Butter Naan
Naan recipe - Make the perfect soft, fluffy & delicious butter naan at home with this video & photo guide. Serve with any Indian curry!
- Total time
- 30 min
- Active time
- 15 min
- Yield
- 6
- Difficulty
- Medium
Ingredients and Constraints
Ingredients
- Optional
- Optional
Ingredient watchpoints8 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Luke Warm Milk
6 to 8 tablespoons luke warm milk ((¼ cup + 2 tbsps) (may need more))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Butter Naan Recipe
Oil
2 tablespoons oil (or melted butter)
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Details and source
Source: Butter Naan Recipe
Salt
½ to ¾ teaspoon salt ((adjust to taste))
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Source: Butter Naan Recipe
Garlic
1 to 1½ teaspoon grated garlic ((optional))
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Source: Butter Naan Recipe
Garlic
5 to 6 garlic cloves (sliced or chopped)
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Source: Butter Naan Recipe
Butter
3 tablespoons melted butter
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Source: Butter Naan Recipe
Coriander Leaves
¼ cup coriander leaves (chopped finely)
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Source: Butter Naan Recipe
Kalonji Seeds
1 tsp kalonji seeds ((optional))
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Source: Butter Naan Recipe
Additional ingredient notes
Before You Cook
Constraints, controls, and warnings to review before starting.
Decisions before cookingDetails1
Reviewed comparisons and tradeoffs that affect the path before the first active step.
Two ways to make Dough
Each one of us have a different acquired taste for naans and would love them with a particular texture and flavor.
Choose the one that suits your taste: 1. Without Yeast – Most often I make naans following this method for 2 reasons. First one – no wait time. Make the dough, then straight away roll and toast them. They are done under 30 mins. Second reason is to avoid yeast. This method uses baking powder and baking soda (optional) as a substitute to yeast. With yeast – If you love yeast breads, their flavor & the fluffy chewy texture then this will be the one you will love. But it does take time to make naan with yeast as the dough needs to rise.
Method Overview
Structured method notes that are separate from the step timeline.
Rolling Naan
Flour the rolling area very lightly.
Too much flour will toughen the naans. Place a dough ball and flatten it. Roll or stretch the dough to a oval or a elongated shape. Sprinkle the toppings and then lightly roll it again. You can make all the naans.
Toasting
Heat a griddle or tawa.
If the pan is not hot enough then the naan will not rise well. So ensure it is hot but not extremely hot. Gently remove the naan from the counter and place it on the hot griddle. Soon you will see bubbles on the naan. You can also cook them covered.
Notes
If using dry active yeast, pour 1/4 cup of luke warm milk to a large mixing bowl along with sugar.
Stir in the yeast and rest for 10 to 15 mins until it activates & turns frothy. Then add flour, garlic,salt, oil and yogurt. Knead the dough very well until soft & elastic, add more milk as required. Cover and rest in a warm place for about 2 to 3 hours or until the dough doubles. When the dough doubles, punch it one to two times to deflate a bit.
Source video
Source video
Method Timeline
Prep
ActivePrep
15 min
Prep time from the source recipe card.
Cook
ActiveCook
15 min
Cook time from the source recipe card.
Total
PassiveTotal
30 min
Total time from the source recipe card.
Step 1
Add 2 cups (250 grams) all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt, 2 teaspoons sugar & 1 to 1½ teaspoons grated garlic (optional) to a large mixing bowl. If you prefer to use yeast please check the instructions in the recipe card.
Image detailsadding dry ingredients to make naanSwasthis Recipes · Butter Naan RecipeDev reference Inputs and tools7
Uses
- 5 to 6 garlic cloves (sliced or chopped)
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- 1 to 1½ teaspoon grated garlic ((optional))
- ½ to ¾ teaspoon salt ((adjust to taste))
- 2 teaspoons sugar
- 2 cups (250 grams) all-purpose flour ((or 1 cup wheat flour + 1 cup all-purpose flour))
Step 2
Give the dry ingredients a good stir. Then pour 2 tablespoons oil or melted butter, ½ cup yogurt and ¼ cup + 2 tablespoons luke warm milk.
Image detailspour wet ingredients for naan doughSwasthis Recipes · Butter Naan RecipeDev reference Inputs and tools4
Uses
- ½ cup (120 ml) plain yogurt ((curd))
- 6 to 8 tablespoons luke warm milk ((¼ cup + 2 tbsps) (may need more))
- 2 tablespoons oil (or melted butter)
- 3 tablespoons melted butter
Step 3
Begin to knead the dough adding more warm milk as needed. You may need more water or milk than mentioned in the recipe.
