Butter Naan
Soft, fluffy, and pillowy Indian flatbread, traditionally cooked in a tandoor but easily made at home on a skillet. Slathered with butter, it's the perfect companion for any rich curry or dal.
For 4 servings
6 steps. 20 minutes total.
- 1
Step 1
- a.Activate the Yeast
- b.In a small bowl, combine the warm water (105-115°F / 40-46°C), sugar, and active dry yeast.
- c.Stir gently and let it stand for 5-10 minutes. The mixture should become frothy and bubbly, indicating the yeast is active. If it doesn't, discard and start over with fresh yeast.
- 2
Step 2
- a.Prepare the Dough
- b.In a large mixing bowl, whisk together the maida, salt, baking powder, and baking soda.
- c.Create a well in the center. Pour in the activated yeast mixture, curd, and vegetable oil.
- d.Gradually mix the wet and dry ingredients with a spoon or your hands until a shaggy dough forms.
- e.Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when you press it lightly.
- 3
Step 3
- a.First Rise (Proofing)
- b.Lightly grease a large bowl with oil. Place the kneaded dough in the bowl and turn it over to coat it with oil.
- c.Cover the bowl with a damp cloth or plastic wrap.
- d.Let the dough rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in volume.
- 4
Step 4
- a.Divide and Shape the Naan
- b.Once the dough has doubled, gently punch it down to release the air.
- c.Divide the dough into 8 equal portions and roll each into a smooth ball. Cover the balls with a cloth and let them rest for 10 minutes.
- d.On a lightly floured surface, take one dough ball and roll it into a classic teardrop or oval shape, about 6-7 inches long and 1/4 inch thick.
- e.If using, sprinkle some kalonji and chopped coriander on top and press them gently into the dough with the rolling pin.
- 5
Step 5
- a.Cook the Naan
- b.Heat a cast-iron skillet or a heavy-bottomed tawa over medium-high heat. It needs to be very hot before you start.
- c.Take a shaped naan and brush one side lightly with water. This side will go down on the skillet.
- d.Carefully place the naan, water-side down, onto the hot skillet. It should stick immediately. Cook for about 1-2 minutes, until large bubbles appear on the surface.
- e.Using tongs, flip the naan and cook the other side for another 1-2 minutes until golden-brown spots appear.
- f.For a tandoor-like char (optional but recommended), use tongs to carefully hold the cooked naan directly over a medium gas flame for 10-15 seconds, turning it until you see charred spots.
- 6
Step 6
- a.Finish and Serve
- b.Remove the naan from the heat and immediately brush it generously with melted butter.
- c.Repeat the process for the remaining dough balls. Keep the cooked naans warm by stacking them in a casserole dish or wrapping them in a clean kitchen towel.
- d.Serve hot with your favorite curry, dal, or kebab.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use full-fat curd (yogurt) for the softest and richest naan.
- 2Proper kneading is crucial. Knead until the dough is very smooth and elastic to develop gluten, which gives naan its characteristic chewy texture.
- 3Ensure your skillet is extremely hot before placing the naan on it. A hot surface is key to getting the naan to puff up quickly and develop bubbles.
- 4Don't skip applying water to one side of the naan. This helps it stick to the pan, mimicking a tandoor, and allows the top to cook with trapped steam.
- 5For a richer flavor, you can substitute warm milk for the warm water when activating the yeast.
- 6If you don't have a gas stove for charring, you can place the naan on a rack under a preheated broiler for 30-60 seconds after cooking it on the skillet.
Adapt it for your goals.
Garlic Naan
Add 2-3 cloves of finely minced garlic and more chopped coriander to the melted butter before brushing it on the hot naan.
Cheese NaanCheese Naan
Place 2-3 tablespoons of shredded mozzarella or a paneer mixture in the center of a dough ball. Fold the edges over to seal, then gently roll it out and cook as directed.
Whole Wheat NaanWhole Wheat Naan
For a healthier version, replace half of the maida (all-purpose flour) with atta (whole wheat flour). You may need a little extra water as whole wheat flour absorbs more liquid.
Peshawari NaanPeshawari Naan
Stuff the naan with a sweet mixture of finely chopped nuts (almonds, pistachios), raisins, and desiccated coconut before rolling.
Why this is on our healthy list.
Provides Energy
The carbohydrates from the maida are a quick source of energy, making naan a fulfilling accompaniment to a meal that helps replenish energy stores.
Gut-Friendly Probiotics
The use of curd (yogurt) introduces beneficial probiotics into the dough, which can help support a healthy gut microbiome and aid in digestion.
Source of Calcium
Curd is a good source of calcium, which is essential for maintaining strong bones and teeth. While not a primary source, it contributes to your daily intake.
Frequently asked questions
A single homemade Butter Naan (approximately 80g) has around 260-300 calories, primarily from the refined flour, curd, and butter. The exact count can vary based on size and the amount of butter used.