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butter naan recipe | homemade naan | Punjabi butter naan made in tava | butter naan with yeast |
Tarla Dalal
21 September, 2023
Table of Content
butter naan recipe | homemade naan | butter naan made in tava | butter naan with yeast | with 26 amazing images.
A naan is an extremely popular Indian bread, and this simple butter naan recipe allows you to make it at home using a tava, or griddle. While traditionally cooked in a tandoor, you can easily replicate the soft, fluffy texture in your own kitchen. This particular recipe uses a combination of plain flour (maida), yeast, curd, and ghee to create a flavorful dough. The use of yeast helps the naan puff up, giving it that classic light and airy texture. The addition of black sesame seeds, or kala til, gives it a nutty flavor and a beautiful visual appeal.
The process begins with activating the dry yeast by combining it with sugar and lukewarm water. This mixture should be left to rest for 5 to 7 minutes until it becomes frothy, a clear sign that the yeast is active and ready to work. Next, you’ll mix the plain flour with the activated yeast mixture, curd, melted ghee, and salt. It’s crucial to knead this into a soft dough, as an improperly kneaded dough can result in a chewy naan. Once kneaded, the dough needs to prove for about 30 minutes, or until it has slightly increased in volume. This step allows the gluten to develop and the yeast to ferment, which is key to a perfectly puffy naan.
After the dough has proved, divide it into 10 equal portions. Take one portion and press it flat on a rolling board. Sprinkle about half a teaspoon of black sesame seeds over the top and then roll it out into a 5-inch oblong shape using a little plain flour to prevent sticking. The sesame seeds add a nice crunch and are visually appealing. The next step is to heat a non-stick tava and place the naan on it with the sesame seeds facing down. Cook it on one side until it starts to puff slightly, then flip it over.
Continue cooking the naan on the other side until it also puffs up a little. This step helps to build the internal steam that makes the naan so soft. The final step is to roast the naan directly over an open flame. This is what gives it that signature slightly charred and golden-brown color, similar to what you’d get from a tandoor. The open flame cooking also helps it puff up even more, creating those beautiful air pockets. You'll repeat this process for the remaining dough portions, making a total of 10 naans.
Once the naans are cooked, they are ready to be served. Immediately brush each one with a little melted butter. The butter not only adds a rich, decadent flavor but also gives the naan a beautiful sheen and helps keep it soft. This final touch makes all the difference, transforming the simple flatbread into a rich and savory treat. Serving the naan hot and fresh is essential to enjoying its soft, pillowy texture.
This homemade naan is a perfect accompaniment to a wide variety of Indian dishes, from rich curries like dal makhani to any other subzi or dal of your choice. While this recipe uses refined flour and yeast, you can also substitute refined flour with whole wheat flour. Some variations even use curd and baking soda for fermentation instead of yeast. The key is that this simple butter naan recipe provides a straightforward way to enjoy a classic Indian bread without the need for a traditional tandoor, making it accessible for any home kitchen.
Learn to make butter naan recipe | homemade naan | butter naan made in tava | butter naan with yeast | with step by step photos below.
Tags
Soaking Time
0
Preparation Time
5 Mins
Cooking Time
25 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
30 Mins
Makes
10 naans
Ingredients
for butter naan
1 cup plain flour (maida)
1/2 tsp dry yeast
1/2 tsp sugar
1 tbsp fresh curd (dahi)
1 tbsp melted ghee
salt to taste
5 tsp black sesame seeds (kala til)
plain flour (maida) for rolling
5 tsp butter for brushing
Method
for butter naan
- Combine the yeast, sugar and 5 tbsp of lukewarm water in a bowl, cover and keep aside for 5 to 7 minutes.
- Combine the plain flour, yeast-sugar mixture, curds, melted ghee and salt in a bowl and knead into a soft dough, using enough lukewarm water.
- Cover the dough with a lid or wet muslin cloth and keep aside to prove for approx. 30 minutes or till it increases in volume slightly.
- Divide the dough into 10 equal portions.
- Press a portion of the dough, flat on a rolling board and sprinkle ½ tsp of black sesame seeds over it. Roll out into an oblong of 125 mm. (5") using a little plain flour for rolling.
- Heat a non-stick tava (griddle) and place the naan over it with the sesame seeds side facing downwards.
- Cook it on one side till it puffs slightly and then turn over.
- Cook it on the other side till it puffs a little and then roast it on an open flame till it turns golden brown in colour from both sides.
- Repeat steps 5 to 8 to make 9 more naans.
- Brush each naan with a little butter and serve immediately.
Butter Naan, How To Make Butter Naan recipe with step by step photos
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- Naan is a popular Indian flatbread made using refined flour. It is cooked either in a Tandoor, oven or tava. You can give a variation to naan by adding ingredients like coriander, mint, paneer, garlic, etc. Enjoy piping hot butter naan recipe | homemade naan | butter naan made in tava | butter naan with yeast | along with sumptuous Punjabi subzis like:
- Also try other naan recipes from our website:
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For activating the yeast for butter naan recipe | homemade naan | butter naan made in tava | butter naan with yeast | take dry yeast in a small bowl.
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Add sugar to it. The yeast will feed on the sugar and release carbon dioxide, which will cause the dough to rise.
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Add 5 tbsp of lukewarm water. Dip your finger in water to check the ideal temperature. Water that's too hot can damage or kill the yeast.
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Mix well.
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Cover with a lid and keep aside for 5 minutes or till the dry yeast completely dissolves in the water. Covering prevents the dough from drying out.
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After 5-7 minutes, it would look like this. The frothy layer on top indicates that the yeast is activated. If the mixture doesn't foam, discard and start over with new yeast.
