Description
This Butter Naan recipe features a healthy twist by using whole wheat flour combined with traditional ingredients like yogurt and butter to create soft, flavorful Indian flatbreads. The dough is leavened with instant yeast, rolled out, and cooked on a hot skillet, resulting in delicious naans with buttery, slightly chewy texture and a hint of slight crispness. Perfect to accompany curries or enjoy on their own.
Ingredients
Scale
Dough Ingredients
- 3 cups whole wheat flour (atta)
- 1 tablespoon sugar
- ½ teaspoon instant yeast
- 1 cup water (or as required)
- 3 to 4 tablespoons curd (yogurt)
- 2 tablespoons butter (softened, unsalted or salted)
- ¾ teaspoon salt (or as required)
For Cooking and Serving
- Butter (softened or melted, as required, for brushing on the naan, unsalted or salted)
- Optional: Sesame seeds or nigella seeds for garnish
Instructions
- Prepare Yeast Mixture: In a bowl, combine instant yeast and sugar. Add water and stir well to dissolve the yeast and sugar granules completely.
- Initial Mixing: Add 1 cup of whole wheat flour to the yeast mixture and stir or whisk until combined smoothly. Cover and let it leaven for 40 to 45 minutes until bubbly.
- Make Dough: Add the remaining 2 cups of whole wheat flour, salt, softened butter, and curd/yogurt to the leavened mixture. Knead to form a soft, pliable, and smooth dough. Adjust with additional flour if sticky or water if dry.
- First Rest: Cover the dough and let it rest and rise for 25 to 30 minutes for the flavors to develop further.
- Divide Dough: Divide the rested dough into medium-sized balls and allow them to rest covered for another 15 to 20 minutes to relax the gluten.
- Roll Naan: Lightly dust each dough ball with flour. Optionally, sprinkle sesame or nigella seeds and gently roll into small to medium-sized rounds of medium thickness.
- Cook Naan: Heat a tawa or flat skillet over medium-high to high heat. Place the rolled naan onto the hot skillet.
- Flip and Cook: When the bottom side is partially cooked, flip the naan; air pockets will start to form.
- Direct Flame Puffing: Once the second side is half cooked, use tongs to transfer the naan with the first-cooked side facing the flame directly. It may puff up; flip again and brown the other side, ensuring even cooking without over roasting.
- Butter the Naan: Remove the hot naan from the skillet, brush generously with softened butter, and place in a roti basket or casserole to keep warm.
- Serve: Repeat the process for the remaining dough balls. Serve the butter naans immediately or stack them to keep warm.
Notes
- You can customize your naan by sprinkling sesame or nigella seeds before rolling for added flavor and texture.
- Adjust water quantity based on the flour quality and climate to achieve a soft but non-sticky dough.
- Cooking on a very hot tawa is essential to create the characteristic puffs and light charring of naan.
- Butter used inside the dough and for brushing adds richness but can be adjusted for lower fat versions.
- Using whole wheat flour makes this naan a healthier alternative to traditional naan made with all-purpose flour.
- Ensure the dough is rested adequately for proper yeast activation and soft texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Indian
Keywords: butter naan, whole wheat naan, healthy naan, Indian bread, homemade naan, flatbread, yeast naan
