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butter naan with yeast / naan without tandoor

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Total Time 2 hours 30 minutes
Servings 4 -5

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
 

  • 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).
  • In-between take maida in a basin add baking soda and powder with salt mix it thoroughly.
  • Add curd and ghee followed by proofed yeast mixture knead well till the dough is soft and pliable.
  • Add water if the dough is dry while mixing or you can add more warm milk while mixing.
  • Keep covered in a warm place for 2 hours.
  • It will double in size, now punch the dough and knead nicely for few minutes.
  • Then pinch balls from this dough make shapes using a chappathi roller to a oval shape.
  • Heat a pan i have used an indolium pan.
  • 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.
  • When the naan cooks perfectly, again invert the pan wait for the other side to cook, take out.
  • When hot itself smear enough butter on top and serve hot with paneer butter masala or any other side dish that will be apt.

Notes

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.