- 1 tbspSugar
- 1 tspSalt
- 1/4 cupYoghurt (curd)
- 1/2 cupMilk, warm
- 2 tbspOil
- for finishingButter, melted
- 2 tspGarlic, minced (optional, for garlic naan)
- 2 tbspCoriander leaves, chopped (optional)
- a pinchNigella seeds
Method
- 1
Bloom the yeast in warm milk with sugar for 10 minutes until frothy.
- 2
In a bowl, combine maida and salt. Add yoghurt, the yeast milk and oil. Knead for 8 minutes — the dough should be soft, slightly tacky, but not sticky.
- 3
Cover and rest in a warm spot for 90 minutes until doubled.
- 4
Punch down, divide into 6 balls. Roll each into a teardrop or oval, 5 mm thick. Press minced garlic and chopped coriander into the surface if you're making garlic naan; otherwise sprinkle nigella seeds.
- 5
Wet the underside of the rolled naan with water. Slap onto a screaming-hot iron tawa, wet side down — it'll stick on contact.
- 6
After 30 seconds, flip the tawa over a high gas flame and cook the naan over the direct fire for 20–30 seconds until charred in spots.
- 7
Use a flat spatula to lift the naan off the tawa. Brush generously with melted butter. Serve immediately.