Butter Naan

Butter Naan

Preparation Time – 45 minutes
Makes – 6

Ingredients :

 Castor (superfine) sugar – 1 tsp
 Dried yeast – 1 tsp
 Warm water – 2/3 cup
 Refined flour – 2 cups plus extra for dusting
 Ghee, melted – 1 tsp
 Salt – 1 tsp
 Unsalted butter, melted – ¼ cup
 Poppy seeds – 1 tsp

Method :

 Put the sugar and yeast in a small bowl and add the water. Mix to dissolve the yeast.
 Cover the bowl with clear film (plastic wrap) and leave on one side for about 10
minutes or until the surface of the mixture is frothy.
 Place the flour in a large bowl, make a well in the middle and add the ghee, salt and yeast mixture.
 Mix well using your hands and add a little more water if the dough is too dry.
 Tip the dough out onto a lightly floured surface and knead for about 5 minutes or until smooth.
 Return the dough to the bowl, cover and leave in a warm place for about 1½ hours until it has doubled in size.
 Turn out the dough back onto the floured surface and knead for a further 2 minutes. Break off small pieces of the dough and roll into rounds about 5 ” in diameter and ½ ” thick.


 Place the naan on a sheet of greased foil under a very hot preheated grill for 7-10 minutes turning twice to brush with butter and sprinkle with poppy seeds.
 Serve the naan immediately if possible or keep them wrapped in foil until required.


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