Experience the irresistible charm of Butter Naan in Ooni Pizza Ovens, brought to you by our beloved community member, Anujay (@anujayanstar). As a passionate hobby baker, Anujay shares his cherished Butter Naan recipe, perfected over countless kitchen experiments. Soft, fluffy, and brushed with a generous layer of buttery goodness, this naan is the perfect accompaniment to any meal. Whether you're a seasoned cook or a culinary novice, Anujay’s Butter Naan will transport your taste buds to the heart of India, in your very own kitchen.
Ingredients
- 500g All Purpose Flour (Maida)
- 100ml Milk
- 100ml Water
- 4g Salt
- 12g Sugar
- 25g Egg
- 2g Baking Powder
- 50ml Oil
Directions
- Making the Dough
Add all the ingredients except the flour to a bowl and whisk until combined.
Add the flour and mix until there are no dry lumps.
Add 30-40ml water and knead the dough. The water required can vary based on the flour used. The goal is to get the dough to a consistency where it is soft to touch.
Add 20ml oil and continue kneading. Do not turn the dough on itself while kneading or else the naan will be chewy.
Cut the dough from the middle and place it on top of the other half and punch it down.
Give the dough a 30 minute rest and then knead for another 15 mins. Finally, let it rest for an hour.
Divide the dough into 100g dough balls and let the dough balls rest for another 30 minutes. This will allow the gluten to relax and make shaping the naan much easier. - Preparing the Naan
Take a ball of dough and gently press it with your fingers into a circle 3-4 cm in diameter.
Flip over the dough ball and roll it out into a thin oval or circular shape. Use dry flour while rolling. Make sure to roll the naan quite thin as that will allow it to puff up and become nice and crispy on the bottom.
Sprinkle onion seeds (Kalonji) on top. - Baking the Naan
Preheat your Ooni oven till the temperature on the pizza stone reaches 350-400C.
Dust the pizza peel with flour and swiftly transfer the rolled-out naan onto the peel.
Slide the naan into the oven and wait for 25-30 seconds till bubbles start appearing.
Gently turn the naan around every 10 seconds till it’s cooked and has a slight char around the edges. This takes approximately 30-60 seconds.
Remove the naan to a plate and brush with butter. Serve hot.
