Butter Naan

​The rain is pouring down. A chill is in the air. It's a cold Winter's night and Private Detective John Murphey sits at his desk, pondering the findings of his latest case. It had not been pretty and had taken its toll, but another case closed. He stares at his glass of scotch for a few seconds, takes a sip and sighs.

A knock on the door. He sighs again and puts his scotch down onto the table. He grudgingly stands up and limps over to the front door, a grimace on his face, the bullet wound still fresh on his leg. He opens the door. "Hello, I have one butter chicken curry and some rice." The delivery person hands over the bag to John Murphey. John, a seasoned detective, with hundreds of cases behind him, carefully investigates the bag. "Where's the naan?" John stares the delivery driver straight in the eye, a cold expression on his face. The delivery driver hastily takes back the bag and looks inside, "I'm.. I'm sorry, Sir. We must have forgotten..." John drops to his knees and starts mumbling, "No... Nooo! NOOO!!!!!" He screams.

We feel your pain, John. We feel your pain. Naan with a curry is a must! We like it in all its varieties, whether it be butter, garlic or keema. It's just so good and we had to know how to make it.

We searched all over for a good naan recipe that you could make at home. One turned out too crispy, the other turned out overly dry... then, something happened. The stars aligned. This is the one everyone! It creates a soft naan with a great buttery top that is just really good. It comes from Madhur Jaffrey on food.com with our slight changes. Let's all learn from John and make sure the naan is never forgotten again!

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Butter Naan
 
Servings                          
6
 
Prep Time:       02:00    
Cook Time:      00:15
 
Main Ingredients 

7 grams of active dry yeast
1 Cup of hot milk
2 Teaspoons of caster sugar
3 1/2 Cups of bread flour
1/2 Teaspoon of salt
1 Teaspoon of baking powder
2 Tablespoons of vegetable oil
3/4 Cup natural yoghurt
1 egg, lightly beaten
1/4 Cup of butter (to paint on to the top of the naan bread)

Preparation

1. Activate your yeast in the hot milk, adding 1 teaspoon of the sugar. Cover with glad wrap. Leave it for 10 minutes.
2. In another bowl, mix in all of the dry ingredients (flour, salt, baking powder, remaining sugar, we used the kitchenaid).
3. Create a well in the middle and add all the wet ingredients (yeast, oil, yoghurt, oil and the egg). Kneed together for around 10 minutes until it's slightly sticky and smooth (again we used the kitchenaid for this).
4. Transfer to an oiled bowl and cover with a damp tea towel, until it's doubled in size. This took us around one and a half hours.
5. Preheat your oven to its top temperature, fan forced. Put a baking tray in here. Ensure it's clean as you will be putting the naan directly onto the tray.
6. You want to divide the dough into six balls and then roll it out into oval-shaped naan. We used a rolling pin to do this. Each Naan was around 20-25cm long and 10-13cm wide.
7. Remove the hot tray from the oven and put two naan onto it. Put it back in the oven for three minutes. You should see the naan starting to puff up. Repeat this process with the remaining naan bread.
8. Once you remove each naan from the oven, get some butter and paint it onto the top of the naan. We used a stick of butter to do this. Serve hot and delicious.

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