Tawa Spicy butter naan

Yet another classic Indian dish with a spicy Italian twist. I have tried experimenting with some left over oregano leaves, a little dried tomatoes, and the end result was awesome, so thought of sharing this unique recipe. Oregano leaves are primarily used for pizza toppings to enhance its flavor. Hardly did I know it would mix so well with Indian flavours and enrich its taste. We didn’t had any tandoor nearby therefore the only option left was a simple tawa and a grill that we mostly use to roast bread directly on fire. The result was the same as it would have been on a tandoor plus it was easy and less time consuming.

It  was soft, a little sweet and spicy, and hence delicious. Just the way we like.

I served it with paneer palak makhani. The spicy taste of naan went really well with the soft, subtle taste of paneer. You can find its recipe in another of my posts. You may check that out as well if you want to give popular restaurant recipes a healthy twist at home. Enjoy your dish as well as your cooking!!

Ingredients:

Maida (flour):   4 cups(250 grams)

Baking powder:  1 tsp

Baking soda:  ½ tsp

Sugar: 2 tsp

Salt: 1 tsp

Curd: 2 ½  tsp

Milk: ½ cup

Oil: 2 tsp

Butter/ghee- 2 tsp

Oregano leaves- 1 tsp

Dried tomatoes- 2tsp

Basil leaves: ½  tsp

Egg(optional):  1

Method

·         Mix maida, baking powder, baking soda, and salt together. To this mixture add sugar, curd, egg(optional) and milk. (You can use a little water to make it into a soft dough)

·         Coat the dough with oil and cover it with a muslin cloth. (You can alternatively use a wet cloth). Keep aside for  1 hour.

      Divide the dough into small 8-10 balls.  Sprinkle oil and then a pinch of oregano leaves, dried tomatoes and  finely chopped basil leaves  on top.

·          Roll out in the form of a normal paratha. Just keep it a little thick.

·         Spread 1 tsp of water on the top surface and put it on to a tawa. when the top surface becomes slightly brown, turn the tawa upside down on fire. (I used a grill to avoid directly falling on fire if in case it doesn’t stick well on tawa).

·         When it turns brownish, take it out and spread ½ butter/ghee on top. Your spicy butter naans are ready.