Home made Butter Naan – ( With whole wheat flour and without yeast)

Naan is popular flat bread in India and serve for lunch or dinner in all restaurants, party and weddings.

Basically naan are baked in tandoor (a cylindrical stove made by clay). But I prepare it by using oven or tawa.

Homemade naan is very simple recipe. You can make perfect soft and chewy naan by following few tips.

In Indian homes naan is not made on a regular basis. Naan is made leavened with yeast or you can used curd and baking powder for fermenting.

This recipe is usually made by all-purpose flour/ maida.

But to make healthy Naan I used whole wheat flour/atta instead of flour/maida.

You can also use combination of all-purpose flour and wheat flour 50-50 ratio.

It is best with north Indian gravy dishes like Shahi paneer, Dal makhani, Butter paneer masala, chana masala or any curries.

You can make dough with 2 different ways. With yeast and without yeast. There is little different in taste and texture. You would like taste of both with little different.

If you don’t have yeast at home you can enjoy without yeast naan with same result.

Let’s get start nan recipe with yeast.

INGREDIENTS

Whole wheat flour – 2 Cup

Sugar – 1 Teaspoon

Salt – 1 Teaspoon

Baking soda – 1/4 Teaspoon

Baking powder – 1 Teaspoon

Curd/Yogurt – 2 Tablespoon

Oil or melted ghee – 2 Tablespoon

Warm water – 1/2 Cup to knead

Kalonji or white sesame seeds – 2 Teaspoon

Melted ghee or butter – For applying on naan

Method

1. Take a large mixing bowl. Sieve whole wheat flour and add sugar, baking soda, baking powder and salt.
2. Add curd, ghee/oil and mix everything well
3. Add warm water and knead into smooth and soft dough.
4. Apply 1 teaspoon oil or ghee to all the sides of dough.
5. Cover with wet cloth and keep the dough in a warm place for 2-3 hours or more or the dough rises double in size.
6. After 2-3 hours, knead the dough for 5 minutes with punches to remove if air present in dough.
7. Make medium sized balls and keep aside.
8. Take ball and roll to oval or circle in shape by using rolling pin. Do not make too thick or thin and make size according to your tawa.
9. Sprinkle kalonji or white sesame seeds on top.
10. Bake on greased tray in pre-heated oven 180 degree C for 3 -4 minutes or more, till you see golden spots on top of naan.
11. You can also make without oven, on your regural iron tawa just as you cook rotis partially roasted them on tawa and then direct flame.
12. Appling water over naan, it will helps naan to stick on tawa. Slowly put the water coated side down to hot tawa. Keep flame on medium high.
13. After 1 minute for one side, time will vary with thickness of tawa, flip the tawa reverse and cook directly on flame till it turn golden in colour.
14. Once golden colour spot are seen remove gently and apply butter or ghee on top of Naan.

Serve hot naan with any curry.

Note:

1. Kneading it to smooth dough gives you soft and perfect chewy naan.
2. Place the knead dough in warm place for 3-4 hour for fermentation. If you are in cold place or raining out than keep it in pre-heated oven.
3. Do not make too thick or thin and roll it according to your size of tawa.
4. To stick naan on tawa, apply water this will helps to cook directly on flame in reverse direction.
5. Do not use non-stick tawa as naan will not stick on tawa and fall when cook on reverse.
6. It is not possible to make it immediately, so you can half cook and keep it. When you want, cook on tawa and serve hot.
7. You can easily store the dough for 2-3 days in fridge.

Enjoy home make hot butter naan with your favourite Indian curry.

Must try this healthy naan at home. And give your review.