Butter Naan Rottie

Naan is one of the most popular varieties of South Asian breads and is particularly popular in India, Afghanistan, Iran, Pakistan and Indian restaurants in foreign countries. Naan has also became popular in Sudi Arabia and other Gulf states.

• Maida : one and a half cups.
• Milk : Half cup
• Ghee : Two table spoons
• Cooking soda : One tea spoon
• Curds : Two table spoons
• Salt : As per taste
• White Gingili (till): Two table spoons
• Butter : One and half table spoons

* Kneed together maida, milk, curds, soda and salt like chapati dough.

* Keep for two hours to raise (ferment).

* Roll chapatis into 8’’ diameter. Spread gingili over and press a little.

* Cut chapati into half and cook half done on a non stick pan.

* Again fry on open flame on both sides till you get dark blebs.

* Put back again on non stick hot pan and smear butter on both sides and serve hot.

Naan rottie is good with butter chicken or any other curry.