- Mix instant yeast and sugar with water in a mixing bowl.
- Add 1 cup of flour into the yeast mixture and whisk.
- Cover the mixture and let sit for 40 to 45 minutes.
- Add the remaining flour into the dough along with salt, butter and curd/ yogurt.
- Mix it well and knead until soft dough is formed.
- If your dough is tacky, add extra tablespoons of flour and knead again.
- Cover the dough and let it rest for about half hour.
- Make medium-sized balls of the dough, cover and let them rest for about twenty minutes.
- To roll the butter naan, dust the dough balls lightly with some floor.
- Sprinkle sesame seeds or nigella seeds on the dough balls.
- Roll them into small, round discs with medium thickness.
- Heat up the griddle/ tava and place the rolled naan on the surface.
- When bubbles start to appear on the naan, turn it over.
- When each side is cooked, place the naan on open flame using a pair of tongs. Ensure that you expose the side which was cooked first to the flame.
- The butter naan will puff up. Flip the side and let the color turn brown.
- Plate the naan on serving dish or basket and smear some butter on the top.
- Repeat the process for the rest of the dough balls.
Butter naan has long been a delicacy for royal households in India.
What was once considered as an essential breakfast item for nobles, butter naan has not lost any of that appeal even today!
If you seal and freeze them, these delicious butter naans can last up to a week.