Friday, 31 August 2012

Naan- pareil !

Butter Naan


Rubbery, leathery, too thick. Charred, uncooked, cold. Bitter after taste, too much soda, dough gone sour. The adjectives flow easily and the fate of the meal is sealed with the first bite of the naan.


Although it is considered an accompaniment, why do we lay so much store by a naan in an Indian restaurant and rate it by the naans it serves? Why do we drive more than 20 kms all the way to Templestowe for the naans that Saini of Rajbhog Indian restaurant makes?


It’s all in the naan!


Light, crisp on the outside and soft on the inside naan! Translucent, golden spotted naans glistening with butter! Naans that don’t lose their “break with the pincer” quality by the time they get to the table!  

In search of that perfect naan, I decide to take things in our hands and make naans at home. I haven’t ventured so far to make naans at home as we don’t have a tandoor oven. Can I really make them?  

Generations of coded information about making flat breads of various sorts come to my aid.

And lo behold! The family sit at the breakfast bar to enjoy eating the naans straight from the stove.

Although not cooked in a tandoor, these tava baked naans turn out as good as they can get...

Butter naan


4 cups plain flour

1 cup yoghurt

Milk as required to knead (approx 1 cup)

2 tbsp +1 tsp olive oil

1 ½ tsp baking powder

Salt to taste

Butter as required


Sieve the plain flour with the salt and baking powder in a bowl. Rub the olive oil
into the flour. Add the yoghurt and mix. Now gradually add milk to knead it into a soft dough. Drizzle a teaspoon of olive oil and knead the dough into a smooth ball. Cover with a wet muslin cloth and keep aside for about 4 hours.

Heat a tava. Divide the dough into equal sized balls and then roll out one balinto a disc. Pick up the disc in your hands and then elongate it into a tear drop shape.
Place the naan on the hot tava. When the side facing you bubbles up, flip the naan. When that side is almost done, slide the naan on to the flame and cook like you would with phulkas, finishing the naan on the flame. Remove it from the flame, butter each side generously. Serve hot with any curry.
You can make garlic naans as well, by rubbing crushed garlic along with the butter.




  1. Hi Shruti, First time here.
    I loved reading your post. Naan is a very popular post with all food bloggers and everyone has his/her own take on it. What I simply loved was your narration of why you attempted to make this at home, the adjectives and the describers. Undoubtedly, the naan looks good and soft to eat.Your surnames makes me believe that you could be a I guessing correct? Nevertheless, keep writing such lovely posts.

    ‘ONLY’ Cooking With Soya & Cookbook Giveaway

    1. Hello Pari
      Thank you for visitng my blog and your kind words of appreciation! Good to get a pat on the back from a prolific and creative blogger! :)

      Yes, I am a hard core Maharashtrian from Hyderabad, now settled in Melbourne! :)


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