Sundays are experiment day for me.. Tried this homemade butter naan. Believe me it was so soft and not got leathery even after cooling!!!
Give it a try.. And you can replace APF or maida with wheat flour.
This recipe yields 6 medium sized butter naans😊.
2 cups APF or maida
2-3 pinches salt
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tbsp honey or sugar. I have used honey because honey dissolves faster than sugar and so yeasts activate faster too.
1/2 tsp active dry yeast
1/2 cup warm milk
1/2 cup Greek or hung yogurt
Melted butter for brushing
Few herbs and seeds for garnishing
Take milk and honey and heat for 30 seconds in your microwave or until the temperature reaches 30°-32° c. Add yeast and stir well. Now let it rest for 10 minutes until frothy.
By the time take a bowl. Add APF, baking soda, baking powder and salt. Mix all well.
Now as your milk mixture has become frothy, add curd into it. Make a well in the middle of your dry ingredients. Pour your milk and curd mixture into it.
Now start mixing all together with your hand or dough beater. Your dough will be very very very sticky. Don’t worry. It has to be like this only. Just make a ball. Kneading not required.
Oil a bowl and transfer the dough and roll around the bowl so that it gets greased all around. Cover with a cling film and let it double for an hour.
After an hour sprinkle some APF on your kitchen workstation and take the doubled dough out from the bowl. Make 6 equal sized balls.
Heat an iron skillet.
Now roll each dough into oval shape and 1/2″ thick. Before the last roll sprinkle some onion seeds and white sesame seeds and roll ultimately so that seeds get embedded inside the spreaded dough. Apply butter and place the bitter side upside down on hot skillet.
Grease the top with butter and cover with a lid. Let it cook on medium low heat.
Now after a minute you can see the bubbles. Flip the side and cover again. Now brush the both sides with butter and cook until done.