Butter Naan | Garlic Butter Naan | No yeast Butter Naan on stovetop

Naan is a leavened flatbread made in some countries in Asia. These bread are baked in a tandoor (a cylindrical oven made of clay). It is also popular in India and is served in almost all the restaurants there.

For the leavening of naan dough, yeast is used or a mixture of curd+baking powder is used. This recipe includes baking powder and curd for the leavening.

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Ingredients required in this recipe are:

All purpose flour -3 Cups.

Baking Powder-1 Teaspoon.

Baking Soda - 1/2 Teaspoon.

Sugar- 1/2 Tablespoon.

Salt- 1 Teaspoon.

Oil- 2 Tablespoons.

Water- as required.

Butter -1/4 Cup.

Garlic- minced- 2 Tablespoons.

Coriander leaves- few minced.

Method of Preparation:

In a large bowl add all-purpose flour,baking powder,baking soda, sugar, salt, oil, and water.

and mix these properly with Maida using your hands.

Put little amounts of water at a time in the mixture and knead Maida. You can feel yourself when the kneaded dough turns very soft and smooth. Cover the dough and keep it aside in a warm place for 2 hours allowing it to ferment.

Make 5 equal sized balls of the dough. Take one ball of Maida, apply dry flour and roll into a round circle(7 to 8 inches elongated circle). 

Heat a cast iron skillet on medium high heat.

Brush some butter/Ghee over the naan.

Slowly flip over and put it on hot Tawa. Do not use nonstick tawa.

Slightly press the naan it helps to stick on to the tawa.

After a minute flip the tawa upside down. Cook the naan directly on the flame till they turn golden brown.

Brush some butter on top and remove from Tawa. Cover it with a kitchen towel.

Brush some water on one side of the naan.

Put some chopped garlic and coriander leaves over the naan. Gently press and roll it.

Put it on hot tawa and cook both sides until golden. Take out Butter Naan on a plate and apply butter on it.