About Butter Naan

Naan in parts of the Indian subcontinent usually refers to a specific kind of thick flatbread (another well-known kind of flatbread is chapati). Generally, it resembles pita and, like pita bread, is usually leavened with yeast or with bread starter (leavened naan dough left over from a previous batch); unleavened dough (similar to that used for roti) is also used. Naan is cooked in a tandoor, from which tandoori cooking takes its name. This distinguishes it from roti, which is usually cooked on a flat or slightly concave iron griddle called a tava. Modern recipes sometimes substitute baking powder for the yeast. Milk or yogurt may also be used to impart distinct tastes to the naan. Milk used instead of water will, as it does for ordinary bread, yield a softer dough.[11] Also, when bread starter (which contains both yeast and lactobacilli) is used, the milk may undergo modest lactic fermentation.
Typically, it is served hot and brushed with some water but in some other cultures such as those in the Indian Subcontinent, they brush ghee or butter. It can be used to scoop other foods or served stuffed with a filling.
A typical naan recipe involves mixing white or whole wheat flour with active dry yeast, salt, and water.[13] The dough is kneaded for a few minutes, then set aside to rise for a few hours. Once risen, the dough is divided into balls (about 100 g or 3.5 oz each), which are flattened and cooked. In Pakistani cuisine, naans are typically flavoured with fragrant essences, such as rose, khus (vetiver), or with butter or ghee melted on them. Nigella seeds are commonly added to naan as cooked in Indian and Bangladeshi restaurants throughout the UK.
Raisins, lentils and spices can be added. Naan can also be covered with, or serve as a wrap for, various toppings of meat, vegetables, or cheeses. This version is sometimes prepared as fast food. It can also be dipped into such soups as dal and goes well with sabzis (also known as shaakh).

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