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Soft, fluffy, and pillowy Indian flatbread, traditionally cooked in a tandoor but easily made at home on a skillet. Slathered with butter, it's the perfect companion for any rich curry or dal.
For 4 servings
Activate the Yeast
Prepare the Dough
First Rise (Proofing)
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Soft, fluffy, and pillowy Indian flatbread, traditionally cooked in a tandoor but easily made at home on a skillet. Slathered with butter, it's the perfect companion for any rich curry or dal.
This north_indian recipe takes 160 minutes to prepare and yields 4 servings. At 450.71 calories per serving with 9.67g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
Divide and Shape the Naan
Cook the Naan
Finish and Serve
Add 2-3 cloves of finely minced garlic and more chopped coriander to the melted butter before brushing it on the hot naan.
Place 2-3 tablespoons of shredded mozzarella or a paneer mixture in the center of a dough ball. Fold the edges over to seal, then gently roll it out and cook as directed.
For a healthier version, replace half of the maida (all-purpose flour) with atta (whole wheat flour). You may need a little extra water as whole wheat flour absorbs more liquid.
Stuff the naan with a sweet mixture of finely chopped nuts (almonds, pistachios), raisins, and desiccated coconut before rolling.
The carbohydrates from the maida are a quick source of energy, making naan a fulfilling accompaniment to a meal that helps replenish energy stores.
The use of curd (yogurt) introduces beneficial probiotics into the dough, which can help support a healthy gut microbiome and aid in digestion.
Curd is a good source of calcium, which is essential for maintaining strong bones and teeth. While not a primary source, it contributes to your daily intake.
A single homemade Butter Naan (approximately 80g) has around 260-300 calories, primarily from the refined flour, curd, and butter. The exact count can vary based on size and the amount of butter used.
Butter Naan is an indulgent treat rather than a daily health food. It's made with refined flour (maida), which is low in fiber, and topped with butter. While the curd adds some protein and probiotics, it's best enjoyed in moderation as part of a balanced meal.
Yes, you can make a yeast-free version. The baking powder and baking soda in the recipe will provide some leavening. The texture will be slightly denser and less airy than a traditional yeast-leavened naan, but still delicious.
There are a few common reasons: 1) The yeast was not activated properly. 2) The dough was not kneaded enough. 3) The dough didn't rise sufficiently. 4) The skillet was not hot enough when you started cooking. A very hot pan is essential for the instant puff.
Absolutely. You can prepare the dough and let it complete its first rise, then punch it down, cover it tightly, and refrigerate for up to 24 hours. Let it come to room temperature for about 30-45 minutes before shaping and cooking.
A heavy cast-iron skillet or a traditional Indian tawa is best because it retains high heat very well, which is crucial for cooking naan properly. A heavy-bottomed non-stick pan can also work in a pinch.