HOMEMADE BUTTER NAAN

Nothing says warmth, comfort and satisfying like homemade Naan. Naan is just simply an Indian Flat bread that is usually a side dish for Butter Chicken, Chicken Curry or Chicken Marasala. It is so easy to make that I have no idea why I never made it before. I promise you once you make your first batch you will want to make Naan all the time! I made ChickenCurry before and now I regret why I did not think of making Naan to go with it. But no worries, I will soon make that beautiful combo soon. Naan is so delicious and if you have ever had it at a restaurant - unless it is an authentic Indian restaurant - you will never want to eat bought Naan again. Homemade Naan is way better than the store bought that you do not know how long it has stayed.Freshly made Naan will go so fast you will probably not have any left overs. Served warm with your favorite curry, you will have none left for the next day!
Ingredients

3 Tablespoons Melted Butter
2 1/2 Cups All Purpose Flour
1 Teaspoon Instant Dry Yeast
1/2 Cup Warm Water (if using active dry yeast)
1/2 Cup Yogurt
1 Tablespoon Sugar
2 Tablespoons Vegetable Oil

Instructions
Pour flour, sugar and the instant dry yeast into a large bowl. (If using active dry yeast, put the yeast in a bowl with the water and let it sit until it froths up)

Make a hole in the center of the flour, sugar and yeast mixture

Add in the yogurt. Start mixing with a spoon until the dry and wet ingredients start to combine

Use your hand to start kneading the dough that will now start to come together

Continue kneading until the dough starts to come off the sides of the bowl. You need to knead the dough until it becomes soft and shiny. This will take TEN minutes. Do not estimate the time, make sure it is 10 minutes! Set the timer just to be sure

Oil the bowl slightly and put in your dough. Cover and let sit in a warm place for exactly one hour. If your place is not warm enough you can turn on the oven, let it heat up a bit, turn it off and put your covered dough to rise

After one hour the dough will have doubled in size

Punch the dough down before you begin working on it again

Lay the dough on a lightly floured surface, knead for a few seconds

Divide the dough into 8 pieces by cutting with a knife or pizza cutter

Cover the rest of the dough as you begin to roll one of the pieces

Roll out the pice of dough into a round shape or tear shape to 1/8 inch or your desired thickness
You can roll out all the dough for easier cooking, just make sure to keep them covered so they do not dry out

Heat a heavy cast iron pan, skillet or tawa. Lightly brush the aurface with a little oil. Place the rolled out dough on the hot pan and let it start to cook

Bubbles will begin to form at the rop and then once it puffs up flip it on the other side

Spread the melted butter on the first side. Be as generous as you would like. Turn it over

Spread butter on the second side of the Naan, then remove from the heat

Keep warm covered with clean towel as you finish the rest of the Naan Bread
Sprinkle with Cilantro as garnish and serve warm with Butter Chicken or Chicken Marasala

Soft, buttery, pillowy goodness

print recipe

HOMEMADE BUTTER NAAN

by Mulunga Alukwe September-27-2017

Ingredients

• 2 1/2 Cups All Purpose Flour
• 3 Tablespoons Melted Butter
• 1 Teaspoon Instant Dry Yeast
• 1 Cup Yogurt
• 1 Tablespoon Sugar
• 2 Tablespoons Vegetable Oil

Instructions

Pour flour, sugar and the instant dry yeast into a large bowl. (If using active dry yeast, put the yeast in a bowl with the water and let it sit until it froths up)Make a hole in the center of the flour, sugar and yeast mixture. Add in the yogurt. Start mixing with a spoon until the dry and wet ingredients start to combine. Use your hand to start kneading the dough that will now start to come togetherContinue kneading until the dough starts to come off the sides of the bowl. You need to knead the dough until it becomes soft and shiny. This will take TEN minutes. Do not estimate the time, make sure it is 10 minutes! Set the timer just to be sureOil the bowl slightly and put in your dough. Cover and let sit in a warm place for exactly one hour. If your place is not warm enough you can turn on the oven, let it heat up a bit, turn it off and put your covered dough to riseAfter one hour the dough will have doubled in size. Punch the dough down before you begin working on it againLay the dough on a lightly floured surface, knead for a few seconds. Divide the dough into 8 pieces by cutting with a knife or pizza cutter. Cover the rest of the dough as you begin to roll one of the piecesRoll out the pice of dough into a round shape or tear shape to 1/8 inch or your desired thickness You can roll out all the dough for easier cooking, just make sure to keep them covered so they do not dry outHeat a heavy cast iron pan, skillet or Tawa. Lightly brush the surface with a little oil. Place the rolled out dough on the hot pan and let it start to cookBubbles will begin to form at the top and then once it puffs up flip it on the other sideSpread the melted butter on the first side. Be as generous as you would like. Turn it over. Spread butter on the second side of the Naan, then remove from the heatKeep warm covered with clean towel as you finish the rest of the Naan Bread. Sprinkle with Cilantro as garnish and serve warm with Butter Chicken or Chicken Marasala

Details

Prep time: 20 mins Cook time: 40 mins Total time: 1 hour Yield: 2 Servings