Butter Naan Recipe

Bloom yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C) with sugar and the active dry yeast. Stir and let sit 5–10 minutes until foamy and fragrant.

Mix dry ingredients

In a large mixing bowl, whisk together 3 cups all-purpose flour, baking powder, baking soda, and salt until evenly combined.

Combine wet ingredients

Whisk together the yogurt and vegetable oil. Once the yeast is foamy, add it to the yogurt mixture and stir to combine.

Form dough

Make a well in the center of the dry ingredients and pour in the yogurt-yeast mixture. Using a wooden spoon or your hand, mix until a shaggy dough forms. If dough feels excessively dry, add up to 2 tablespoons warm water; if too sticky, add up to 2 tablespoons flour.

Knead

Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and slightly elastic. Alternatively, knead in a stand mixer with dough hook for 4–5 minutes.

First rise

Lightly oil a clean bowl and place the dough inside, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 1 to 1¼ hours.

Divide dough

Punch down the risen dough and transfer to a lightly floured surface. Divide into 8 equal pieces (about 70–80 g / 2.5–3 oz each). Shape each piece into a smooth ball and let rest 10 minutes, covered with a towel, to relax.

Preheat cooking surface

Heat a heavy cast-iron skillet or nonstick pan over medium-high heat until very hot (2–4 minutes). If you have a grill or oven with a broiler or a pizza stone, preheat accordingly to a high temperature to mimic tandoor heat.

Roll out naans

On a lightly floured surface, roll one dough ball into an oval or tear-drop shape about 1/8 to 1/4 inch (3–6 mm) thick. Use minimal flour to prevent sticking but avoid excess so the naan sticks briefly to the pan for blistering.

Cook on stovetop

Carefully place the rolled naan onto the hot skillet. Cook 45–60 seconds until bubbles form on the surface and the underside has brown spots. Flip with tongs or spatula and cook the other side 30–45 seconds until cooked through with charred spots. If you prefer charring, after initial stovetop sear, hold the naan with tongs directly over a gas flame for a few seconds to blister, or place under a hot broiler for 30–60 seconds.

Finish with butter

While hot, brush both sides generously with melted butter. For garlic butter naan: mix minced garlic into melted butter and brush on immediately after cooking. Sprinkle with chopped cilantro if using.

Keep warm

Stack cooked naans and wrap in a clean kitchen towel or place in a covered container to keep soft while you cook remaining naans. Reheat briefly in a hot skillet and re-brush with butter if needed before serving.