Step 1

In a bowl, take the instant yeast, sugar. Add water and stir the mixture to dissolve the sugar and yeast granules.

Step 2

Then add 1 cup whole wheat flour and stir or whisk it with the rest of the yeast mixture.

Step 3

Cover and keep aside to leaven for 40 to 45 minutes.

Step 4

Then add the remaining whole wheat flour, salt, softened butter and curd/yogurt. Knead to a soft, pliable and smooth dough.

Step 5

If the dough become sticky, add a few tablespoons of flour and knead again. If its dry, then add some more water.

Step 6

Cover the naan dough and keep aside for 25 to 30 minutes.

Step 7

Divide the dough into medium balls.

Step 8

Give a resting time for the dough balls for about 15 to 20 minutes. Cover and keep aside.

Step 9

Lightly dust the dough balls with some flour.

Step 10

You can also sprinkle some sesame seeds or nigella seeds on the dough ball and then roll it.

Step 11

Roll into a small to medium sized rounds of medium thickness.

Step 12

Place the rolled flat bread on a hot tawa or flat skillet. Keep the heat to medium-high to high.

Step 13

When the bottom is partly cooked, flip. You will see many air pockets on the naan.

Step 14

When the second side is half cooked, remove the naan with a pair of tongs and place the side which was cooked first facing the fire.

Step 15

The naan may puff up. Flip and brown the second side also. Ensure the naan is cooked well but don't over roast it.

Step 16

Place the hot naan in a roti basket or casserole. Spread some softened butter on top.

Step 17

Make all butter naans this way in batches. If not serving straight away, then stack them in the roti basket.

Step 18

Or else you can serve Butter Naan immediately.