Foodie Fridays: Homemade Butter Naan

   I am obsessed with Indian food. My family knows it and I know it. I’m currently looking for a support group. One which hopefully bankrolls trips to local Indian restaurants.  :-D  So you can only imagine the glee I felt when I stumbled across this gem of a recipe on Pinterest. It’s quite simple especially if your chapatti making skills are on point! And even if they’re not on point, it’s still easy enough.  I modified the recipe a bit and improvised here and there but it still turned out great!  So without further ado:

Ingredients

3⁄4 cup warm water

1 tsp. honey

1 teaspoon active dry yeast

2 cups all-purpose flour

1⁄2 cup plain yogurt

2 tablespoon cooking oil

1⁄2 teaspoon salt

½ a cup of melted butter (or cooking oil)

½ cup chopped cilantro (Dhania)

Instructions

1.       Stir the water and honey in a bowl; add yeast and let sit until foamy, about 10 minutes.

2.       Add the flour, yogurt, oil, and salt and mix thoroughly. Using your hands, knead the dough in the bowl until smooth. Cover the dough with a damp cloth and let it sit in a warm place until doubled in size (approximately 1 hour).

All ready for cooking

3.       Transfer the dough to a floured work surface and divide into 10 balls. Working with 1 ball at a time and using a rolling pin, roll each ball into a circle about ½ a cm thick. Sprinkle some cilantro on top and press it into the dough.

Divided into balls

4.       Heat a pan over medium-high. Use either the chapatti pan (I don’t know its actual name) or a frying pan.

5.        Spread ½ tablespoon of butter on the pan. Place a piece of dough on the pan and apply butter to the top side as the bottom cooks. Cook the bottom until bubbles appear over the surface and then flip it to cook the other side until browned in spots.

Step 1

Step 2

6.       Transfer naan to a plate and brush with butter. Serve hot.

Final result

Had mine with bean stew

Bon appétit!