Punjabi Butter Naan
Leavened refined flour bread with a soft chewy centre and charred blistered top, brushed generously with butter fresh from the tandoor.
- Prep
- 120 min
- Cook
- 15 min
- Total
- 135 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Clay tandoor
- •Rolling pin
- •Cushioned pad (gaddi)
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 9 g
- carbs
- 40 g
- fibre
- 2 g
- protein
- 6 g
- calories
- 260 kcal
Instructions
- 1
Stir the yeast and sugar into warm milk. Leave it for 10 minutes until frothy.
- 2
Mix the flour, yogurt, baking powder, salt and yeast mixture. Knead into a soft dough.
- 3
Cover the dough and place it in a warm spot. Let it rise for 1.5 to 2 hours until doubled in size.
- 4
Divide the dough into balls. Roll each ball into an oval or teardrop shape.
- 5
Brush one side of the dough with water. Press it gently onto the cushioned pad.
- 6
Stick it onto the inside wall of a hot tandoor (clay oven). Bake until puffed with charred spots.
- 7
Take the naan out with tongs. Brush generously with melted butter and serve hot.
Chef's tips
Let the dough rise fully for a soft, airy naan. Keep the tandoor (clay oven) very hot to get authentic blistered char spots.
Ingredient substitutions
- tandoor → a very hot cast-iron pan with a lid, finished briefly under a broiler
Storage
Best eaten fresh; can be kept a day wrapped in foil.
Reheating
Reheat wrapped in foil in a warm oven or briefly on a tawa.
Common mistakes to avoid
- •Not letting the dough rise long enough, which makes the naan flat and chewy.
- •Rolling the dough too thick so the centre stays doughy and heavy.
Serving suggestions
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