Butter Naan

SpicySpicy Served HotServed Hot
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Servings: 3 Preparation time:
Ingredients:
  • Plain Flour, Maida, Refined flour (Refined flour)Maida) - 4 cups ( 400 g )
  • Baking Soda, Powder, Cooking Soda, Sodium Bicarbonate, Soda Bi-carb Baking powder - 1 teaspoon
  • Baking Soda, Powder, Cooking Soda, Sodium Bicarbonate, Soda Bi-carb Soda bicarbonate - 1/2 teaspoon
  • Salt, Common Salt, Rock Salt, Table Salt Salt - 1 teaspoon
  • Brown Sugar, Sugar - 2 teaspoons
  • Egg, Whole, Raw, Anda Egg - 1
  • Milk, Producer, Warm, hot Milk - 1 cup
  • Yogurt, Plain, Low Fat, Curd, yoghurt Yogurt - 2 tablespoons
  • Canola Oil, Vegetable Oil, Cooking Oil - 2 tablespoons
  • Onion Seeds, kalonji Onion seeds (kalonji) - 2 teaspoons ( optional )
  • Butter, Butter - 2 teaspoons

Instructions (Preparation Steps):

  • Sieve flour with baking powder, baking soda and salt. Add sugar, egg, milk, yogurt and water.
  • Knead well into a medium soft dough.
  • Apply a little oil and keep it under wet cloth for one hour.
  • Make eight equal sized balls.
  • Apply a little oil and put onion seeds ( optional ) on top. Press sides first and then center of the dough ball. Give a round flat shape.
  • Pick in hand and pat to give it a round shape of about six inches diameter. Stretch it from one side to give a triangular shape. Put it on a cloth pad and put it on a preheated tandoor wall or cook in a preheated oven at 200ºC.
  • Remove using skewers / tongs when it is crisp and lightly browned on both sides ( 3 - 4 minutes for each side ). Serve hot topped with butter.

Cook's Tip:
1 cup heavy cream can be replaced by 1 cup evaporated milk OR ¾ cup milk with 1/3 cup of butter.
424 likes
To turn milk sour, add 15 ml vinegar or 20 ml lemon juice to 250 ml milk.
59 likes
To keep the yogurt fresh for many days, fill the vessel containing yogurt with water to the brim and refrigerate. Change the water daily.
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