Butter Naan
Soft, chewy naan with light charred spots and a buttery finish, just like the ones served in Indian restaurants. This stovetop version gives you a tender bread that pairs beautifully with rich curries and dals.
For 4 servings
- mix · ~10 min
Activate the yeast.
Combine lukewarm milk, sugar, and active dry yeast in a bowl. Let it sit until foamy.
- knead · ~8 min
Knead the dough.
1.Add all-purpose flour and salt to a mixing bowl.2.Pour in the yeast mixture, yogurt, and oil.3.Mix into a shaggy dough, then knead for 6 to 8 minutes until soft and smooth.4.If needed, add a few drops of water only to bring the dough together. - rest · ~60 min
Let the dough rise.
Lightly oil the bowl, place the dough inside, and cover it. Rest in a warm spot until doubled.
- prep · ~7 min
Divide and shape the naan.
1.Punch down the dough gently and divide it into 4 equal portions.2.Roll each portion into a ball.3.Flatten one ball and roll it into an oval or teardrop shape.4.Sprinkle chopped cilantro on top and press lightly so it sticks. - fry · ~6 min
Cook the naan on a hot pan.
1.Heat a heavy pan over medium-high heat until very hot.2.Brush one side of the rolled dough lightly with a little water.3.Place the wet side down on the pan so the naan sticks.4.Cook until bubbles form and the top looks set, about 1 minute.5.Flip the pan over the flame or turn the naan and cook the other side until charred spots appear. - garnish · ~3 min
Brush with melted butter.
Transfer the hot naan to a plate and brush generously with melted butter. Repeat with the remaining dough balls.
- serve
Serve the butter naan hot.
What to keep in mind.
8 tips from the recipe — small details that make a real difference to the final dish.
- 1Make sure the milk is just lukewarm, not hot, or the yeast may not foam properly.
- 2Knead until the dough feels soft and slightly tacky; a stiff dough gives dense naan.
- 3Let the dough rise in a warm spot until doubled, not just for a fixed time, since kitchen temperature varies.
- 4Roll the naan slightly thinner at the edges so they puff and char without turning bready.
- 5Use a heavy cast-iron or thick tawa-style pan so the naan gets blistered spots before it dries out.
- 6Brush only a light film of water on the dough; too much water can make it slide instead of stick.
- 7Stack the cooked naan in a clean towel after buttering to keep them soft and warm for serving.
- 8If making ahead, reheat on a hot dry pan for a few seconds and brush with fresh butter before serving.
Adapt it for your goals.
Garlic-butter
Mix finely minced garlic into the melted butter and brush it over the hot naan for a restaurant-style garlic naan finish.
no yeastNo-yeast
Skip the yeast and use a little baking powder for a quicker naan when you do not want to wait for a full rise.
whole wheatWhole-wheat
Replace part of the all-purpose flour with whole wheat flour for a nuttier taste and a heartier texture.
veganVegan
Use plant-based yogurt, warm non-dairy milk, neutral oil, and vegan butter to keep the naan soft without dairy.
Why this is on our healthy list.
Fermented Dough Benefits
The yeast-risen dough is easier to work with and develops better texture and flavor through fermentation.
Some Protein and Calcium
Yogurt and milk add modest protein and calcium while also helping the naan stay soft and tender.
Herb-Boosted Finish
Cilantro adds fresh herbal flavor along with plant compounds, making the rich butter topping taste brighter.
Frequently asked questions
The milk may have been too hot or too cool, or the yeast may be old. Start again with fresh yeast and comfortably warm milk.
