This Butter Naan Recipe Is Perfect For Your Dhabha Style Dinner

Butter naan is a quintessential Indian bread that is loved by people all over the world! The soft and pillowy texture of the naan pairs perfectly with the rich buttery flavour that it is known for. The naan is usually made with a combination of flour, yeast, yoghurt, and a few other ingredients that give it its unique taste and texture. But what really sets butter naan apart is the way it is cooked. Traditionally, it is baked in a tandoor oven, which gives it a beautiful charred flavour and crispy exterior. But even if you don't have a tandoor oven at home, you can still achieve that same delicious taste and texture by cooking it on a hot skillet or baking it in a regular oven.

Once the naan is cooked to perfection, it is then brushed with melted butter that seeps into every nook and cranny, giving it that perfect buttery flavour and making it even more irresistible. The butter not only adds flavour but also helps to keep the naan soft and moist, making it the perfect accompaniment to any curry or dish. So whether you're a die-hard Indian food lover or just looking for a new bread to add to your repertoire, butter naan is definitely worth trying. Trust me, once you take a bite of this delicious bread, you'll be hooked! Once the naan is cooked, it is brushed with melted butter and served hot. It is a delicious accompaniment to many Indian dishes, particularly curries and kebabs. Butter naan can also be made at home using a regular oven or a skillet. To make it at home, you can mix the dough ingredients together, knead the dough until it is smooth, and then let it rest for a few hours. Then, you can shape the dough into small balls and roll them out into thin rounds.

• 2 tablespoon butter
• 3/4 teaspoon salt
• 1 tablespoon butter
• 3 cup whole wheat flour
• 1 tablespoon sugar
• 1/2 teaspoon dry yeast
• water as required
• 4 tablespoon yoghurt (curd)

Method

• Mix the yeast, sugar, and water in a bowl. The yeast mixture should then be whisked with 1 cup of flour added. For 45 minutes, cover it and set it away. Salt, butter, curd/yoghurt, and the remaining whole wheat flour should all be added. Make a smooth, soft dough by kneading it. The dough should be covered and set aside for 25 to 30 minutes. The dough will then be divided into balls and set aside for a further 20 minutes.
• Add some kalonji and flour to the balls once they have been floured. Roll the balls into naans with a rolling pin. The naan should then be placed on a hot griddle. When the naan begins to bubble, flip it over, take it up with a pair of tongs, and position the side that was cooked initially towards the flames. To cook it evenly on both sides and prevent excessive burning, flip it. Remove the naan from the cooker as soon as you notice brown spots on it.
• Butter the naan before serving it hot with delectable sauces.