Saucepan@saucepan · Shared this recipeFollowIndian · breadButter NaanSoft Indian flatbread made with flour, yogurt, and milk, topped with garlic, coriander, kalonji seeds, and butter.total30 minprep15 mincook15 minservings6Original recipe on indianhealthyrecipes.comKeep this recipeAdd a copy of Butter Naan to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings2 cup all-purpose flour ), 250 grams, (or 1 cup wheat flour + 1 cup all-purpose flour0.5 cup plain yogurt ), 120 ml, (curd6 tbsp luke warm milk ), (¼ cup + 2 tbsps, may need more2 tbsp oil, or melted butter2 tsp sugar0.5 to ¾ teaspoon salt ), (adjust to taste1 ½ teaspoon grated garlic ), (optional0.5 tsp baking powder0.25 tsp baking soda5 garlic cloves, sliced or chopped3 tbsp melted butter0.25 cup coriander leaves, chopped finely1 tsp kalonji seeds ), (optionalStepsClear checksTap an ingredient or step to check it off.1Step 1: To a mixing bowl add flour, baking powder, baking soda, salt, sugar and grated garlic . (If using instant yeast in place of baking powder and baking soda add it now. To use dry active yeast, refer notes.)2Step 2: Pour yogurt, oil and 4 tbsps luke warm milk. Begin to mix to form a smooth dough adding more warm milk as needed. You may need up to half cup milk.3Step 3: Knead well until the dough turns soft, elastic & pliable. When you press down the dough with your finger, it should dent easily.4Step 4: Optionally you can cover and rest the dough for 1 to 2 hours in a warm place. You can also make them instantly like I made here. (For yeast dough, rest in a warm place for 2 hours or until the dough rises & doubles, Then punch the dough one to 2 times to deflate slightly).5Step 5: Grease your fingers and divide the dough to 6 to 8 parts depending on the size you prefer.6Step 6: Make smooth balls and keep them covered until you finish rolling the naans.7Step 7: Sprinkle little flour on the rolling area and place a dough ball.8Step 8: Roll the ball to 8 to 9 inches long and 5 to 6 inches wide depending on the size of the dough ball.9Step 9: Sprinkle kalonji seeds, sliced garlic and coriander leaves. Press down or roll them gently.10Step 10: When you are done with 5 to 6 naans, begin to heat a griddle or pan.11Step 11: Ensure the pan is hot enough, then transfer the naan to it. Within a minute or so bubbles will be visible on top.12Step 12: With the help of a tong, flip it and cook either on the pan or directly over the gas fire or stove. Or place a wired rack on the stove and toast it. (check video or step by step photos).13Step 13: When you see brown spots on the naan, remove them to a plate and brush with some butter. Ensure it is cooked through on both the sides well.14Step 14: Smear some butter on top and serve naan right away with paneer butter masala, dal makhani, butter chicken or any other curry.getsaucepan.com/r/bce8449a-7e74-481e-b7bf-5579de7836d5 · Original: https://www.indianhealthyrecipes.com/naan/