Image detailskneading naan doughSwasthis Recipes · Butter Naan RecipeDev reference 
Image detailssoft, moist & pliable doughSwasthis Recipes · Butter Naan RecipeDev reference Step 4
Knead the dough very well until soft & pliable. It must be soft & not sticky. (check video). Do not over knead as it will make tough naans.
Step 5
Cover and rest for 30 mins to 1 hour. This is optional. I make them instantly after 10 mins. Divide the dough to 6 parts and make round balls tucking the edges inside.
Step 6
Meanwhile chop 5 to 6 garlic cloves and ¼ cup coriander leaves. Melt 3 tablespoons butter and set aside all of these along with kalonji seeds (optional).
Image detailsmaking dough balls for naanSwasthis Recipes · Butter Naan RecipeDev reference Inputs and tools2
Uses
- ¼ cup coriander leaves (chopped finely)
- 1 tsp kalonji seeds ((optional))
Step 7
Flour the rolling area very lightly. Too much flour will toughen the naans. Place a dough ball and flatten it.
Step 8
Roll or stretch the dough to a oval or a elongated shape. Sprinkle the toppings and then lightly roll it again. You can make all the naans. They will shrink and become smaller, just roll again while you cook them.
Step 9
Heat a griddle or tawa. If the pan is not hot enough then the naan will not rise well. So ensure it is hot but not extremely hot. Gently remove the naan from the counter and place it on the hot griddle. Soon you will see bubbles on the naan. You can also cook them covered.
Step 10
Hold the naan with a tong and filp it to the other side. After flipping you can cook them on the griddle or on direct gas flame as per your preference. Cook on the other side as well until completely cooked & slightly charred. Do not press down the naan with a spatula as it will make them dense. For ease you may place a wired rack on your stove to toast them on the other side. Here I placed a wired rack over the electric stove and flipped it to cook on the other side. I used a electric stove (hotplate) which has a cast iron plate over it.
Image detailstoasting on flame or heatSwasthis Recipes · Butter Naan RecipeDev reference Visual cue
until completely cooked & slightly charred.
Checks1
Visual cueInfoVisualuntil completely cooked & slightly charred.
Expected state: until completely cooked & slightly charred.
Why and source
This step has reviewed source-backed guidance.
- Source: Butter Naan Recipe
Step 11
Remove to a serving plate and then brush some butter. Butter Naans are best served hot, straight out of the griddle. Serve them with any curry or dal. Here are some suggestions Paneer Butter Masala Palak Paneer Goat Curry Butter Chicken Chicken Tikka Masala Chicken Korma Dal Makhani
Image detailstoasting garlic butter naan on cast iron skilletSwasthis Recipes · Butter Naan RecipeDev reference 
Image detailssmear some butterSwasthis Recipes · Butter Naan RecipeDev reference Checks1
ServiceMain recipeSource service instruction
Remove to a serving plate and then brush some butter. Butter Naans are best served hot, straight out of the griddle. Serve them with any curry or dal. Here are some suggestions Paneer Butter Masala Palak Paneer Goat Curry Butter Chicken Chicken Tikka Masala Chicken Korma Dal Makhani
Why and source
This step has reviewed source-backed guidance.
- Source: Butter Naan Recipe
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Why this works
Quick kitchen reasons behind the main choices.
Pro Tips
Flour: Naan is always made with all-purpose flour (or maida).
For health reasons please choose organic or atleast unbleached flour. You can substitute all-purpose flour with wheat flour but you will surely not get the kind of fluffy, soft and chewy texture in your naan. I have made them with wheat flour several times and can just say they will no where be near to the real naan. However if you are health conscious and eat them often then you can use wheat flour. Rolling Vs stretching dough: Naan is always hand stretched and not rolled with a rolling pin. Sometimes rolling toughens the dough and suppresses the bubbles making dense flatbreads. Hand stretched naan have a lovely fluffy & light texture. So I usually make all the naans at one go and then toast them so they get time to rise on the counter. Size & thickness: Naans are pretty much made in different shapes and thickness.
Article photos
Photos used with the article notes.
Source: Butter Naan Recipe
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
6
Dough
Source step 3 creates or uses dough.
Extra useful notes
Short source-backed recommendations and facts that do not need a step.
If using dry active yeast, pour 1/4 cup of luke warm milk to a large mixing bowl along with sugar.
If using dry active yeast, pour 1/4 cup of luke warm milk to a large mixing bowl along with sugar. Stir in the yeast and rest for 10 to 15 mins until it activates & turns frothy. Then add flour, garlic,salt, oil and yogurt. Knead the dough very well until soft & elastic, add more milk as required. Cover and rest in a warm place for about 2 to 3 hours or until the dough doubles. When the dough doubles, punch it one to two times to deflate a bit. Grease your hands and divide the dough to 6 to 8 parts. Follow the rest of the recipe from – how to make naan.
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Butter Naan Recipe
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