Butter Naan

🔥 Prep

• Measure 300 g maida (all‑purpose flour) into a large mixing bowl.
• Add 0.5 tsp baking powder and 1 tsp salt to the flour; whisk to combine.
• Measure 3 tbsp plain yogurt and 120 ml lukewarm water; set aside.
• Melt 2 tbsp of the 4 tbsp butter; reserve the remaining 2 tbsp for brushing later.

🔥 Cook

• 1. Make a well in the flour mixture and pour in the 3 tbsp yogurt and 120 ml water; stir with a wooden spoon until a shaggy dough forms. (medium mixing)
• 2. Turn the dough onto a lightly floured surface and knead for 5 minutes until smooth and elastic.
• 3. Shape the dough into a ball, return it to the bowl, cover with a damp cloth, and let it rest in a warm place for 30 minutes to rise.
• 4. After resting, punch down the dough and divide it into 6 equal portions (~50 g each); shape each portion into a ball.
• 5. On a lightly floured surface, roll each ball into an oval or tear‑shaped naan, about 3 mm thick.
• 6. Heat a cast‑iron skillet or tawa over medium‑high heat until a few drops of water sizzle and evaporate instantly.
• 7. Place one rolled naan on the hot skillet; cook for 45 seconds until bubbles appear on the surface, then flip.
• 8. Cook the second side for 30‑45 seconds until brown spots form; press gently with a spatula to encourage puffing.
• 9. Remove the naan from the skillet and immediately brush the hot side with 1 tsp of the melted butter (from the reserved 2 tbsp).
• 10. Repeat steps 6‑9 for the remaining naan balls, stacking them on a plate and covering with a clean kitchen towel to keep warm.

🔥 Serve

• Serve the butter naan warm, brushed with extra melted butter if desired.
• Pair with rich North Indian curries such as butter chicken, paneer tikka masala, or dal makhani.
• Accompany with sliced onions, lemon wedges, and a side of mint‑coriander chutney for added freshness.