BUTTER NAAN

Butter Naan is a favorite with me and my family. So much so that everytime we go out to a restaurant, butter naan surely figures in our order. The curries or other dishes may vary however, butter naan and most times the butter chicken remains a constant phenomenon.

Ingredients
2 1/2 cups all purpose flour(maida)(add in only 2 cups initially if you find the dough a little sticky you could add the remaining flour to make it just perfect)
1/2 teaspoon baking powder
1/2 teaspoon salt
2 tsp sugar
Oil -1 tsp
Butter -2 tbsp
1 cup plain low-fat yogurt
Note: Instead of yogurt you could even use the water remaining after you prepare paneer (whey)

Method:
1- Take a bowl, add in the flour (2 cups initially), salt, baking powder and the sugar. Mix well.
2- Add in the yogurt or whey and knead into a pliable dough. Add the leftover flour to make it perfect if you feel that your dough is too sticky.
3- Smear 1 tsp of cooking oil over the prepared dough and keep aside covered with a damp cloth.
4- Let the dough remain for an hour or two till it rises. Roll out into triangular shaped naans of approximately 1/2 inch thickness. Cook the naan in your oven, tandoor or the tawa(skillet) till it is done on both sides. Put a blob of butter on the Naan(Indian bread) just before serving. The Naan is best served hot.

Have it with paneermakhani,palakpaneer,butterchickenor any other Indian spicy curries
veg or nonveg