Butter Naan Recipe: Healthier, Homemade and Oven-Free

wellhealthorganic.com Butter Naan: This Butter Naan recipe offers a convenient twist, bypassing the need for a traditional tandoor oven while still delivering delicious results. Crafted with whole wheat flour, it’s a healthier alternative brushed with butter for added flavor.

Butter Naan

• Prep Time: 2 hours
• Cook Time: 30 minutes
• Total Time: 2 hours 30 minutes
• Cuisine: North Indian
• Course: Main Course
• Diet: Vegetarian
• Difficulty Level: Moderate

Ingredients:

1. 3 cups whole wheat flour (atta)
2. 1 tablespoon sugar
3. ½ teaspoon instant yeast
4. 1 cup water, or as required
5. 3 to 4 tablespoons Curd (yogurt)
6. 2 tablespoons Butter 
7. ¾ teaspoon salt, or as required
8. Butter – softened or melted, as required

Also Read: Rasmalai 

Instructions:

Making Buttery Dough:

1. In a bowl, mix together instant yeast, sugar, and water until the sugar and yeast fully dissolve.
2. Add 1 cup whole wheat flour to the mixture and stir until well combined. Cover and set aside to leaven for 40 to 45 minutes.
3. Add the remaining whole wheat flour, salt, softened butter, and yogurt to the leavened mixture. Knead until a soft, pliable dough forms.
4. Adjust the dough consistency by adding flour if sticky or water if dry. Cover and let the dough rest for 25 to 30 minutes.
5. Divide the dough into medium-sized balls and allow them to rest for an additional 15 to 20 minutes.

Assembling and Rolling:

1. Lightly dust the dough balls with flour. Optionally, sprinkle sesame seeds or nigella seeds on the dough before rolling.
2. Roll each ball into small to medium-sized rounds of medium thickness.

Cooking Butter Naan:

1. Heat a tawa or flat skillet over medium-high to high heat.
2. Place the rolled flatbread on the hot tawa. Cook until the bottom is partly cooked, then flip. Air pockets should form on the naan.
3. After the second side is half-cooked, remove the naan and place the first-cooked side facing the fire. The naan may puff up.
4. Flip and brown the second side until cooked through but not overdone.
5. Transfer the hot naan to a roti basket or casserole, and spread softened butter on top.
6. Repeat the process to make all butter naans in batches. Stack them in the roti basket if not serving immediately.

Also Read: Roti 

Notes:

• Ensure the dough is kneaded to a soft, pliable texture.
• Substitute instant yeast with ¾ teaspoon dry active yeast or 1.5 teaspoons fresh yeast, activating them with lukewarm water.
• If using all-purpose flour instead of whole wheat flour, adjust water quantity accordingly.
• Customize naans by adding sesame seeds, coriander leaves, or nigella seeds while rolling.
• Adjust salt quantity if using salted butter.
• Easily scale the recipe to make half or double batches.