Here I’m, again, with another recipe. Tawa Butter Naan! The name Tawa Butter Naan because I’d made it on tawa or griddle. I hope you will like this recipe. I’m starting with the basic recipe of plain naan which can then be converted to butter naan. You need to follow the method given for the recipe 🙂
Naan is flat-bread, baked in hot tandoor or ovens made of clay. That’s why when these naans are prepared in ovens, they are called as tandoori naans. Naan, basically, has an origination of South Asia. There are many variations of this flat bread. For example – Kashmiri and Peshawari naans are filled with dry fruits, Garlic, butter and Roghani naans.
I’ve used yeast as the dough needs to be fermented. We need a fluffy and soft butter naan. Isn’t it? To make the naan soft, I have added yogurt.
The utensil that plays significant role in making a perfect tawa naan is an iron griddle. When I made the naans for the first time, I didn’t used good iron tawa and this resulted in bad naans. So, I suggest you to get a good, thick iron griddle first if you still don’t have it in your kitchen. Well, the next time I baked butter naan, I started eating without dipping it in any curry or salan. It was soo tasty!! Ummm!
How to Make Butter Naan on Tawa
Here is the recipe for the tawa butter naan. Avoid those extremely costly naans at various restaurants because now you can make them on your own.
Servings 3-4 naans
- dough fermenting – 1 hour
- baking naan – 4 minutes
- 1 cup All-purpose flour (maida)
- 100 gm Yogurt (sour)
- 1//2 packet Yeast
- 1/4 tspn Salt
- 1/2 tspn Sugar
- lukewarm water
- melted butter
- 1/2 cup fresh coriander leaves (optional)
Preparation of dough
Take maida in a big bowl, make the place in centre. Add salt, sugar and yeast. Mix well. On the other hand beat the yogurt to make it creamy.
Add 3 tbspn of water to yogurt to make it slightly liquid in consistency. Add this yogurt to the maida bowl slowly while folding the flour mixture together.
The dough should be soft enough. Cover the dough with wet muslin cloth. Keep it aside for an hour or two and leave the dough to rise till double in size.
Method for Making Butter Naans on Tawa
Once the dough is fermented and is double in the size, divide the dough into small rounded, equal balls. Roll the dough in oval or round shape (this defines the shape of your naan) with the help of rolling pin.
Once you have rolled the naan, apply water on one side. At this step, if you want, you can sprinkle coriander leaves on naan and tap lightly with your palm so that they stick on it.
Heat Tawa or iron griddle. It should be hot enough. Turn the stove to low flame and now place the naan on it. The side on which you’d applied naan should be on the tawa.
Wait for the naan to rise. Ideally, it requires 1 and half minutes on low flame. When it starts rising turn the tawa upside down so that it directly faces the flame.
Bake for a minute when it is cooked properly as shown in the pic, flip the tawa back and with the help of tongs, take it off from the tawa. Apply melted butter. Repeat the same process for the rest of naans.
You can play around with the shape of naans.
Your delicious Butter naan is ready to be served hot with kashmiri dum aloo or Chicken Korma. It’s up to you what curry you’d made.
Here’s the video on How to Make Tawa Naan
Don’t add yogurt together. The flour can become wet more than required and you will be not able to knead it. Add slowly as mentioned in the method.
If you’ve tried making tawa butter naan with my recipe, don’t forget to share your pics on firstname.lastname@example.org or tag us on Facebook/Twitter/Instagram. I will wait to hear from you.
— Images and Recipe Shared by Shumayala Khan