Butter / Lasooni Naan (Indian FlatBread)
I usually make Naan in oven, but i wanted to update the recipe that can be made on gas stove and still get the best out of it :) Who doesn't like a very soft, spongy butter naan.
We usually have phulka or paratha for dinner because we always get a feeling that Naan?? No its time consuming !! Definitely NO... It is as easy as making a phulka infact easier :) Believe me Its right.
With this recipe you can make a Naan in less than a minute :) But still you have waiting time after preparing the dough but not more than 15 minutes.
Preparation time: 5 mins
Waiting time - 25 mins
Cooking time - 1 - 2 mins (depending on the size)
- All purpose flour / Maida - 1 1/2 cup
- Dry (Inactive) Yeast - 1 tsp
- Sugar - 1/4 tbsp
- salt - a pinch
- warm water - 1/2 cup + as necessary
- Oil - 1 tbsp
In a bowl take 1/2 cup of luke warm water and add yeast and sugar to it and mix well. The dried yeast will be inactive to make it active it has to soaked in warm water for a minute.
In another mixing bowl add salt to the maida / all purpose flour and to that add the oil and mix well together.
Then to that add yeat mixture and prepare the dough, Make sure to prepare the dough sticky, it should be gluey and gummy. It is very important to keep it sticky because we need a soft naan.
Do not worry about dough sticking in your hand, add more water if necessary and cover it with a lid and let it sit on the counter for 15 mins at least.
After 15 mins it will raise to twice its volume as in the pic, then again give a mix. Then in the pinch a big piece of dough and roll it over maida / all purpose flour and spread to the desired shape and size.
Handle it gently, once you roll the dough on the flour you can feel the softness of the dough. You can spread the dough either using hand or with a rolling pin.
Heat the tawa or pan over medium high heat and cook the naan, turn every 30 seconds and cook until its done.
- It is important to prepare the dough sticky, but dont make it watery. stop adding water at the stage where flour stops being brittle
- after preparing dough you can again add another tsp of oil around the circumference of the dough before covering it.
- Heat the tawa before transferring the naan.
- Some like to add warm milk or yogurt while making the dough, its totally up to you.
- I couldn't make usual naan size because i made them in stove top
Do's and Don'ts (How to get a perfect Naan):
- Before adding yeast mixture to the flour, first add oil and mix well for a minute so that all flour granules is coated with oil
- It is very very important that you use luke warm water to add yeast. You should be able to put your finger inside the water for at least 10 seconds.
- After making the dough add oil on the top, it helps to get a nice texture to the naan.
- Make sure after you make the dough you leave it in a warm place for 15 minutes.
- If the dough is not doubled its volume in 15 mins, it is not made properly.
- While you mix the yeast mixture keep swirling the dough so that you wont get any lumps in the mixture, its very important that when you make the dough there shouldn't be any lumps. That's one of the reasons why hot water should not be used to make yeast mixture.
If you want a Lasooni / Lasuni Naan, just add minced garlic pieces, few sesame seeds and coriander leaves on the top while spreading the dough using rolling pin, it will easily stick to the dough. Then cook until till its golden color, finally spread butter to it :)