Butter Naan Recipe

I’ve been in a relationship with an Indian man for nearly 20 years, and in that time, I have dedicated myself to perfecting the art of making naan. This extensively tested recipe has earned the stamp of authenticity.

Butter naan is a traditional Indian flatbread brushed with melted butter after cooking. You can enhance it by adding minced cilantro (coriander) or garlic to create garlic naan. Traditionally, naan is cooked in a tandoor, but my method replicates the tandoori flavor and texture using a cast iron skillet on the stovetop.

The combination of yeast and yogurt gives this recipe a complex, flavorful bread similar to sourdough naan without requiring a sourdough starter. It puffs up beautifully in the pan, creating those irresistible charred spots. If you have a gas stove, you can achieve an even more dramatic puffing effect by finishing the naan over a direct flame.

This easy tandoori-style naan rivals your favorite Indian restaurant’s version. Pair it with classic Indian dishes, and if you love Indian breads, be sure to try my soft roti, flaky paratha, and tender chapati recipes.

Ingredients for Butter Naan

• 4 cups all-purpose flour (maida)
• 1 tbsp instant dry yeast (quick-rise yeast)
• 2 tsp kosher salt
• 1/2 tsp baking soda
• 1 tsp baking powder
• 3/4 cup plain yogurt or buttermilk
• 1 cup warm water (see note for ideal temperature)
• 4 tbsp melted butter
• 1 tbsp minced cilantro (optional)

Instructions

1. Prepare the Dough: In a stand mixer with a paddle attachment, combine flour, yeast, salt, baking soda, and baking powder. Mix on low speed.
2. Add yogurt and warm water. Mix until a shaggy dough forms, then switch to a dough hook and knead on medium-low speed for 4 minutes.
3. Lightly flour a work surface. Turn out the dough, sprinkle with flour, and knead briefly into a ball. Divide into 8 equal pieces and shape into balls.
4. Place dough balls on an oiled parchment sheet, coat them in oil, cover, and let rise for 1 hour.
5. Roll Out the Naan: On a floured surface, roll each dough ball into an oval about 1/4 inch thick.
6. Cook the Naan: Heat a cast iron pan on medium-high for 5 minutes. Sprinkle water on it; if it evaporates instantly, it’s ready.
7. Place one naan in the pan, cover, and cook for 30-60 seconds until bubbles form. Flip and cook for another 30 seconds.
8. For Tandoori Effect: If using a gas stove, briefly hold the naan over an open flame with tongs to achieve puffing and additional charring.
9. Transfer cooked naan to a plate, cover with a towel to keep warm, and brush with melted butter. Garnish with cilantro if desired.

Tips for the Best Butter Naan

• Water Temperature: Use water between 120°–130°F to activate quick-rise yeast.
• Sticky Dough: The dough should be sticky after kneading. Flour the surface generously and oil the dough before rising.
• Rise Time Matters: Resting for 1 hour is crucial for softness and preventing shrinkage.
• Storage: Store cooked naan at room temperature for 1 day, or freeze for up to 3 months. Do not refrigerate cooked naan as it makes it hard.
• Reheating: Warm naan in a pan, over direct flame, or in an oven at 350°F wrapped in foil for 10 minutes.

Make-Ahead Dough Options

• Refrigeration: Form dough into balls, coat with oil, and store in an airtight container for up to 4 days. Allow to return to room temperature before rolling out.
• Freezing: Freeze dough balls on a parchment-lined tray until solid, then transfer to a freezer bag for up to 3 months. Thaw in the fridge overnight or at room temperature.

Serving Suggestions

Pair butter naan with:

• Butter Chicken
• Chicken Korma
• Madras Lentils
• Coconut Curry Chicken
• Indian Chickpea Salad

For an extra special treat, try variations like Keema Naan (stuffed with minced meat), Aloo Naan (potato filling), or Cheese Naan. Enjoy this foolproof, restaurant-quality butter naan fresh off the skillet!