Butter Naan

SpicySpicy Served HotServed Hot
based on 0 Ratings


Servings: 3 Preparation time:
  • 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:
Use buttermilk instead of butter to prepare a gravy
To thicken milk for kheer or basundi faster, add some coarse rice powder dissolved in little cold milk.
Store eggs with the large end up to keep the yolk centered.


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