Butter Naan
By Panchami Tamhankar
Feeds about 4
Ingredients
Bread dough
- 4 cups of refined flour
- 1 tsp of baking powder
- 1/2 tsp of baking soda
- Salt to taste
- 2 tsps sugar
- 1 egg
- 1 cup of milk
- 2 tbsp of yogurt
Cooking ingredients
- 4 tbsp of oil
- 5-6 tbsp of softened butter
Garlic Naan
- 25 cloves of garlic
- Fresh chopped coriander
Stuffed Naan
- Filling of choice (should be dry and cooked). This can include meats, potatoes, or even sweets.
Preparing the dough
- Sieve the flour and place in a large mixing bowl
- Whisk egg, milk, yogurt
- Add the mixture to the flour
- Add all the rest of the ingredients; baking powder, baking soda, sugar, salt and oil
- Knead the flour, adding water if required. The dough should be slightly sticky
- Cover the dough in a dampen cloth and let it rest for 2 hours
Making the naan
Preheat oven to about 450ยบ F Have on hand a small bowl of flour, rolling pin, marble board on which to roll, butter and any filling.
Whenever the bread or your hands feels sticky, apply a small amount of flour.
Take a small ball of dough in your hand. Dip into your dish of flour.
Note the bread dough is still wrapped in the wet cloth(left side of both images).
Place ball on marble board and roll out using very very little pressure. Ball should be about 4 inches in diameter
If you would like to stuff the bread, make your stuffing and allow to cool to room tempurature. Shown here is a mutton filling.
Cup your hand and place the dough on your palm. Place about 1.5 tbsp of filling into the center
Fold the edges in, sealing the filling in the dough
Place the dough back on the board with the seam on the bottom. Very gently roll out the dough, starting from the center. The only weight placed on the dough should come from the rolling pin itself. Do not lean on it, just gently roll it out. Turn the dough around, adding flour as needed. Flip the dough over, every so often.
If you have filled the dough, you should begin to see it as the dough stretches out and becomes more translucent. When you dough is about 6-7 inches wide in diameter, or the thickness that you would like (it will puff up a little while cooking), you may stretch out one end slightly, to achieve the oblong shape common for naan.
Spread softened butter on both sides of the bread.
For garlic naan, sprinkle chopped garlic and coriander on top.
Bake until the bread is as golden brown as you'd like.
Serve warm.
This recipe is made to produce a bread that will remain soft even as it cools. The dough is quite versatile and can be used in much the same was as pizza dough, so the skies are the limits. Panchami used something like a toaster oven, which kept the dough very close to the heat source. You may need to experiment with your oven to achieve optimal results. Her oven only allowed her to make a single serving at a time. If you plan to make a whole batch, keep the prepared naan moist until ready to cook by placing under a wet towel.
This meal was served with a yogurt dipping sauce and vegetable broth to help with digestion.
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Comments (10)
The "Naan" looks delicious. More like bread, but I wonder if the yogurt makes it soft and moist like a cake texture too. I really need to try that.
Posted by Michelle | November 30, 2006 1:57 PM
Posted on November 30, 2006 13:57
Have I ever told you that I could eat Indian food every single day and never get sick of it? YAY. Thank you!
Posted by Lee Ann | November 23, 2006 11:08 AM
Posted on November 23, 2006 11:08
STOP IT! My mouth is watering right now- I looove naan! I always thought it would be too complicated to make at home, but I think I will have to give this recipe a try! Thanks!
Posted by Nonnahs | November 20, 2006 10:07 PM
Posted on November 20, 2006 22:07
Ooo, thanks for the post. I love naan and can't wait to try this out!
Posted by Skylar | November 19, 2006 4:54 PM
Posted on November 19, 2006 16:54
MMmmmm Thanks for sharing this recipe!
Posted by Carol | November 19, 2006 10:17 AM
Posted on November 19, 2006 10:17
Wonderful! I've made naan before, and it was good, but never spot on. Perhaps this authentic recipe is the ticket!
Posted by Julia | November 19, 2006 6:15 AM
Posted on November 19, 2006 06:15
yummy, thank you! I love me some naan =)
Posted by Wendie | November 18, 2006 7:00 PM
Posted on November 18, 2006 19:00
i wonder if a pizza stone would help?
Posted by minnie | November 18, 2006 6:43 PM
Posted on November 18, 2006 18:43
Oooh.. thanks for the naan recipe! Every recipe I've ever read mentions how to cook it in a Tandoori oven rather than a regular conventional oven.. I'm definitely going to try this out soon!
Posted by mouse | November 18, 2006 6:30 PM
Posted on November 18, 2006 18:30
Yumm!! Thanks for sharing this. You're quite coordinated to be able to make a nice naan. It always seems like the rolling technique is a bit difficult to master.
Posted by Jenna | November 18, 2006 5:33 PM
Posted on November 18, 2006 17:33