butter naan with yeast / naan without tandoor

butter naan with yeast / naan without tandoor

butter naan with yeast / naan without tandoor

butter naan with yeast

Majority of the restaurants in India have naan as the top listed item and we never miss to order it every single time. Including me my whole family likes it. Its an excellent comforting food on the list. I have already tried this naan several times without yeast but not yet recorded for my blog. This variation now I have tried is butter naan with yeast and it has really turned out to be too good. In restaurants they will have a tandoor to do this naan. At home means not all will have this tandoor

butter naan with yeast

so try this stove top method which is equally good. If the pan you select is too heavy then you will find it difficult to turn it each time. Better select a light weighted indolium pan. I find it very easy to flip upside down, its a curved pan not the dosa pan which is thick enough not to burn the food. Proofing the yeast is the next fearful factor for many but if the yeast is old then its not going to proof. Check for the expiry date before making the yeast to proof and also the right temperature is important(you should be able to bear the heat when you dip the finger). Make this butter naan recipe with yeast without fail you will definitely enjoy.

Check some NorthIndian recipes here:

how to do paruppu urundai kuzhambu /kulambu recipe

how to make indian bhatura /no yeast recipe

capsicum masala gravy curry

 

butter naan with yeast / naan without tandoor

INGREDIENTS:

All purpose flour/maida – 2 cups
Baking soda – a pinch
Baking powder – 3/4 tsp
Curd – 3 tbsp
Ghee – 3 tbsp
Salt to taste.butter to smear on naan
More warm water to knead the dough(if needed while kneading)

Yeast mixture:

Active dry yeast – 1 tsp
Sugar – 11/2 tsp
Warm milk – 3/4 cup

METHOD:

butter naan with yeastbutter naan with yeast

1.Proof the yeast by taking a bowl with warm milk add yeast and sugar stir it and keep it without disturbing till it proofs(10minutes or more).

butter naan with yeastbutter naan with yeast
2.In-between take maida in a basin add baking soda and powder with salt mix it thoroughly.

butter naan with yeastbutter naan with yeast

butter naan with yeastbutter naan with yeast
3.Add curd and ghee followed by proofed yeast mixture knead well till the dough is soft and pliable.
4.Add water if the dough is dry while mixing or you can add more warm milk while mixing.
5.Keep covered in a warm place for 2 hours.

butter naan with yeast
6.It will double in size, now punch the dough and knead nicely for few minutes.

butter naan with yeast
7.Then pinch balls from this dough make shapes using a chappathi roller to oval shape.
8.Heat a pan I have used an indolium pan.

butter naan with yeastbutter naan with yeast

butter naan with yeastbutter naan with yeast
8.After rolling the dough smear water to the surface of the naan, transfer it to the heating pan wait for a second so the dough sticks to the pan, then invert the pan so that the fire faces the dough.
9.When the naan cooks perfectly, again invert the pan wait for the other side to cook, take out.

butter naan with yeast
10.When hot itself smear enough butter on top and serve hot with paneer butter masala or any other side dish that will be apt.

butter naan with yeast / naan without tandoor

Total Time: 2 hours, 30 minutes

maincourse

North Indian

4-5

butter naan with yeast  / naan without tandoor

Ingredients

  • All purpose flour/maida - 2 cups
  • Baking soda - a pinch
  • Baking powder - 3/4 tsp
  • Curd - 3 tbsp
  • Ghee - 3 tbsp
  • Salt to taste
  • More water to knead the dough
    Yeast mixture:
  • Active dry yeast - 1 tsp
  • Sugar - 11/2 tsp
  • Warm milk - 3/4 cup
  • Little butter to smear on naan

Instructions

  1. Proof the yeast by taking a bowl with warm milk add yeast and sugar stir it and keep it without disturbing till it proofs(10minutesor more).
  2. In-between take maida in a basin add baking soda and powder with salt mix it thoroughly.
  3. Add curd and ghee followed by proofed yeast mixture knead well till the dough is soft and pliable.
  4. Add water if the dough is dry while mixing or you can add more warm milk while mixing.
  5. Keep covered in a warm place for 2 hours.
  6. It will double in size, now punch the dough and knead nicely for few minutes.
  7. Then pinch balls from this dough make shapes using a chappathi roller to a oval shape.
  8. Heat a pan i have used an indolium pan.
  9. After rolling the dough smear water to the surface of the naan, transfer it to the heating pan wait for a second so the dough sticks to the pan, then invert the pan so that the fire faces the dough.
  10. When the naan cooks perfectly, again invert the pan wait for the other side to cook, take out.
  11. When hot itself smear enough butter on top and serve hot with paneer butter masala or any other side dish that will be apt.

Choose a less weight pan so that it will be easy to invert and for me indolium pan works best. You can mix some finely chopped coriander with the dough itself and make naan. Try making naan with half and half maida wheat flour mixture. Don’t burn the naan it should be rightly cooked for better taste. Baking soda can be skipped its optional. Yeast should be rightly proofed for good results.

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