Butter Naan Recipe: Our homemade butter naan is cooked on a tava and infused with the rich flavor of butter and black sesame seeds. This simple recipe uses basic ingredients like plain flour, yeast, sugar, curd, ghee, and kala til, making it easy to prepare at home.
Making butter naan from scratch is straightforward, using ingredients commonly found in every kitchen pantry. While traditionally refined flour is used, whole wheat flour can be substituted for a healthier option. Our recipe includes yeast for fermentation, but some may opt for curd and baking soda instead.
Careful kneading of the dough is crucial to ensure the naan turns out soft and not chewy.
Naan is a popular Indian bread enjoyed worldwide, especially in Punjabi cuisine. While it’s typically cooked in a tandoor oven, our recipe offers a great alternative using a non-stick tava. Serve these delicious butter naans hot with your favorite subzi or dal.
Butter Naan Recipe Ingredients:
- 1 cup plain flour (maida)
- 1/2 tsp dry yeast
- 1/2 tsp sugar
- 1 tbsp fresh curd (dahi)
- 1 tbsp melted ghee
- Salt to taste
- 5 tsp black sesame seeds (kala til)
- Plain flour (maida) for rolling
- 5 tsp butter for brushing
Butter Naan Recipe Method:
- In a bowl, combine yeast, sugar, and 5 tbsp lukewarm water. Cover and set aside for 5 to 7 minutes.
- In another bowl, mix plain flour, yeast-sugar mixture, curds, melted ghee, and salt. Knead into a soft dough using lukewarm water. Cover and let it rest for 30 minutes or until it slightly increases in volume.
- Divide the dough into 10 equal portions.
- Flatten a portion of the dough on a rolling board and sprinkle ½ tsp black sesame seeds over it. Roll out into an oblong shape of 125 mm (5″) using some plain flour for rolling.
- Heat a non-stick tava and place the naan on it with the sesame seeds side facing downwards.
- Cook until it puffs slightly, then flip it over.
- Cook until it puffs a little more, then roast it on an open flame until golden brown on both sides.
- Repeat with the remaining dough to make 9 more naans.
- Brush each naan with butter and serve hot.
Nutrient values per naan:
- Energy: 76 cal
- Protein: 1.7 g
- Carbohydrates: 10.1 g
- Fiber: 0.2 g
- Fat: 3.2 g
- Cholesterol: 4 mg
- Sodium: 14 mg
Dough for Butter Naan Recipe:
- In a large bowl, take plain flour.
- Add the yeast-sugar mixture. Alternatively, you can use baking powder and baking soda instead of yeast.
- Mix in the curds, which act as a leavening agent for soft and crumbly naan.
- Add melted ghee and salt, and mix well.
- Gradually add lukewarm water to knead into a soft dough. Be careful not to add too much water, as it will make the dough sticky.
- Knead the dough until it becomes smooth.
- Cover the dough with a lid or damp muslin cloth and allow it to prove for approximately 30 minutes, or until it slightly increases in volume.
- After 30 minutes, deflate the dough and knead it again to remove excess air.
- Divide the dough into 10 equal portions.
How to Make Butter Naan Recipe on Tawa:
- Take a portion of the dough, shape it into a round ball, and flatten it between your palms. Dip it in flour to coat, then shake off any excess flour and place it on a rolling board.
- Sprinkle ½ tsp of black sesame seeds over the flattened dough.
- Roll out the dough into an oblong shape of about 125 mm (5″), using a little plain flour to prevent sticking.
- Heat a non-stick tava (griddle) and place the naan on it with the sesame seeds side facing downwards. Alternatively, you can cook naan in a pressure cooker without a tandoor.
- Cook on one side until it puffs slightly, then flip it over.
- Cook on the other side until it puffs a little more. While traditionally, butter naan is cooked in a tandoor, cooking on a tava and then an open flame provides a similar texture and flavor.
- Roast the naan on an open flame until it turns golden brown on both sides.
- Repeat steps 1 to 7 to make 9 more butter naans on the stovetop without a tandoor or oven.
- Brush each naan with a little butter.
- Serve the butter naan immediately.
Conclusion:
Homemade Butter Naan Recipe is a delicious Indian bread that can be easily made at home using simple ingredients. Whether you cook it on a tava or in a tandoor, the rich flavor of butter and sesame seeds adds a delightful touch to this classic dish. With our easy-to-follow recipe, you can enjoy fresh, warm butter naan anytime you crave it. Serve it alongside your favorite curries or dals for a satisfying meal that will surely impress your family and friends.
FAQs about Butter Naan Recipe:
Can I use whole wheat flour instead of plain flour?
Yes, you can substitute whole wheat flour for plain flour to make a healthier version of butter naan. However, keep in mind that the texture and flavor may vary slightly.
Can I skip using yeast in this recipe?
Yes, if you prefer not to use yeast, you can use baking powder and baking soda as alternatives for leavening the dough. The naan will still turn out soft and delicious.
Can I cook the naan without a non-stick tava?
While a non-stick tava is ideal for cooking butter naan, you can also use a regular tava or even a cast-iron skillet. Just make sure to grease it lightly with oil or ghee to prevent the naan from sticking.
How do I reheat leftover butter naan?
To reheat leftover butter naan, you can either wrap them in aluminum foil and warm them in the oven or heat them on a tava until they are heated through. Brushing them with a little butter before reheating will help keep them soft and moist.
Can I freeze the butter naan dough for later use?
Yes, you can freeze the butter naan dough for later use. Simply divide the dough into portions, wrap them tightly in plastic wrap or aluminum foil, and store them in the freezer. When ready to use, thaw the dough in the refrigerator overnight and then proceed with the recipe as usual.