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For activating the yeast for butter naan recipe | homemade naan | butter naan made in tava | butter naan with yeast | take dry yeast in a small bowl.
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To prepare dough for butter naan recipe | homemade naan | butter naan made in tava | butter naan with yeast | in a bowl take plain flour. Ensure you make use of a big bowl as the dough will rise and you do not want it to get messy.
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Add yeast-sugar mixture. Many people including Jains do not prefer using yeast. Baking powder along with baking soda is a great alternative to yeast. Learn how to make butter naan wihtout yeast.
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Add curds. Curd acts as a leavening agent and helps in making soft and crumby naan.
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Add melted ghee.
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Add salt and mix well.
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Gradually add lukewarm water to knead into a soft dough. Do not add too much water or else the dough will be sticky.
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Knead the dough for butter naan until it is smooth.
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Cover the dough with a lid or wet muslin cloth and allow it to prove until it increases in volume slightly (approx. 30 minutes).
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After 30 minutes, you will notice our dough has risen.
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Deflate the dough for butter naan without tandoor and knead the dough again to remove the excess air.
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Divide the dough into 10 equal portions.
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To prepare dough for butter naan recipe | homemade naan | butter naan made in tava | butter naan with yeast | in a bowl take plain flour. Ensure you make use of a big bowl as the dough will rise and you do not want it to get messy.
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To prepare butter naan recipe | homemade naan | butter naan made in tava | butter naan with yeast | take a portion of the dough, shape it into a round ball and flatten it between your palms. Dip into flour, knock out excess flour and place it on a rolling board.
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Sprinkle ½ tsp of black sesame seeds over it.
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Roll out into an oblong of 125 mm. (5") using a little plain flour.
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Heat a non-stick tava (griddle) and place the naan over it with the sesame seeds side facing downwards. Another technique of cooking naan without tandoor is by using a pressure cooker. Check out this recipe to learn how to make Pressure cooker naan.
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Cook it on one side till it puffs slightly and then turns over.
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- Cook it on the other side till it puffs a little. Usually, butter naan is cooked in a tandoor, from which tandoori cooking takes its name called tandoori naan but, this method of cooking on tava and then an open flame gives a similar effect in texture and flavor.
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Then roast butter naan on an open flame till it turns golden brown from both the sides.
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- Repeat the steps 1 to 7 to make 9 more butter naan on the stovetop without tandoor or oven.
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Brush each naan with a little butter.
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Serve butter naan | homemade naan | butter naan made in tava | butter naan with yeast | immediately.
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To prepare butter naan recipe | homemade naan | butter naan made in tava | butter naan with yeast | take a portion of the dough, shape it into a round ball and flatten it between your palms. Dip into flour, knock out excess flour and place it on a rolling board.
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- Q. My yeast did not froth. What could be the reason? 1. The yeast could have been old. yeast looses its leavning tendency over a period of time. It is important to use the yeast as early as possible. 2. The water was too hot. Yeast requires lukewarm water to activate, hot water kills the yeast. 3. Salt was mixed after the yeast was added to the dough. Salt kills the yeast and stops the process of leavning.
- Q. What can i use instead of yeast? You can use curds, baking soda and baking powder to acheive the same result. Visit our recipe for Naan without yeast on tava.
- Q. Can i make the Butter naan using whole wheat flour? Yes, you can. But traditonally Butter naan is made with all purpose flour or maida.
- Q. Can i use oil instead of ghee in the recipe to make Butter naan? Yes, you can. However it's better to use ghee to get a rich flavour.
- Q. My butter naan dough did not rise, what do i do? Make sure the yeast is bloomed before you add it to the dry ingredients. Also, when the yeast is added it should not come in direct contact with salt. Salt will kill the yeast and stop the fermentation process. Keep the butter naan dough in a warm spot after kneading and not under direct heat.
Nutrient values (Abbrv)per plate
| Energy | 76 cal |
| Protein | 1.7 g |
| Carbohydrates | 10.1 g |
| Fiber | 0.2 g |
| Fat | 3.2 g |
| Cholesterol | 4 mg |
| Sodium | 14 mg |
Click here to view Calories for Butter Naan, How To Make Butter Naan
The Nutrient info is complete
priyanka
April 14, 2020, 8:41 p.m.
I like your recipe......suupp all recipes......thnks .....mem. bcz share all recipes.......
Tarla Dalal
April 14, 2020, 8:41 p.m.
Thanks for your feedback. We are glad you liked the recipe.
S. P. Vasudevan
Sept. 2, 2016, 1:16 p.m.
Hi. In our house it s been decided as Sunday-Recipe day. I love your recipes from years & so Decided to attempt. We did dal makhani & butter nan from your recipes. It was simply put, EXCELLENT. DID ALL AS PER YOUR INPUTS & WE HAD A FANTASTIC TIME. Noe Tarla Dalal on Sundays is a permanent fixture,trust me cooking gas become FUN from ROUTINE. Thank you very much. Regards
Tarla Dalal
Sept. 2, 2016, 1:16 p.m.
Hi Vasudevan , we are delighted you loved the recipe and it came out perfectly. Thank you for your kind words and know that you cook Tarla Dalal recipes regularly. Please keep posting your thoughts and feedback. Happy Cooking.
Swati Chitnis
July 31, 2015, 2:34 p.m.
Lagta tha ki Nan hum hotel me hi kha sakte hai. patta nahi tha nan ghar me banana itna aasaan hai. 100% hotel ke taste ke bane mere nan ghar me hi. Sukriyaa TarlaJi.
