Homemade Indian Butter Naan

• Vegetarian

• Produce

  • 2 tbsp Cilantro

• Baking & Spices

  • 1 tsp Active dry yeast
  • 1 cup All-purpose flour
  • 1/2 tsp Salt
  • 1 tsp Sugar
  • 2/3 cup Wheat flour

• Oils & Vinegars

  • 1 tsp 1 tbsp canola oil

• Dairy

  • 2 tbsp Butter, salted
  • 1/4 cup Milk

• Liquids

  • 1/2 cup Water

Found on chefdehome.com

Description

Ingredients

• 1 tsp Active Dry Yeast
• 1 Cup All-Purpose Flour
• 2/3 Cup Wheat Flour
• 1 tbsp Canola Oil (1 tsp extra for coating the bowl)
• 1/2 Cup Water
• 1/4 Cup Milk
• 1 tsp Sugar
• 1/2 tsp Salt
• 2-3 tbsp Butter - Salted (melted, for brushing naan)
• 2-3 tbsp Cilantro (chopped, for garnish)

Directions

• 1. Lukewarm 1/2 cup water, add sugar and yeast. Let it sit until foamy. (about 10 minutes.)
• 2. Add lukewarm milk, wheat flour, all purpose flour (all but leaving 1/4 cup), oil, salt over bloomed yeast.
• 3. Mix all ingredients. Add 1 tbsp remaining flour at a time until dough comes together. Knead the dough briefly, just for 1-2 minutes in the bowl. Dough will be little wet. If feels too wet or sticky, add 1/2 tbsp flour more at a time. Dough should not be very dry.
• 4. Coat the bowl with 1 tsp oil, add dough and coat in oil. Cover with plastic wrap and then with clean kitchen towel. Leave to rise at warm place until double in size. (1-2 hrs)
• 5. This is how it looks after about 1.5 hrs. Punch down the dough and transfer to work surface (flour dusted board)
• 6. Heat an iron skillet or heavy-bottom pan. Microwave and melt the butter in a microwave safe bowl for 15 secs and set aside. Divide dough into 6-7 equal parts. Roll each dough to a (about 5 wide - 8 long) oval shape (or round if you prefer). While you roll next naan, keep the rolled naans covered with kitchen towel. Additional Notes: Traditional naans are not rolled yet just stretched in a tear shape. For homemade, I prefer the rolling. It makes process very easy and naans have that "thin-skin" quality like you get in restaurants.
• 7. Place one rolled naan on heated skillet and let it cook for 1-2 minutes or until yeast action shows tiny bubbles all over the naan. Additional Notes: If using wide skillet, you can make two naans at a time.
• 8. Flip the naan, place it on direct gas flame until slight charred and cooked on other side (just 10-15 secs max) Always keep a tongs/spatula handy to lift or flip the naan. Or you can also cook other side on the skillet. Additional Notes: Keep an eye on naan on stove top. If not picked quickly, it can burn or will have too much char.
• 9. Remove cooked naan with tongs and place next naan on skillet, repeat until all naans are cooked.
• 10. Immediately brush butter on cooked naans and spread some chopped cilantro. Butter will keep them moist while you finish cooking the rest.
• 11. Serve with your favorite Indian Curry and enjoy!