Naan recipe dhaba style | dhaba style butter naan recipe

Last updated on January 12th, 2018

Naan recipe with step by step photos. Today I have a rustic, absolutely addictive and delicious dhaba style naan recipe with two toppings.

I have previously shared a restaurant style butter naan recipe, feather light and so delicious naan recipe. This dhaba style naan recipe was given to me by a friend, she has been making this for years and she vouches for this naan recipe. Once I tried, I also vouch for this naan recipe :). Thick, crispy and crusty yet soft, charred all over, this flat bread smeared with butter is all you need when you crave for something different and special from everyday food.

What makes this naan recipe different from others is that these are more thick, charred and crispy at the edges, while very soft and fluffy in the center. Salted butter is smeared all over just before serving. Crushed kasuri methi or cilantro leaves are added on one side of the naan and cooked well, the toppings also get a bit charred and that adds to the taste and also lends a smoky flavor.

To make naan recipe, use good quality all purpose flour/maida. Old flour may not give desired results. Next make sure that the yeast you use is o good quality and not very old to make fluffy soft naan. To get crispy edges, the rolled naan should be cooked on high flame on a tava then the other side should be cooked on direct flame till dark chars appear. Apply butter just before serving the naan. You can even bake the naan at high temperature (220c), if you have an electric tandoor or grill you can make naan recipe in that too. You can make naan recipe with wheat flour or combination of both maida and wheat too.

Serve naan with any rich gravy like peas masala, palak paneer, sweet corn curry, cauliflower masala etc.

Here is how to make naan recipe, do try this dhaba style naan recipe and tell me how you liked it!

Naan recipe with step by step photos.

1. Take 3/4 cup luke warm water in a deep bowl. Add 2 teaspoons sugar and sprinkle 1/2 tablespoon active dry yeast. Close and set aside for 15 minutes.

2. Once the yeast bubbles and turns frothy, add 2 1/4 cups maida, salt,oil and minced garlic and mix well.

3. Once the dough comes together, start kneading. Knead well for 5-10 minutes. Push, gather and fold while kneading. Place the dough in a deep vessel and keep closed for 2 hours or until the dough doubles in volume.

4. Once the dough is doubled in volume, punch back and knead slightly again.

5. Divide the dough into 7-8 equal balls.

6. Heat a thick cast iron tava  keep the flame high. Chop 1/4 cup cilantro leaves and crush about 2 tablespoons kasuri methi.

7. Take one dough ball and roll into thick naan (you can make round or oval) . Apply some water on one side of the rolled naan and place the watered side facing down on the hot tava.

8. Apply little butter on the other side and sprinkle herbs liberally. Cook for 30-40 seconds.

9. Once done cook the other side on direct flame, cook well till chars appear and turns smoky. Repeat the same with remaining dough. Serve naan immediately with butter and side dish.

Naan recipe card below:

5 from 1 vote

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Naan recipe dhaba style | dhaba style butter naan recipe

Prep Time

3 hrs

Cook Time

20 mins

Total Time

3 hrs 20 mins

 

Naan recipe, crispy yet fluffy and soft dhaba style naan recipe with two toppings

Course: main

Cuisine: Indian

Servings: 8

Calories: 123 kcal

Author: Harini

Ingredients (1 cup=250 ml)

• 2 1/2 cups all purpose flour/maida
• 1/2 tablespoon active dry yeast
• 1 teaspoon minced garlic
• 2 teaspoons sugar
• salt
• 1 tablespoon oil
• For topping
• Soft butter
• chopped cilantro leaves
• crushed kasuri methi
• More butter for serving

Instructions

1. Take 3/4 cup luke warm water in a deep bowl. Add 2 teaspoons sugar and sprinkle 1/2 tablespoon active dry yeast. Close and set aside for 15 minutes.
2. Once the yeast bubbles and turns frothy, add 2 1/4 cup maida, salt, oil and minced garlic and mix well.
3. Once the dough comes together, start kneading. Knead well for 5-10 minutes. Push, gather and fold while kneading. Place the dough in a deep vessel and keep closed for 2 hours or until the dough doubles in volume.
4. Once the dough is doubled in volume, punch back and knead slightly again.
5. Divide the dough into 7-8 equal balls.
6. Heat a thick cast iron tava keep the flame high. Chop 1/4 cup cilantro leaves and crush about 2 tablespoons kasuri methi.
7. Take one dough ball and roll into thick naan (you can make round or oval) . Apply some water on one side of the rolled naan and place the watered side facing down on the hot tava.
8. Apply little butter on the other side and sprinkle herbs liberally. Cook for 30-40 seconds.
9. Once done cook the other side on direct flame, cook well till chars appear and turns smoky. Repeat the same with remaining dough. Serve naan immediately with butter and side dish.