Homemade Butter Naan | without Yeast

Baking is slowly getting in pace or I'm getting in pace with baking. Though, not a regular baker, I love to try new recipes at home. And Sundar likes to try something completely new recipes and new cuisines too. I always have hesitations trying new things as they might not turn to our liking. I was avoiding yeast based recipes just because of this fear. There are so many wonderful recipes that go missed if you still immerse in that fear. But some have
replacements to yeast recipes.

Butter Naan is one of the recipes which we order on our regular basis at an hotel. If this is missed at a hotel visit, then we tend to feel that we have certainly missed something at the visit. That is what my aunt tells me everytime. And by default most of us order only butter naan. It is something like a basic dish to order and you can continue with other varieties as an addition to it.

First I wanted to try the non-yeast version, then planned to try the yeast version. But now I feel this simple recipe sounds too good!



Homemade Butter Naan
(Print this Recipe)

You need:

2 cups All Purpose Flour (Maida)
1 Tbsp Rice Flour
3/4 tsp Cooking soda
2-3 tbsps Oil
Buttermilk as required (yoghurt and water)
1/2 tsp Salt
1 tbsp Sesame seeds (lightly toasted)

Sieve the flours with the soda. Add the oil, salt and make a soft dough using buttermilk. Dough should be soft only and not sticky. Keep aside and let dough sit for at-least 4 hours. Knead dough, make equal sized balls and roll into tear shaped or round naans. Heat a pan and roast naan on both sides. Flip only when one side is fully done. You will know when small bubbles begin to rise.

When both sides are done remove from heat and apply butter. Top with toasted sesame seeds. Serve with Rajma curry.