Butter Naan

Ingredients

3 cups all purpose flour
½ cup unsalted butter, cold
1 cup plain yogurt
3 tablespoons of hot water
1 tablespoon sugar
2 teaspoons active dry yeast (Make sure its freshly bought store yeast and not an opened one)
1 ½ teaspoons salt
1 egg
2 teaspoons chaat masala mixed with 1 tablespoon of vegetable oil

Paneer Butter Masala - Punjabi Recipe

Ingredients

paneer : 250 gm
onion : 1(blended)
tomato puree : 2 tablespoon
ginger-garlic paste: 1 tablespoon
butter : 3 tablespoon
milk : 1/2 cup
fresh cream : 2 tablespoon
poppy seeds : 1 teaspoon
decicated coconut: 1 tablespoon
cinnamon stick : 1 inch
cloves : 2
cardamom:2
bay leaf : 1
chilly powder :1 teaspoon
turmeric powder: 1/4 teaspoon
corriander powder : 1/2 teaspoon
cumin powder: 1/2 teaspoon
salt: to taste
garam masala powder : 1 teaspoon
finely chopped corriander for garnish

procedure:

1. First cut the paneer into medium flat pieces and keep aside.
2.In a small pan roast coconut and poppy seeds till the colour chnages .
3.Make a fine power of coconut , poppy seeds,cinnamon stick,clove and cardamom in a mixture.
4.Heat 2 tablespoon of butter in a heavy bottom pan.
5.Add bay leaf , then onion paste and fry it for sometime, then add ginger-garlic paste and again fry till the colour changes to golden brown.
6. Add chilli podwer, termeric powder , all masala powders and salt to taste and then add tomato puree , fry 2 minutes.
7. Add milk and fresh cream and keep it on low flame for 2 minutes ,if required add water as per you like greavy.
8. Add paneer and remaining butter and garam masala to the greavy .
9. Garnish with chopped corriander .
10. Serve hot with simple chapati or naan.

Butter Naan

Ingredients

3 cups all purpose flour
½ cup unsalted butter, cold
1 cup plain yogurt
3 tablespoons of hot water
1 tablespoon sugar
2 teaspoons active dry yeast (Make sure its freshly bought store yeast and not an opened one)
1 ½ teaspoons salt
1 egg
2 teaspoons chaat masala mixed with 1 tablespoon of vegetable oil

Method

In a large bowl add the 3 cups of flour and butter. With your hands, blend the butter into the flour until it forms coarse crumbs. You can do this in a blender as well, but the rest if the procedure when worked with hands gives a better texture to the dough.

Stir water and yeast until yeast is completely dissolved. Now make a well in the center of the flour mixture and add the yogurt, sugar, egg, salt and yeast mixture.

Knead into the flour and until the whole dough collects into a mass. It will be wet and sticky.

Wipe your hands clean and oil them. Now knead the dough with the oiled hands until smooth and satiny, for about 10 minutes; oiling your hands more if required. The dough is still very soft and pliable.

Cover the bowl and let the dough rest until doubled in volume; about 4 hours.

Punch down the dough, knead for a minute and divide into 16 equal portions.

With a rolling pin, quickly roll out each ball into a 5 inch round. With your fingers, stretch each round into a 5-7 inch oval.

Cooking in the Oven

Preheat the oven to 260 C or to the maximum heat.

If you have a baking stone; place it in the oven. Arrange a few of the naans in a single layer on the ungreased baking sheets or directly on the baking stone. And bake until they are puffed and brown, 4-5 minutes.

Repeat with the remaining naans. Keep the baked naans aside. Naans can be pre made and kept warm wrapped in a cloth and inside bread box/any other covered container.

Before serving, preheat broiler to maximum heat. Transfer a few of the naans to the broiler pan and broil for 15-20 seconds to brown the tops.

You can also brown the tops on the gas stove; hold the naans with the tongs and place them directly over the flame for about 10 seconds. Repeat with remaining breads.

Brush the tops lighly with chaat masala oil if desired.

Serve hot.

Cooking on Gas Stove

Heat an iron skillet on high heat. On one side of the rolled out naan, apply water all around. Place the water side on the skillet and quickly invert the skillet showing it directly on the flame, as shown in the picture. Don’t let the flame touch the naan.

After about a minute, you will notice that the naan starts to puff and brown. At this point, turn the skillet over, keep aside. Remove the naan from the skillet and with the help of tongs, place the other side of the naan directly over the flame for about 10-15 seconds.

Once browed; brush the tops lighly with chaat masala oil if desired and serve immediately. 

Butter Naan by Asith Mohan Mangalore