Monday, December 20, 2010

Butter Naan

  • 2 cups All Purpose flour (maida)
  • 1 tsp Active dry yeast
  • 1/2 tsp Salt
  • 1 tsp Sugar 
  • 2 tbsp Oil
  • 2 1/2 tbsp Yogurt
  • 3/4 cup Lukewarm water
  • 1 tsp Butter 
  • 1/4 cup All Purpose flour for rolling

  1. In a bowl add active dry yeast, sugar and lukewarm water. Dissolve them well.
  2. Close it and let it sit for 10 minutes or until the mixture becomes frothy.
  3. In a large bowl add all purpose flour, yogurt and salt. Mix well. 
  4. Now add the frothy yeast mixture and knead well. Add more water little by litle until the flour is kneaded together.
  5. Knead to a soft dough. The dough will be sticky. Add oil and again knead it.
  6. Close the lid and leave to rise until it becomes double of its volume. 
  7. Heat the oven to 500 degrees with any flat baking tray for at least thirty minutes so the baking tray is hot. 
  8. Next turn the oven to high broil.
  9. Knead the dough for about two to three minutes and divide the dough into six equal parts.
  10. Take each piece of dough, one at a time, dip it in the dry flour and roll into 8-inch oval shape.
  11. Before putting the naan in oven, lightly wet the naan on both the sides with your hands and then place on the hot baking tray. 
  12. Place this baking tray on the top rack of the oven.
  13. The naan will take about 2 mins to cook, depending upon your oven. After the naan is broiled (naan should be golden brown color on top).
  14. Take naan out of the oven and brush lightly with butter. 
  15. Cut the naan into half and keep it closed container, so that they would not dry.
  16. Repeat this process with other balls of dough.
  17. Serve this butter naan with Dal, Chola, Palak Paneer or any curry.

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