Naan ... Butter Naan

Naan ... Butter Naan

Recipe from Sanjeev Kapoor’s Khazana of Indian recipes cookery book.

A popular leavened Indian bread.

Preparation Time : 1 hour
Cooking Time : 20 minutes
Makes: 8
Servings : 4

Ingredients

Refined flour (maida) - 4 cups ( 400 g )

Baking powder - 1 teaspoon

Soda bicarbonate - 1/2 teaspoon

Salt - 1 teaspoon

Sugar - 2 teaspoons

Egg - 1

Milk - 1 cup

Yogurt - 2 tablespoons

Oil - 2 tablespoons

Onion seeds (kalonji) - 2 teaspoons ( optional )

Butter - 2 teaspoons

Method

Sieve flour with baking powder, baking soda and salt. Add sugar, egg, milk, yogurt and water.

Knead well into a medium soft dough.

Apply a little oil and keep it under wet cloth for one hour.

Make eight equal sized balls.

Apply a little oil and put onion seeds ( optional ) on top. Press sides first and then centre of the dough ball. Give a round flat shape.

Pick in hand and pat to give it a round shape of about six inches diameter. Stretch it from one side to give a triangular shape. Put it on a cloth pad and put it on a preheated tandoor wall or cook in a preheated oven at 200ºC.

Remove using skewers / tongs when it is crisp and lightly browned on both sides ( 3 - 4 minutes for each side ). Serve hot topped with butter.