Naan is one of those delicious flatbreads which you just can’t resist! When served hot with butter on it, it is most yummy dish ever 🙂
I absolutely love naans, specially butter naans (yeah yeah who doesn’t like butter come on?). But, somehow, since I have come to Bangalore, I have always been left wanting for more when it comes to naan. So some days back when I saw this butter naan I decided to give it a try.
I made it twice, once I rolled it a thicker a little like kulcha I would say and once like above thin and stretched like a naan. It was perfect both the times the result was only yummy. I liked this version better and the hubby liked the kulcha kind of version better.
Naan is like the king of Indian flatbread, isn’t it? Well some may agree and some may disagree. Some people prefer kulcha and some prefer naan. Some like paranthas more while some like the rotis/chapatis. If you ask me, I don’t have a favorite. I love naans with some butter chicken, and I love kulchas with some matar curry, like the street food you get in Delhi. Chole Kulche is another favorite combination.
And paranthas – There is so much you can do with them. Stuff them with anything and they taste wonderful. All they need is some curd and pickles and your perfect breakfast, lunch or dinner option is ready 🙂
If you are making this, I would suggest a simple curry with some gravy with it. Because this tastes the best when you dunk it in some gravy and eat it. I have a friend whose daughter eats this just by itself. Smear some butter on it and she is ready to eat as many as you serve her.
Recipe – Naan (source Zesty Palette)
What I used
Naan and HLI - Spinach an event announcement
- 3 cups all purpose flour
- 3/4 tablespoon Instant dry yeast I use gloripan
- Pinch sugar
- to taste salt
- water (About 1 cup warm water)
- 1 tbsp olive oil
- butter for greasing as much as you want (go ahead and don't be shy!)
- Activate the yeast with sugar and warm water for 5 minutes.
- Mix this with flour and salt and knead well for about 5-7 minutes till you get a smooth and stretchy dough.
- Leave it for proofing for about 3 hours or so.
- Pinch the dough and make small same sized balls. Roll it out in a oven or desired shape. Grease with butter.
- Bake in a preheated oven at 200C for 2-3 minutes, turn and bake for another 2 mins.
- Serve hot with more butter if you want.
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