Restaurant Style Butter Naan vs Homemade Butter Naan
110Min
4Servings
380Cal
MediumLevel
Kid friendly
#flatbread#indian#homemade#restaurant-style
Equipment
mixing bowl
measuring cup
mixing spoon
cutting board
rolling pin
cast iron skillet
stove
spatula
Ingredients
Dough
all-purpose flour
300 g
plain yogurt
120 g
milk
120 ml
active dry yeast
7 g
sugar
10 g
salt
5 g
baking powder
5 g
olive oil
30 ml
Butter Topping
butter
60 g
garlic
2 cloves
Instructions
1
Activate Yeast
Warm milk with sugar and dissolve yeast to activate it.
10 mintimer 10 min
2
Mix Dough
Combine all dry ingredients with wet ingredients to form dough.
10 min
3
Knead Dough
Knead the dough until smooth and elastic.
10 min
4
Rest Dough
Let the dough rest in a warm place until it doubles in size.
60 mintimer 60 min
5
Divide Dough
Divide dough into 4 equal portions and shape into balls.
5 min
6
Roll Naan
Roll each ball into a teardrop shape about 1/4 inch thick.
10 min
7
Cook Naan
Cook naan on a hot tawa or cast iron skillet until bubbles form and golden spots appear.
3 minHigh heattimer 1.5 min
8
Butter Naan
Brush hot naan with melted butter and optional garlic.
2 min
Original recipe
Storage
Fridge: 2 days
Freezer: 30 days
Reheat: Skillet or microwave 30 seconds
Store in airtight container. Reheat on skillet for best texture.
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