Butter Naan with Hyderabadi Kadai Paneer

Instructions

1. 1

   Activate the Yeast

   • In a small bowl, combine the warm water (105-115°F / 40-46°C), sugar, and active dry yeast.
   • Stir gently and let it stand for 5-10 minutes. The mixture should become frothy and bubbly, indicating the yeast is active. If it doesn't, discard and start over with fresh yeast.
2. 2

   Prepare the Dough

   • In a large mixing bowl, whisk together the maida, salt, baking powder, and baking soda.
   • Create a well in the center. Pour in the activated yeast mixture, curd, and vegetable oil.
   • Gradually mix the wet and dry ingredients with a spoon or your hands until a shaggy dough forms.
   • Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when you press it lightly.
3. 3

   First Rise (Proofing)

   • Lightly grease a large bowl with oil. Place the kneaded dough in the bowl and turn it over to coat it with oil.
   • Cover the bowl with a damp cloth or plastic wrap.
   • Let the dough rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in volume.
4. 4

   Divide and Shape the Naan

   • Once the dough has doubled, gently punch it down to release the air.
   • Divide the dough into 8 equal portions and roll each into a smooth ball. Cover the balls with a cloth and let them rest for 10 minutes.
   • On a lightly floured surface, take one dough ball and roll it into a classic teardrop or oval shape, about 6-7 inches long and 1/4 inch thick.
   • If using, sprinkle some kalonji and chopped coriander on top and press them gently into the dough with the rolling pin.
5. 5

   Cook the Naan

   • Heat a cast-iron skillet or a heavy-bottomed tawa over medium-high heat. It needs to be very hot before you start.
   • Take a shaped naan and brush one side lightly with water. This side will go down on the skillet.
   • Carefully place the naan, water-side down, onto the hot skillet. It should stick immediately. Cook for about 1-2 minutes, until large bubbles appear on the surface.
   • Using tongs, flip the naan and cook the other side for another 1-2 minutes until golden-brown spots appear.
   • For a tandoor-like char (optional but recommended), use tongs to carefully hold the cooked naan directly over a medium gas flame for 10-15 seconds, turning it until you see charred spots.
6. 6

   Finish and Serve

   • Remove the naan from the heat and immediately brush it generously with melted butter.
   • Repeat the process for the remaining dough balls. Keep the cooked naans warm by stacking them in a casserole dish or wrapping them in a clean kitchen towel.
   • Serve hot with your favorite curry, dal, or kebab.