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Friday, October 31, 2014

Plain Naan/ Butter naan

After a long gap, coming to blog. Something or the other makes me lazy. Since I don't cook much these days, I do not have innovative recipes with me.. Slightly will bounce back as soon as I get in full fledged cooking.

For now, here is a simple and tasty tiffin item . Generally yeast is used for this dish, but I didn't use any yeast. It's a very simple procedure and the output is soft and tasty.

Here we go......


  • Maida/all purpose flour -2 cups
  • Curd or sour curd - 1tbsp
  • Baking powder -1/2tsp
  • Salt
  • Water if needed.
  • Butter
  • Sugar - 1/2 tsp
  • Oil -3tsp


  • In a vessel take all the above ingredients and knead well into a soft dough.
  • After 2 hrs, you can see the dough will be fermented and loosened.
  • Apply oil on it and knead well and keep aside for 10 mins.
  • For rolling it, take a rolling pan, take a ball from the dough. Roll it in oval shape. Spread it well.
  • Heat a nonstick tava, sprinkle some water to it and place the rolled oval naan to it.
  • It will get stuck to the tava, because of water.after few mins, turn on the tava to cook the other side in the flame directly
  • The naan will puff up and you will get a perfect tandoori naan.
  • Once it is done, apply butter for butter naan.

Softy, spongy naan is ready to serve with paneer or any subji!

Enjoy making the simplest form of naan..

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