Naan is a leavened Indian flatbread.
To simplify it according to our local ugandan style, we could call it dry chapati.
Butter naan is always made with all purpose flour and butter.
It is a very Simple recipe with less ingredients.
Tips For Making This Recipe Perfectly
- First of all use very good quality yeast as otherwise the taste of the yeast will be felt in the naan.
- Make sure to knead the dough really well as it is an important step to get elastic naan.
- Roll the naan dough thin for feather light naan.
- While rolling the dough do not apply lots of pressure.
- Finally for best tasting naan use cast iron skillet with handle as cast iron retains the heat and spreads it evenly.
Ingredients For Making Butter Naan?
Plain flour or all purpose flour. If you want you can use whole wheat flour completely or in parts. Do note that when you use whole wheat flour the quantity of yeast and water will vary. Naan made with wheat flour will be a bit dense and dark.
The yeast you use can make or break your recipe. Use the best quality yeast you could, not only for this recipe but for all the recipes that call for yeast. I have made this recipe with active dry yeast which required proofing. If you have instant dry yeast you can add it directly to the dough.
Use filtered lukewarm water around 110 f for proofing the yeast.
- Milk And Curd
Mild and curd lends a soft texture to this flat bread and vegans can simply use some warm water in place of it.
- Toppings For Naan
Here I have used white sesame seeds. You can also use black sesame seeds, nigella seeds, finely chopped garlic and cilantro leaves.
How To Make This Recipe Vegan?
- For making vegan homemade naan just replace butter with oil and milk with warm water.
How To Make Butter Naan Without Yeast?
To make naan without yeast, just add 1.5 teaspoons baking powder instead of yeast and add just to the flour mixture and knead the dough.
Serve butter naan as soon as you make it with any sauce of choice.