Butter Naan
Makan Tengah Hari • Malaysia
How to Make Butter Naan (Traditional & Healthy Version)
Butter Naan is a beloved flatbread found in many Malaysian North Indian restaurants and mamak stalls, celebrated for its soft texture and rich, buttery flavor. This dish is a staple during lunch hours, perfect for pairing with aromatic curries like dhal or vegetarian masala. While Butter Naan has its roots in North Indian cuisine, Malaysia’s multicultural landscape has shaped its preparation, infusing local elements and flavors. In Malaysia, Butter Naan is often enjoyed fresh from the tandoor, brushed with fragrant butter or ghee, and sometimes enhanced with ingredients like chopped coriander or even a hint of pandan for a local twist. Opting for a health-conscious approach allows you to savor Butter Naan without excess calories or guilt. By using whole wheat flour (tepung gandum penuh) and a moderate amount of butter, this version maintains the authentic taste while boosting its nutritional value. The dish is vegetarian and adaptable for various dietary needs, making it a great fit for Malaysia’s diverse communities. Enjoy the classic softness and golden crust of Butter Naan in a way that honors both tradition and well-being.
Bahan-bahan(untuk 1 medium naan per person (about 80g))
- 1 cup Whole wheat flour (tepung gandum penuh) (For extra fiber)
- 1/2 cup All-purpose flour (For softness)
- 1/4 cup Greek yogurt (Adds moisture and protein)
- 1/4 cup Low-fat milk (Or use santan for a coconut twist) - pilihan
- 1/2 tsp Active dry yeast
- 1/2 tsp Sugar (Helps yeast activation)
- 1/2 tsp Salt
- 2 tbsp Butter (unsalted) (Melted, or use ghee for more aroma)
- 1 tbsp Chopped coriander leaves (Daun ketumbar, optional garnish) - pilihan
- as needed Water
Arahan
- 1
Activate the yeast: Warm the milk (or santan) until lukewarm. Add sugar and yeast, stir, and let rest for 5 minutes until frothy.
5 minutes
Ensure the liquid is not too hot to avoid killing the yeast.
- 2
Mix the flours: In a large bowl, combine whole wheat flour, all-purpose flour, and salt.
2 minutes
Sift the flours together for a lighter naan.
- 3
Form the dough: Add Greek yogurt and the activated yeast mixture to the flour. Mix and knead, adding water little by little until a soft, slightly sticky dough forms.
8 minutes
Knead until the dough is elastic. This gives naan its signature chew.
- 4
First rise: Cover the dough with a damp cloth and let it rest in a warm place for 1 hour, or until doubled in size.
60 minutes
A warm kitchen or inside an off oven works well.
Kenapa hidangan ini sihat
By substituting refined flour with whole wheat and incorporating Greek yogurt, this Butter Naan offers a healthier profile compared to traditional versions. It’s lower in saturated fat and contains more complex carbohydrates, which provide sustained energy. This approach supports weight management and heart health, making it a smart choice for those seeking a nutritious Malaysian lunch that doesn’t compromise on taste.
This Butter Naan is higher in dietary fiber and protein due to the use of whole wheat flour and Greek yogurt. Whole grains support digestive health, while yogurt adds calcium and beneficial probiotics. Using a moderate amount of butter maintains flavor without excessive fats. This naan contains B vitamins, iron, and magnesium, essential for energy and metabolism. It is free from artificial additives, making it a wholesome choice for balanced diets.
Petua
- 💡Tip 1: Let the dough rise in a warm spot for the fluffiest texture.
- 💡Tip 2: Roll naan evenly to ensure even cooking and browning.
- 💡Tip 3: Brush with butter immediately after cooking for best flavor and softness.
Penyimpanan & hidangan
Store cooled naan in an airtight container at room temperature for up to 1 day. For longer storage, wrap individually and freeze for up to 1 month. Reheat on a dry skillet or in the oven before serving.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 300.0 kcal |
