Best Butter Naan Recipes

INDIAN BUTTER CHICKEN NAAN PIZZA WITH LIME & PEANUT SLAW

Steps:

• Spray 4-quart slow cooker with cooking spray. In 10-inch skillet, melt butter with vegetable oil over medium heat. Add onion and garlic; cook about 5 minutes or until onion is softened.
• Stir in cardamom, garam masala, chili powder and coriander. Cook 2 minutes longer, stirring frequently.
• Stir in tomato paste and coconut milk. Heat until thoroughly blended. Pour mixture into slow cooker. Add chicken, yogurt and salt; stir to mix.
• Cover; cook on Low heat setting 6 to 8 hours (or on High heat setting 4 hours).
• To make pizzas, set oven control to broil. Place naan breads on ungreased cookie sheet. Top each with desired amount of chicken mixture. Sprinkle each with mozzarella cheese.
• Broil until cheese is melted.
• Just before serving, stir together all Slaw ingredients. Top pizzas with slaw.

HERBED GARLIC BUTTER NAAN.

Steps:

• 1. In the bowl of a stand mixer, combine the water, honey, and yeast. Let sit for 5-10 minutes or until the mixture begins to bubble on top. 2. Add the milk, yogurt, flour, baking powder, baking soda, and salt. Using the dough hook, mix until the flour is completely incorporated, about 2-4 minutes. The dough should be sticky. Dust lightly with flour and knead the dough into a ball using your hands. Cover the bowl with plastic wrap and let sit in a warm place for 1 hour, until doubled in size, or if not using right away, overnight in the fridge.3. When ready to cook divide the dough into 8 equal balls. Using a rolling pin, roll each piece of dough into a large oval, about 8 inches long and about 1/4-inch thick. Repeat with the remaining dough.4. Heat a large cast iron skillet over medium-high heat, you want the pan screaming hot. Brush both sides of the naan with half of the melted butter. Drizzle the the skillet with a teaspoon of olive oil, then carefully use a paper towel to wipe the oil around the skillet. Place the naan on the hot skillet, immediately cover with a lid and cook for 1 minute, bubbles will form. Flip and cook, uncovered for another 1-2 minutes, until large toasted spots appear on the underside. Remove from the skillet and wrap in a clean kitchen towel. Repeat with the rest of the naan, keeping them wrapped in a towel while you work. 5. To make the garlic herb butter. Melt together the remaining half of the melted butter plus the garlic. Heat over low heat until the butter is lightly browned and the garlic golden. Remove from the heat and add the herbs. Brush the garlic herb butter over the warm naan and serve. These are best served warm, right off the skillet, but leftovers are still delicious. Keep stored in an airtight container for up to 3-4 days or freeze for up to 3 months.

BUTTER NAAN

Steps:

• 1. Take a bowl; add all ingredients except oil and butter.
• 2. Use lukewarm water to knead and make soft dough.
• 3. Apply 1 Tbsp of oil on dough. Cover it with wet towel and keep it in warm place for two hours.
• 4. Divide the dough in eight equal size balls. Apply remaining oil to these dough balls.
• 5. Press the dough from sides to expand the dough. Leave the dough a little thicker in center.
• 6. Roll the dough with help of rolling pin. Use some dry flour if your dough is sticking.
• 7. Take the dough in your hand. Pat to stretch the dough and give it round shape. (just like pizza dough).
• 8. Preheat oven at 450 F in Broil mode.
• 9. Take a non stick Baking tray. Put it on first rack of oven and heat it up for 3 minutes.
• 10. Take the tray out (when it is hot) place the dough and pull it from one side to give it triangle shape.
• 11. You can apply few drops of water on top of naan dough. (Optional).
• 12. Place the tray on first rack of oven. Cook for 2 - 3 minutes.
• 13. Flip them and cook the bottom side for 1 minute.
• 14. With Help of knife, check to make sure the naan is fully cooked. If not, then put it back for 30 - 60 seconds.
• 15. Take your naan out, apply some butter.
• Serve hot with any main course dish.
• Note: Cook Naan on upper rack of oven for 3-4 minutes (Total). They will turn out really soft. Naan will get harder if you cook them for longer.