Ingredients for Butter Naan
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How to Make Butter Naan
- In a large bowl, combine 1 cup warm water, 2 teaspoons active dry yeast, 1 teaspoon sugar, and 1 teaspoon salt. Let stand for 5-10 minutes until foamy.
- Add 4 cups all-purpose flour (approximately, add more as needed to reach desired dough consistency), and 2 tablespoons plain yogurt to the yeast mixture.
- Knead the dough for 8-10 minutes until smooth and elastic. Add more flour if the dough is too sticky.
- Add 1 tablespoon vegetable oil to the dough and knead for another minute.
- Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for at least 2 hours, or until doubled in size.
- Divide the dough into 8 equal-sized balls.
- Lightly brush each dough ball with remaining 1 tablespoon of vegetable oil.
- Roll each dough ball into an oval shape, about 1/8 inch thick, slightly thicker in the center.
- Preheat your oven to 450°F (232°C) in broil mode.
- Place a non-stick baking sheet on the top rack of the preheated oven to heat for 3 minutes. This helps to create a crispier naan.
- Remove the baking sheet and carefully place a rolled naan on it. Gently stretch the naan to slightly enlarge it and create a more irregular shape if desired.
- Brush the top of each naan with a few drops of water.
- Place the baking sheet back on the top rack and broil for 2-3 minutes per side, or until golden brown and slightly puffed. Watch closely to prevent burning. Flip halfway through.
- Remove from oven, brush immediately with melted butter (2 tablespoons), and serve hot with your favorite Indian dish. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
6g
Fat
22g
Carbs
22g
