The Persian word for bread is nan, and there are variations of this word scattered all throughout Central and South Asia.Īuthentic naan calls for two main methods of preparation on a slightly concave griddle ( tava), or on a cylindrical oven, often made of clay, ( tandoor). The Persians used to cook their bread on top of hot stones. Some of the oldest civilizations had some form of bread they used, including civilizations in the Indus Valley, Mesopotamia and Egypt. It tends to have little burnt spots once cooked, which may remind you of an authentic Neapolitan pizza (the consistency is surprisingly very similar!), but with more of a rubbery texture, and a much more savory profile. Naan bread is generally very flat, roundish in shape and quite doughy. This bread, however, has some differences. Naan is just another version of a familiar staple food found all around the world bread. Serve Homemade Butter Naan recipe with Paneer Makhani or Smoked Dal Makhani Dhaba Style Recipe and Pickled Onions for a weekend lunch or dinner.If you are new to south Asian cuisine, you may be unaware of a delicacy known as Naan. Once done, remove from the flame and serve hot.īrush the tops of the Butter Naan lightly with chaat masala and butter if desired. Using tongs, flip the naan directly on the flame to give it the roasted flavor and make it little more crisp. Place the rolled naans out on the skillet and cook on both sides until you can see light brown spots and bubbles coming through. Method for Cooking the Naans on Gas Stove You can also brown the tops on the gas stove hold the naans with the tongs and place them directly over the flame for about 10 seconds. Transfer a few of the naans to the broiler pan and broil for 15-20 seconds to brown the tops. Naans can be pre made and kept warm wrapped in a cloth and inside bread box or any other covered container.īefore serving, preheat broiler to maximum heat. Repeat with the same process of baking with the remaining naans. And bake until they are puffed and lightly brown, 3-4 minutes. Arrange a few of the naans in a single layer on the ungreased baking sheets or directly on the baking stone. If you have a baking stone place it in the oven. Preheat the oven to 250 C or to the maximum heat. With your fingers, stretch each round into a 5-7 inch oval. With a rolling pin, quickly roll out each ball into a 5 inch oval. Once the naan dough has doubled, punch down the dough, knead for a minute and divide into 12 to 15 equal portions. Place the dough in a greased bowl, cover the bowl and allow the dough to rest for 3 to 4 hours until the dough has doubled in volume. The dough after 10 minutes of kneading will still be soft and pliable. Now knead the naan dough with the oiled hands until smooth, for about 10 minutes oil your hands more if the dough is sticky. Add a little more water if required to bring the dough together. Knead into the flour and until the whole dough collects into a mass. Now make a well in the center of the flour mixture and add the yogurt, salt and yeast mixture. Stir together the warm water, yeast and sugar until yeast is completely dissolved.
You can do this in a blender as well, but the dough when worked with hands gives a better texture to the dough. With your hands, blend the butter into the flour until it forms coarse crumbs. To begin making the Butter Naan recipe, in a large bowl add the 3 cups of flour and butter.
#BUTTER CHICKEN NAAN HOW TO#
How to make Homemade Butter Naan Recipe - Soft Yogurt Bread
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