Butter naan recipe | How to make butter naan on tawa
Butter naan is the most popular Indian flatbread highly served in Restaurants and Dhaba’s. Naan’s are ideally made from maida or all-purpose flour and in restaurants, it is cooked in tandoor. However, it is not always possible to cook in tandoor at home. So, in this recipe blog, I will share how to cook naan on tawa or skillet on stove-top without compromising its taste.
Butter naans are easy to cook, soft and taste delicious when accompanied with rich and creamy north Indian curries like Paneer kadhai, Chole recipe, Dum Aloo recipe, or any other Paneer or mushroom curries. Whenever I am bored of eating regular phulka roti’s or parathas, I end up making this simple butter naan recipe. If you extend the recipe a little more, you can have garlic naan as well. Also, if you stuff the naan bread with mashed aloo/potato masala, you can also have aloo kulcha prepared.
Butter naan recipe
Typically, for making naan, instant or dry yeast is used as a raising agent which yields more soft and elastic butter naans. Consuming yeast in limit is good but more consumption of yeast may lead some health problems like bloating, bad breath, etc. So, whenever I make butter naan at home, instead of yeast I use a combination of baking soda, baking powder and curd. It is then rested in a warm place for about 1.5 to 2 hours and then rolled into an oval shape and cooked.
I personally like the charred spots on naan, it tastes yum when eaten with spicy paneer curries. You can also bake the rolled naan dough in the oven in a convection mode or even you can cook in the cooker by sticking the naan on its side. But, I prefer cooking on tawa as it gets cooked from both the sides and it tastes very similar to the one cooked in tandoor.
Furthermore, making butter naan is very simple yet some suggestions to get the perfect texture. The most important thing is the dough. You need to knead the dough really smooth, to get the perfect chewy texture and elasticity. The more you need it, the butter naan would be more winning. Also, you need to keep the kneaded dough in a warm area to let the dough get properly fermented. You can place it in a preheated oven as well if you stay in a cold region.
Butter naan recipe Card
Butter naan recipe
Materials
For making naan dough:
- 2 cups Maida or all purpose flour
- 1 tsp Sugar
- ¼ tsp Baking soda
- 2 tbsp Oil
- ¼ cup Fresh curd or yoghurt
- Salt per taste
- Lukewarm water to knead a soft & smooth dough
Other ingredients:
- 3 tbsp Butter melted
- 2 tbsp Fresh coriander leaves finely chopped
- 2 tbsp Kalonji or Nigella seeds
Instructions
For kneading naan dough:
- In a large mixing bowl, take maida and add salt, sugar, baking soda and oil.
- Add the fresh dahi into the mixing bowl. You can whisk the curd before putting it into the bowl.
- Now, mix all the ingredients nicely and crumble well till it holds the shape
- Then, add lukewarm water as needed and knead it.
- Add more water if required, and knead till you get a soft and smooth dough.
- Grease it with oil and cover with the damp cloth and place it in a warm place or in a preheated oven.
Rolling naan dough:
- Meanwhile, take the butter in the bowl and heat it for 10 15 seconds in the oven and add in chopped coriander leaves. Mix together and keep aside.
- After 2 hours, again Knead the dough gently to release any air, if present in the dough.
- Now, pinch a ball or lemon sized dough for rolling naan. No need to dust the dough ball with loose maida or flour.
- Roll it with the help of rolling pin and sprinkle some kalonji or nigella seeds and coriander leaves.
- Continue rolling the dough to an oval shape with the help of rolling pin. Do not roll too thin or too thick. It should be in medium thickness and the size should be smaller than your tawa size.
- Now flip the rolled naan and grease water all over the backside of naan, this helps the naan to stick to the tawa.
- Gently pull the naan and place the greased side of naan on the tawa and avoid using non-stick tawa.
- Now, slightly press the naan on tawa so that it will stick to it properly, this will help when flipping the tawa to cook from another side.
- Let it cook on medium flame till you see bubbles appearing on the top and brush some butter over it. (You can skip brushing butter at this step)
- Now, flip the tawa upside down and allow naan to cook directly on a medium -high flame till you see some charred brown spots on naan.
- Again flip the tawa, and with the help of spatula scrape the naan from the tawa and serve.
- Finally, serve hot or warm butter naan with your favourite curries like panner kadhai or dal fry.
Instructions
For kneading naan dough:
- In a large mixing bowl, take maida and add salt, sugar, baking soda and oil.
- Add the fresh dahi into the mixing bowl. You can whisk the curd before putting it into the bowl.
- Now, mix all the ingredients nicely and crumble well till it holds the shape.
- Then, add lukewarm water as needed and knead it.
- Add more water if required, and knead till you get a soft and smooth dough.
Grease it with oil and cover with the damp cloth and place it in a warm place or in a preheated oven.
Rolling naan dough:
- Meanwhile, take the butter in the bowl and heat it for 10 15 seconds in the oven and add in chopped coriander leaves. Mix together and keep aside.
- After 2 hours, again Knead the dough gently to release any air, if present in the dough.
- Now, pinch a ball or lemon sized dough for rolling naan. No need to dust the dough ball with loose maida or flour.
- Roll it with the help of rolling pin and sprinkle some kalonji or nigella seeds and coriander leaves.
- Continue rolling the dough to an oval shape with the help of rolling pin. Do not roll too thin or too thick. It should be in medium thickness and the size should be smaller than your tawa size.
- Now flip the rolled naan and grease water all over the backside of naan, this helps the naan to stick to the tawa.
- Gently pull the naan and place the greased side of naan on the tawa and avoid using non-stick tawa. Now, slightly press the naan on tawa so that it will stick to it properly, this will help when flipping the tawa to cook from another side.
- Let it cook on medium flame till you see bubbles appearing on the top and brush some butter over it. (You can skip brushing butter at this step).
- Now, flip the tawa upside down and allow naan to cook directly on a medium – high flame till you see some charred brown spots on naan.
- Again flip the tawa, and with the help of spatula scrape the naan from the tawa and serve.
- Finally, serve hot or warm butter naan with your favourite curries like panner kadhai or dal fry.
Important tips for making butter naan:
- The most important thing is kneading the dough. Knead the dough smooth and soft to get the perfect texture of naans.
- Do not forget to grease the rolled dough with water or else it will not stick on the tawa.
- Avoid using non-stick tawa, else while flipping the tawa naan would slip down. You can even bake it in the oven or in a cooker as well.
- Roll it any desired shape you like, however, rolling in an oval shape looks similar to the one served in restaurants.
- You can easily extend the recipe to garlic butter naan, by just adding grated garlic cloves into the butter.
- Finally, serve the butter naan hot or warm. It would become chewy when it is cool down.
Finally, I would like to share my other Indian bread recipes from my blog. This includes besan thalipeeth, palak paratha, matar kachori. Also, our Snacks page includes recipes like litti chokha recipe, matar ke chole recipe, nimki recipe, etc. In addition to this, do visit my other recipes collection from my blog like Main course collection, Breakfast collection, Desserts collection.
I never knew that making butter Nan at home is this much easy. Good step by step pictures.
Making Nan on tava is so cool. I don’t think lot many people have oven in india.