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Butter Naan ( Without Yeast )

Soft Naan with buttery flavor without any yeast or oven!! Butter Naan and Parotta are two of my favorite flat breads. Nothing can beat the classic Butter naan and Paneer Butter masala combo. When we go out for dinner, just like in MIB 3, I will read the entire menu card from top to bottom and then finally will go for my usual as always :) Once in a blue moon even if I did order something different, I wouldn't be satisfied without one of my favorite flat bread at the end, So end up stealing ( no no sharing! ) a piece from my partner's plate:)
Now let us talk about this recipe. It is very easy and fuss free recipe, you don't require an oven. Plus this is yeast free, so no proofing and all that. And above all that it yields very soft naan.
There are 2 main points that you have to make sure in getting soft naans...
1) Make sure the dough is very soft.
2) Please!! Don't Don't Don't knead your dough. Just light mixing to bring it together as a ball will do. This ensures that the naan remains soft. Recipe Reference : Rak's Kitchen
All Purpose Flour - 2 cups
Baking Powder - 3/4 tsp
Baking Soda - 3/4 tsp
Salt - Scant 1/2 tsp ( or to taste )
Curd / yogurt - 1/2 cup
Warm Milk - 1/4 cup ( or as needed )
Butter - 1 to 2 tbsp

1) Whisk together flour, baking powder, baking soda and salt. Make a well in the center of the flour mixture and add the curd, warm milk and sugar.
2) Slowly start mixing from center to out. No need to knead, Just form together as a ball. Cover it with a wet muslin cloth and leave it aside for 3 to 4 hours. Later form equal sized balls.
3) Lightly flour the working surface and the rolling pin and roll out each balls not too thin and neither too thick. Brush with water on one side ( the top side ).
4) Put it over the hot tawa ( the wet side on the tawa ) on medium flame. Close and cook until you start to see air bubbles as shown in picture below.

6) Now with help of tongs, put the bubble side first on open flame in high. Then flip over and cook the other side in open flame too till you see some brown spots. Transfer to a plate and apply soft butter while it is still hot!!
Just look at those air pockets!!!! Now, who want some buttery soft naan?? Enjoy hot with any kurma of your choice.. 1) As I have mentioned earlier, Don't knead the dough.
2) Some curds are thick while some are thin, so don't add all at once. Just make sure your dough is soft and a little sticky. Add accordingly.
3) For the final brushing, you can replace the butter with oil too.
4) Rest the dough for a minimum of at least 1 hour.
Posted by Jayanthi Sindhiya at 00:56 Labels: Butter Naan, Dinner recipes, Indian flat breads, North Indian parathas, roti, yeast free breads