MINI BUTTER NAAN, how to make flat leavened bread easily at home

 Naans are flat leavened bread, made in Clay tandoor, and many restaurants make varieties of them.

This recipe is my old Cookery class recipe, slightly modified, and mixed with few ideas of Tarla Dalal also.

I found , these Naans were so easy to make, so soft, and unlike the restaurant made Naans, which become rubbery very soon, these stayed very soft and fluffy.

Also, I did not want to try putting it on  tava, then turning the tava to flames etc.....have seen several videos, where Naans become so black...simple steps I took, and the result was amazing!!! I think, making these easy and simple naans is going to be a regular feature in  malpatskitchen

Also, I wanted to make them small. And, wanted to experiment with a very small quantity, they were perfect!!!

Ingredients

Maida/All purpose flour - 1/2 cup

Instant dry yeast - 1/4 tsp

Sugar - 1/4 tsp

Lukewarm water - 21/2 tbsps

Curds - 1 tbsp

Melted ghee - 1/2 tbsp

Baking powder - 1/8 tsp

Salt to taste

Kalonji/nigella - 3/4 tsp for topping

Melted butter for brushing

Some flour for dusting

Recipe cuisine: North Indian; Category: Lunch/Dinner

Prep time: 2-3 hrs; Cooking time: 3-4 minutes for each Naan

Yields 3 mini Naans

Instant Yeast and Sugar taken in a cup

Lukewarm water added, and mixed. Water should never be hot, otherwise Yeast won't bloom and will die.

Cover with a lid, and leave it for 30-45 minutes

In the mean time, in a bowl, take All purpose flour, curds, melted ghee, salt to taste and baking powder

Frothy and bloomed Yeast after 45 minutes

Add the yeast to the flour. I did not have to add any extra water. Just grease your palm with some cooking oil......Incase you feel you need to add more water, you can add just a tsp of water or lukewarm milk.

and knead to a soft dough, smear some melted ghee on top,  cover with a wet cloth and leave for minimum an hour.

This is after 11/2 hours...see how dough has doubled in size!!! you can see many air pockets too.

Punch the dough, and again knead well.

Dough divided into 3 balls.

Make the ball slightly elongated, so that you will get longish Naans...and sprinkle some kalonji on top, and slightly press with your fingers

Dust some flour, and roll into an oval shaped Naan

3 Naans rolled and kept

Heat a non stick pan, keeping the flames on medium, place a Naan

Press softly with your fingers delicately, and dry roast both sides, like how we do for phulkas

The dough is so pliable and soft, you can see, how it is puffing up nicely

Then just like phulkas, cook over flames, flip, then cook the other side

Keep on a plate

Smear some melted butter on the Naan. 

Don't they look so good???

With Paneer butter masala, and peas pulav, isn't it an absolute North Indian feast???

Notes

*If you want to make garlic naans, after rolling out a bit, add very finely chopped garlic and finely chopped cilantro.

This post first appeared in www.malpatskitchen.com

Categories: Rotis & Stuffed Parathas