Description
Butter Naan is a soft, chewy, and slightly crispy Indian flatbread that’s brushed with melted butter for extra flavor. Traditionally cooked in a tandoor, this homemade version can be made on a stovetop, yielding the same pillowy texture and charred flavor. Serve it with curries, grilled meats, or enjoy it on its own!
Ingredients
For the Dough:
- 2 ½ cups all-purpose flour (plus extra for dusting)
- 1 tsp sugar
- 1 tsp salt
- ½ tsp baking powder
- ½ tsp baking soda
- ½ cup yogurt (room temperature)
- ¾ cup warm milk (adjust as needed)
- 2 tbsp melted butter or ghee
For Cooking & Topping:
- 2 tbsp butter (for brushing)
- 1 tbsp chopped cilantro (optional)
- 2 cloves garlic (minced, optional for garlic naan)
Instructions
Step 1: Prepare the Dough
- In a large mixing bowl, combine flour, sugar, salt, baking powder, and baking soda.
- Add yogurt and mix. Gradually add warm milk while kneading to form a soft, slightly sticky dough.
- Add melted butter and knead for 5-7 minutes until smooth and elastic.
- Cover the dough with a damp cloth and let it rest for 1-2 hours (for softer naan).
Step 2: Shape the Naan
- After resting, divide the dough into 6 equal balls.
- Dust a surface with flour and roll each ball into an oval or round shape (about ¼-inch thick).
Step 3: Cook the Naan
- Heat a cast-iron skillet or tawa over medium-high heat.
- Place a rolled-out naan on the hot skillet. Cook for 30-40 seconds until bubbles form.
- Flip and cook for another 30 seconds, pressing lightly with a spatula for even cooking.
- Flip again and cook directly over an open flame (or in the skillet) until charred spots appear.
Step 4: Butter & Serve
- Brush the hot naan with melted butter. Add minced garlic or chopped cilantro for extra flavor.
- Serve warm with your favorite curries, dal, or tandoori dishes!
Serving Suggestions
- With Curry: Perfect with butter chicken, paneer tikka masala, or dal makhani.
- With Grilled Meat: Complements tandoori chicken or kebabs.
- As a Snack: Enjoy with chai, yogurt, or chutney.
Nutrition (Per Naan – Approximate)
- Calories: 220
- Protein: 5g
- Carbohydrates: 35g
- Fat: 6g
- Fiber: 1g
Tips & Variations
- For Extra Soft Naan: Use warm milk and let the dough rest longer.
- For a Tandoori Effect: Cook the naan over direct flame for authentic charring.
- For Garlic Naan: Add minced garlic and cilantro before rolling out the dough.
- For Cheese Naan: Stuff with shredded cheese before rolling and cooking.
Saving & Storage
- Refrigeration: Store naan in an airtight container for up to 2 days.
- Freezing: Wrap in foil and freeze for up to 2 months.
- Reheating: Warm in a skillet, oven, or microwave for 20 seconds.
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