Introduction
The love for butter naan in Indian cuisine
how to make Butter naan roti is one of the most loved Indian breads, known for its soft, fluffy texture and buttery taste. It is a staple dish in Indian restaurants and dhabas (roadside eateries), where it is cooked in a tandoor (earthen oven) to get that charred and smoky flavor on top.
Many people believe that it is difficult to how make Butter Naan roti at home without a tandoor. However, with a simple solution, you can get the same soft and fluffy texture using a tawa. In this blog, we will show you how you can make restaurant style how to make butter naan roti right on your tawa, without any fancy equipment!
• Assure readers that they can make soft and fluffy how to make butter naan roti at home using a tawa.
• Many people believe that making soft and fluffy butter naan roti at home requires a tandoor, but that is not true! With a simple tawa (grill) and a few easy techniques, you can make the same restaurant style naan – crispy on the outside, soft and airy on the inside. By using ingredients like yogurt for tenderness, giving the dough time to rest properly, and using the direct flame method for light fat
• Hook: Why homemade butter naan roti is better than restaurant naan!
Homemade butter naan is not only fresh and healthy, but can also be made to suit your taste buds! Unlike restaurant naan, which is loaded with oil and masala, homemade
naan is healthier and made with wholesome ingredients, resulting in a better taste and texture. Plus, you can adjust the amount of butter, add toppings like garlic or cheese, and enjoy it hot right off the pan – something even the pickiest restaurateurs can’t do! h
Why is how to make butter naan roti on tawa so popular?
how to make Butter naan roti is more than just a side dish – it enhances the dining experience by pairing perfectly with tastiest and creamiest Indian curries. Some of the reasons for its popularity include
1. Soft and buttery texture – The dough is made using all-purpose flour (maida), yogurt and baking agents, which makes it even softer.
The final addition of melted butter adds a wonderful flavor.
2. Pairs perfectly with everything – how to make Butter Naan roti goes great with savoury North Indian dishes like Paneer Butter Masala, Dal Makhani, Chicken Curry and Shahi Paneer.
3. Restaurant-like food at home – Many people love to cook restaurant-like food at home and Butter Naan is often at the top of the list!
4. Crispy on the outside, soft on the inside – The combination of crispy edges and soft centre makes every bite a delight.
5. The magic of cooking in a tandoor – Basically, the Naan is placed on the hot walls of the tandoor, creating the perfect balance of chewiness, smoke and light char.
Main Ingredients
how to make butter naan roti
o Refined flour
o Yogurt
o Baking powder and baking soda (or yeast substitute)
o Sugar and salt
o Water/milk (for kneading)
o Oil or ghee
• For the butter topping:
o Butter (melted)
o Garlic (optional, for garlic butter naan)
o Coriander leaves
Step-by-Step Instructions how to Make Butter Naan roti on Tawa
Refined flour
This is the main ingredient of our butter Naan roti. Refined flour gives Naan its signature soft, springy and slightly chewy texture, making it perfect for soaking up the buttery goodness
If you prefer to make a healthier butter Naan, you can replace it with whole wheat flour, but it might not be as soft.
Yogurt
Yogurt acts as a natural flour, giving Naan a melt-in-the-mouth texture.
It also helps in a little fermentation, giving it that tangy flavour similar to restaurateur’s Naan. Plus, it prevents the Naan from being too dry!
Baking powder and baking soda (optional)
Sugar and salt
• Sugar isn’t just for sweetness – it acts as a leavening agent and helps with light caramelization, giving the naan a beautiful golden color.
• Salt enhances the flavor and balances out the richness of the butter.
Water/Milk (for kneading)
• Using warm water makes the dough soft and easy to knead.
• Milk is a great alternative because it is extra moist and helps create a soft texture. Many chefs prefer milk to make the naan even better!
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