Not long ago, I ended my search for a perfect butter chicken recipe and that is also when I started my search on a perfect naan recipe. A bad or so-so naan with a perfect butter chicken is like having a crispy yummy prate without any curry dipping sauce. It just seems so incomplete.
Store-bought naan can be substitute if you have no time to make one but it will not be a perfectly complete dish.
I have tried many different naan recipes – from the so call best naan recipe on the net to few Michelin Stared Chefs’ recipes. None of them satisfied me, until I tried this recipe from Meera Sodha “Made in Indian”. Her Aunty Harsha’s Naan is really one of the best naan I have ever tried – Restaurant Standard for sure!
I altered the recipe slightly to make sure it is even fluffier.
Do you need a Tandoori oven to achieve the perfect Naan char? NO! Just a very hot frying pan. That’s it! It’s just that easy!
Add Garlic or Mozzarella Cheese for Garlic/ Cheese Naan.
For those who missed out on the recipe on my best ever Creamy Butter Chicken, you can find it here – Lusciously Creamy Butter Chicken
- 125g All Purpose Flour
- 125g Self Raising Flour
- 1 tablespoon of Oil
- 2 Tablespoon Yogurt
- 3.5g Dried Instant Yeast (1/2 packet)
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ teaspoon baking powder
- 120 ml warm milk
- ½ teaspoon oil
- Melted Butter (to brush over the naan)
- *Extra flour to dust the dough
- In a large mixing bowl, add in flour and mix until well combine,
- Make a well in the centre and add the remaining ingredients for the dough
- With a paddle attachment, mix the ingredients together until it resembles breadcrumbs
- Slowly add in warm milk and continue to mix until it comes together into a dough
- Change to a hook attachment and knead the dough using medium low speed for 5 minutes
- Remove the dough from the mixing bowl and rub ½ teaspoon of oil over the dough
- Return the dough to the mixing bowl and cover the bowl using a tea towel or plastic wrap.
- Leave it in a warm place for at least an hour or until the dough rise to double its size
- After the dough has doubled in size, divide into 6 pieces
- Roll each piece into a ball and flatten it.
- Roll it out flat to about 2 to 3 mm thick.
- Heat a frying pan over medium high heat
- When hot, place the naan into the frying pan and reduce the heat to medium
- when the naan starts to bubble and the bottom of the naan start to char, flip it over with a spatula and cook to other side until the naan starts to char slightly on the other side.
- Remove the naan from the pan and continue with the rest of the dough
- Brush the naan with melted butter
- For garlic flavoured naan, melt the butter together with garlic and brush it over the naan
- For Cheese flavoured naan, split the naan into half from the side and stuff in mozzarella cheese while the naan is hot.