Butter naan is a leavened flatbread made of maida and traditionally cooked in a tandoor. Since most of us do not have a tandoor at home, we prefer visiting a restaurant to having one.
But what if we tell you that you can make restaurant-style butter naan right from the comfort of your kitchen?
3 cups whole wheat flour (atta) 1 tablespoon sugar ½ teaspoon instant yeast 1 cup water or as required 3 to 4 tablespoon Curd (yogurt) 2 tablespoons Butter – softened, unsalted or salted ¾ teaspoon salt or as required Butter – softened or melted, as required, for brushing on the naan, unsalted or salted
Mix instant yeast, sugar and water and dissolve the sugar and yeast granules in a bowl. Add 1 cup whole wheat flour and stir or whisk it with the rest of the yeast mixture.
Cover and keep aside to leaven for 40 to 45 minutes. Then add the remaining whole wheat flour, salt, softened butter and curd/yogurt. Knead to a soft, pliable and smooth dough.
If the dough becomes sticky, add a few tablespoons of flour and knead again. If it's dry, then add some more water. Cover the naan dough and keep aside for 25 to 30 minutes.
Now divide the dough into medium balls. Let the dough balls rest for about 15 to 20 minutes. Cover and keep aside.
Lightly dust the dough balls with some flour. Roll into small to medium sized rounds of medium thickness.
Place the rolled flat bread on a hot tawa or flat skillet at medium-high to high. When the bottom is partly cooked, flip it.
When the second side is half cooked, remove the naan with a pair of tongs and place the side which was cooked first facing the fire. The naan may puff up.
Flip and brown the second side also. Ensure the naan is cooked well but don't overcook it. Place the naan in a roti basket or casserole. Spread some softened butter on top. Serve hot.