Butter Naan Recipe on Tawa by ULTIMATE COOKING

ull written recipe food Naan (Butter Naan, Butter garlic Naan, Cheese Chilli Garlic Naan)

Prep time: 15-20 mins
Cooking time: 10-15 minutes (excluding resting time)
Serves: 4-5 people

Dough
Ingredients:
WATER | पानी 1/2 CUP + 1 TBSP
MILK | दूध 1/4 CUP
CURD | दही 1/2 CUP
OIL | तेल 1 TBSP
POWDERED SUGAR | पीसी हुई शक्कर 2 TBSP
REFINED FLOUR | मैदा 2 CUPS
WHEAT FLOUR | घेऊं का आटा 1 CUP
BAKING POWDER | बेकिंग पाउडर 1 TSP
BAKING SODA | बेकिंग सोडा 1/4 TSP
SALT | नमक TO TASTE
OIL | तेल AS REQUIRED (FOR GREASING)
Method:
Add water, milk, curd, oil & powdered sugar in a large mixing bowl & mix them well using a whisk.
Further add the refined flour, wheat flour & rest of the dry ingredients & mix using a spatula until all the dry flour combines.
Then transfer the dough onto a kitchen platform & knead the dough for 8-10 minutes or until it becomes smooth & less non-sticky.
Once the dough becomes smooth & non-sticky form it into a tight round dough ball & place it in a greased bowl & drizzle a few drops of oil over the surface of the dough to prevent it from getting dry, cover the bowl with clingwrap or a wet cloth & let the dough rest for at least 2 hours, you can let the dough for a few more hours if you have the time.
Transfer the dough onto a kitchen platform & divide it into equal sized roundels, I have divided them into 75-80 grams portions.
Place the shaped roundels onto an oiled baking tray or a plate & again drizzle a few drops of oil on the doughballs to prevent them from getting dry.
Cover the doughballs using a damp cloth & let them rest for 15-20 minutes,
After the final rest the doughballs will be ready to be cooked.
To cook the naan, you will require a tawa that is “not” non-stick.
Heat the tawa really well before you start shaping the naans.
To check if the tawa is ready, sprinkle water on the tawa, if the water evaporates instantly then the tawa is ready.
Butter naan
Ingredients:
REFINED FLOUR | मैदा
ONION SEEDS | कलौंजी
FRESH CORIANDER | हरा धनिया
WATER | पानी AS REQUIRED
BUTTER | मक्खन AS REQUIRED (MELTED)
Method:
Coat a doughball with dry refined flour & roll it into a thick round disc using a rolling pin.
Further apply onion seeds & coriander on the surface & roll it out into a flat semi thick chapati.
Then grab & pull one side of the naan to form it into an oval shape, you can keep the naan round as well.
Lift the naan & apply water on the back side of it, make sure you apply it nicely or else the naan won’t stick to the tawa properly.
Then place the naan, water side down, on the hot tawa & press it down carefully using your fingers to stick it onto the tawa.
Cook it for 10-15 seconds over high flame or until bubbles start appearing on the surface.
Further lift the tawa, flip & hold it over direct flame & cook until the naan becomes light golden brown & crisp from the top, make sure you keep rotating the tawa over the flame so that the naan cooks evenly.