In a bowl add yeast and sugar to warm milk.
Mix well, cover the bowl and set aside to rest until the yeast in milk ferments and becomes frothy. In a large bowl add flour, salt, yogurt and fermented milk.
Mix the dough and knead dough well for 7 mins until dough becomes soft.
Cover the dough in the bowl with damp cloth and set aside for atleast 4 hours or until the dough to double in size.
Once naan dough doubles in size divide the dough into equal sized balls.
Roll the dough into oval triangular shapes.( to get the oval triangular shape of naan, first roll the dough in oval shape then at one oval end roll the dough in opposite direction so that one end gets wider and other end gets narrow).
Heat a tava/griddle, when hot place one rolled naan dough on tawa.
Cook naan on both sides for 30 seconds on each side.
Light another gas burner, with help of metal thong( one used to cook papad) immediately transfer the half cooked naan to direct gas flame and cook on naan on both sides until brown spots appear on naan( as we cook pulka).
Transfer the cooked naan to a plate and generously spread butter on top on hot naan. Serve hot butter naan with palak paneer, butter chicken etc.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (203g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 32 (6%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 6.3mg||2 %|
|Sodium 327.8mg||11 %|
|Potassium 364.3mg||10 %|
|Total Carbohydrate 102.6g||30 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 98g|
|Protein 17.6g||25 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 520
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