I have tried making naan several times using recipes from the internet, cookbooks and cookery shows. But all my attempts flopped and I always ended up with tough, rubbery or partially cooked flour disks. Then one day my cousin Sreya shared me her quick recipe and photos of the naan she made and I decided to give it one last try. Finally, these naans turned out to be so good and soft.
Traditionally ‘Naan’ is made in ‘Tandoor’ (Indian traditional clay oven). But I made this Butter Naan in my OTG. It was less just 3-4 minutes for each batch of ‘Naan’. Here is the quick and easy version of ‘Butter Naan’.
- In a bowl, mix together plain flour, baking powder, baking soda, salt and sugar.
- Mix in all wet ingredients one at a time and knead well. Adjust the consistency of the dough by adding milk.
- Cover the dough with a damp cloth and let it rest in a well oiled bowl for an hour.
- Preheat the oven at 180 C.
- Divide the dough into eight equal portions.
- Roll out each portion thinly into a tear drop shape or round shape.
- I have sprinkled some ajwain & black sesame seeds on my naan.
- Grease the baking tray. Place the rolled out disk on grill tray, on the middle rack in the oven.
- Cook for 3 minutes or until blisters formed on the surface.
- Take out naan from the oven and brush some Amul butter or any butter serve hot.