Butter naan
Butter naan, from above
VegPunjab

Butter naan

Curd leavened, tawa puffed, butter dripping. Restaurant naan without a tandoor.

40 minTime
9 gProtein each
mildSpice
2hPlan ahead. Soak for 2 hours first; the 40 minutes come after.
The tandoor at home2 chapters · 1 min read

Make it your way

Grandma's wayCurd dough, tawa flip, lots of butter.
The original
398kcalsame
9 gproteinsame
2 gfibresame
40minutessame

Classic butter naan.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Maida (all-purpose flour, plain flour)2½ cups
Curd (plain yogurt, natural yoghurt)⅓ cup
Milk⅓ cup, warm
Waterabout 1/4 cup, warm
Baking powder1 tsp
Baking soda (bicarb soda, bicarbonate of soda)¼ tsp
Sugar1 tsp
Salt¾ tsp
Cooking oil (vegetable oil)2 tsp
Butter3 tbsp, to brush
Nigella seeds½ tsp, optional

Method

5 steps
  1. 1Mix maida, baking powder, soda, sugar and salt. Add curd, milk and water and knead a soft, sticky dough. Rub with oil and rest 2 hours covered.
  2. 2Divide into 8 balls. Roll each into an oval about 1/4 inch thick, sprinkle nigella and press lightly.
  3. 3Wet the back of the naan with water and slap it, wet side down, onto a very hot iron tawa.
  4. 4When bubbles form, flip the tawa upside down over a high flame so the top chars.
  5. 5Pry it off with a spatula and brush generously with butter.
Serve it like this

Stack them in a cloth lined basket so they stay soft and warm, with a little ghee on top if you like.

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Make it a meal

What goes with Butter naan: a bread or rice, a side, something to drink and something sweet.

With a main Matar paneer40 min
With a main Kadai paneer35 min
On the side Baingan bharta40 min
On the side Aloo gobi35 min
To drink Sweet lassi10 min
Something sweet Gajar halwa90 min
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