Few things pair as perfectly with curries and gravies like the rich, buttery richness of Naan. This fermented Indian flatbread is popular for its soft, somewhat chewy texture and crispy golden outside drizzled with melted butter. While cooking naan may appear to be difficult, it is actually pretty simple if done correctly. Here’s a simple Butter Naan Recipe you can make in your own kitchen.
What is Butter Naan?
Naan, a type of flatbread, developed in Central and South Asia. Traditionally cooked in a clay tandoor oven, it has a distinct, slightly burnt flavor that enhances any meal. While there are many other types of naan, butter naan is one of the most popular, thanks to its buttery finish and pillowy softness.
Ingredients For Butter Naan Recipe
- All-purpose flour (maida) – 2 cups
- Baking powder – 1/2 tsp
- Baking soda – 1/4 tsp
- Salt – 1/2 tsp
- Sugar – 1 tsp
- Yogurt – 1/2 cup
- Milk – 1/4 cup (lukewarm)
- Oil or melted ghee – 2 tbsp
- Butter – for brushing
- Fresh coriander leaves and Nigella seeds– for garnish (optional)
Step By Step Guide For Butter Naan Recipe
1. Prepare The Dough
1. In a large mixing basin, add flour, baking powder, baking soda, salt, sugar, yoghurt (curd) and oil. Mix the ingredients thoroughly.
2. Gradually add lukewarm milk and blend to make a soft dough. Knead the dough for 5–7 minutes until smooth and elastic.
3. Cover the dough with a moist cloth or plastic wrap and let it rest for 1 to 2 hours in a warm area. The resting period lets the dough to ferment and rise somewhat, resulting in a fluffy naan.
2. Shape The Butter Naan
1. After resting, divide the dough into small, equal-sized balls.
3. Flip the rolled-out naan to the back side and apply a little water so it sticks to the tawa and doesn’t fall off while cooking over the open flame.
3. Cook The Naan
Option 1: Use a Skillet or Tawa
3. To cook the other side, carefully invert the tawa and hold it over the open flame, allowing the naan to cook and puff up directly over the fire.
Option 2: Use an Ovan
4. Butter Application
Tips for Making the Perfect Butter Naan
- Use yogurt and milk to achieve a soft and chewy texture. To properly activate the baking powder, ensure that the milk is warm but not hot.
- Avoid over-kneading: Knead dough until smooth and elastic; over-kneading might make the naan thick.
- Heat is essential: Make sure your skillet or oven is really hot before adding the naan to get its unique bubbly texture.
Serving Suggestions
Butter naan pairs well with a number of Indian curries, including Paneer Butter Masala, Chicken Tikka Masala, and Dal Makhani. For an authentic experience, serve it with pickled veggies or raita.
Related Recipes
Butter Naan Recipe
Ingredients
Method
- Mix flour, baking powder, baking soda, salt, and sugar in a large bowl.
- Add yogurt (curd) and oil, then gradually mix in lukewarm milk.
- Knead into a soft, smooth dough for 5–7 minutes.
- Cover and rest for 1–2 hours in a warm spot.
- Divide dough into equal balls.
- Roll each into a teardrop or oval shape (1/4 inch thick).
- Sprinkle kalonji (nigella seeds) and freshly chopped coriander leaves on top of the naan.
- Flip the naan and apply a little water on the back side so it sticks to the tawa while cooking over the open flame.
- Heat skillet on medium-high.
- Place naan on skillet; cook for 1–2 mins until bubbles form.
- To cook the other side, carefully invert the tawa and hold it over the open flame, allowing the naan to cook and puff up directly over the fire.
- Preheat oven to 500°F (260°C).
- Place naan on a hot tray or stone; bake 3–4 mins.
- Broil for 30 secs for charred effect (optional).
- Brush hot naan with melted butter.
- Garnish with coriander if desired.
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