Classic Butter Naan
Traditional dish · Indian
A soft, chewy, and slightly leavened flatbread made with all-purpose flour, yogurt, and milk, then brushed generously with butter. Perfect for scooping up curries and dals.
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Ingredients
- All-purpose flour (Maida)2 cups
- Yogurt1/4 cup
- Milk1/4 cup
- Sugar1 tsp
- Yeast (instant)1 tsp
- Baking powder1/2 tsp
- Salt1/2 tsp
- Butter (melted)3 tbsp
- Wateras needed
- Ghee or oil (for cooking)for brushing
Steps
- 1
Activate yeast in warm milk with sugar. Let it sit for 5-10 minutes until frothy.
- 2
In a large bowl, combine flour, baking powder, and salt. Make a well in the center.
- 3
Add the activated yeast mixture and yogurt to the well. Mix to form a soft dough, adding water as needed.
- 4
Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
- 5
Place the dough in a greased bowl, cover, and let it rise in a warm place for 1-2 hours, or until doubled in size.
- 6
Punch down the dough and divide it into 6-8 equal portions. Roll each portion into a ball.
- 7
On a lightly floured surface, roll out each ball into an oval or teardrop shape, about 1/4 inch thick.
- 8
Heat a cast-iron skillet or tawa over medium-high heat. Cook the naan for 1-2 minutes per side, until puffed and lightly browned.
- 9
Brush the cooked naan generously with melted butter.
- 10
Serve hot.
