Butter Naan

• 2 1/4 teaspoons active dry yeast
• 1 1/2 cups warm water
• 4 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon salt
• 1/2 cup plain yogurt
• 1/4 cup melted unsalted butter

Steps

1. 1 In a small bowl, dissolve yeast in warm water and let sit for 5 minutes until frothy.
2. 2 In a large mixing bowl, combine flour, sugar, and salt. Add yeast mixture and yogurt, stirring to form a dough.
3. 3 Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
4. 4 Place dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour or until doubled in size.
5. 5 Preheat oven to 475°F. Divide dough into 8 equal portions and shape into ovals.
6. 6 Bake naan directly on a preheated pizza stone or baking sheet for 3-4 minutes until puffed and lightly browned.
7. 7 Brush each piece of hot naan with melted butter immediately after baking.
8. 8 Serve warm with a sprinkle of fresh herbs if desired.

Equipment

• Mixing bowls
• Measuring cups
• Rolling pin
• Pizza stone or baking sheet

Variations

• Add minced garlic or nigella seeds to the dough for extra flavor.
• Sprinkle with sesame seeds before baking.

Substitutions

• If you don't have yogurt, use a tablespoon of lemon juice or vinegar in warm water as a substitute.

Pairings

• Serve with rich curries, grilled meats, or as a side to hearty stews.

Nutrition

Tips

• For extra fluffy naan, let the dough rise until it's nearly tripled in size.
• If you don't have a pizza stone, use a baking sheet for easy cleanup.

Storage

Store cooled naan in an airtight container for up to 2 days. Reheat in a warm oven to restore freshness.

Freezing: Freeze naan wrapped in plastic wrap for up to 1 month. Thaw at room temperature and reheat in a toaster oven for best results.

Serving Suggestions

• Perfect with curries, kebabs, or simply with a bowl of dal.
• Dip in hummus or tzatziki for a quick snack.

FAQ