Description
This recipe delivers incredibly soft and fluffy butter naan, perfect for pairing with your favorite curries or enjoying as a delicious snack. Unlike some naan recipes, this one includes an egg, which contributes to its exceptional softness and ensures it stays pliable even after it cools down. The use of butter both in the dough and brushed on after cooking adds a rich, irresistible flavor. This recipe is relatively simple and doesn’t require a tandoor oven, making it accessible to home cooks of all skill levels.
Ingredients:
- All-purpose flour – 2 cups
- Sugar – 3 tbsp
- Yeast – 1 tsp
- Salt – 1/2 tsp
- Egg – 1
- Melted butter – 3–4 tbsp (plus extra for brushing)
- Lukewarm milk – 220–250 ml (add gradually)
Preparation:
Step 1: Prepare the Dough
In a large mixing bowl, combine the all-purpose flour, sugar, yeast, and salt. Ensure the yeast is fresh for the best results. Create a well in the center of the dry ingredients.
Step 2: Crack in the egg into the well. Add the melted butter (3-4 tbsp) and start adding the lukewarm milk gradually. It’s important that the milk is lukewarm, not hot, as hot milk can kill the yeast.
Step 3: Begin kneading the mixture. Continue kneading for 5–7 minutes until the dough comes together and becomes soft and smooth. The dough should be slightly sticky but manageable. If it’s too dry, add a little more milk, a teaspoon at a time. If it’s too wet, add a little more flour, a tablespoon at a time.
Step 4: Once the dough is smooth and elastic, form it into a ball. Rub a little melted butter over the surface of the dough. This will help prevent it from drying out during the proofing process.
Step 5: Cover the bowl with a clean kitchen towel or plastic wrap. Place the bowl in a warm place and let it rest for 30–60 minutes, or until the dough has doubled in size. The warmer the environment, the faster the dough will rise.
Step 6: Shape the Naans
After the dough has proofed, gently punch it down to release the air.
Step 7: Divide the dough into 6 equal portions.
Step 8: Lightly grease your hands with oil to prevent the dough from sticking.
Step 9: Take one portion of the dough and gently roll it out into an oval or round naan shape, about 1/4 inch thick. The shape doesn’t need to be perfect.
Step 10: Cook the Naan
Heat a flat pan or tawa (griddle) over medium heat. Make sure the pan is hot before adding the naan.
Step 11: Carefully place the naan on the hot pan.
Step 12: Cook for 1-2 minutes, or until bubbles start to appear on the surface of the naan.
Step 13: Flip the naan and cook the other side for another 1-2 minutes, or until golden brown spots start to form.
Step 14: Remove the naan from the pan and brush generously with melted butter. This is what gives the naan its signature flavor and sheen.
Repeat steps 9-14 with the remaining portions of dough.
Why You’ll Love This Recipe
This butter naan recipe is a winner for several reasons:
- Softness: The addition of an egg ensures that the naan remains soft and pliable even after it has cooled.
- Flavor: The butter adds a rich, delicious flavor that complements a wide variety of dishes.
- Simplicity: The recipe is easy to follow and doesn’t require any special equipment like a tandoor oven.
- Versatility: Naan can be served with curries, grilled meats, or enjoyed as a snack with dips.
Serving Suggestions:
- Serve warm with your favorite Indian curries, such as butter chicken, palak paneer, or chana masala.
- Use as a wrap for grilled meats or vegetables.
- Enjoy as a snack with hummus, raita, or other dips.
- Make naan pizzas by topping with your favorite pizza toppings and baking in the oven.
Tips:
- Use fresh yeast for the best results.
- Make sure the milk is lukewarm, not hot, to avoid killing the yeast.
- Don’t over-knead the dough, as this can make the naan tough.
- If the dough is too sticky, add a little more flour, a tablespoon at a time.
- If the dough is too dry, add a little more milk, a teaspoon at a time.
- Cook the naan over medium heat to prevent it from burning.
- Brush generously with melted butter after cooking for the best flavor.
- Store leftover naan in an airtight container at room temperature for up to 2 days. Reheat in a pan or microwave before serving.
Preparation Time:
- Prep time: 20 minutes
- Proofing time: 30-60 minutes
- Cook time: 15 minutes
- Total Time: 1 hour 5 minutes – 1 hour 35 minutes
Nutritional Information (per naan):
(Note: Estimated values, actual values may vary based on specific ingredients and portion sizes.)
- Calories: Approximately 250-300
- Protein: 6-8g
- Sodium: 200-300mg
Conclusion
This easy butter naan recipe is a fantastic addition to your cooking repertoire. The soft, fluffy texture and rich buttery flavor make it a crowd-pleaser. Whether you’re serving it alongside a flavorful curry or enjoying it as a simple snack, this naan is sure to impress. With its simple ingredients and straightforward instructions, you’ll be making homemade naan like a pro in no time!
Questions and Answers about this Recipe:
Q1: Can I use whole wheat flour instead of all-purpose flour?
A: Yes, you can substitute some of the all-purpose flour with whole wheat flour for a healthier option. However, keep in mind that whole wheat flour can make the naan slightly denser. I recommend starting with a 50/50 blend of all-purpose and whole wheat flour and adjusting the ratio to your liking. You may also need to add a little more liquid as whole wheat flour absorbs more moisture.
Q2: Can I make the dough ahead of time?
A: Absolutely! You can prepare the dough in advance and store it in the refrigerator for up to 24 hours. Just make sure to wrap it tightly in plastic wrap to prevent it from drying out. When you’re ready to use it, let it come to room temperature for about 30 minutes before rolling and cooking.
Q3: I don’t have a flat pan or tawa. Can I use a regular skillet?
A: Yes, a regular skillet will work just fine. Ideally, use a cast-iron skillet for even heat distribution, but any heavy-bottomed skillet will do. Make sure the skillet is hot before adding the naan to prevent sticking.
Q4: Can I add garlic or other herbs to the naan?
A: Definitely! Feel free to get creative with your naan. You can add minced garlic, chopped cilantro, or other herbs to the dough before rolling it out. You can also sprinkle the naan with sesame seeds or nigella seeds before cooking for added flavor and texture.
Q5: My naan is not puffing up. What am I doing wrong?
A: There are several reasons why your naan might not be puffing up. First, make sure your pan is hot enough. Second, ensure that your dough is properly proofed and has doubled in size. Third, avoid over-kneading the dough, as this can develop too much gluten and prevent it from puffing up. Finally, make sure you are cooking the naan over medium heat. If the heat is too low, the naan won’t puff up properly.
