Butter Naan Recipe

Activate yeast

In a small bowl, combine warm water (about 100–110°F / 38–43°C) with sugar and the active dry yeast. Stir gently and let sit 8–10 minutes until foamy. If it doesn’t foam, the yeast may be inactive — start again with fresh yeast.

Mix wet ingredients

In a large bowl, whisk together warm milk and yogurt until smooth. Stir in the melted oil/ghee and the foamy yeast mixture.

Combine dry ingredients

In a separate bowl, sift or whisk together the all-purpose flour, salt, baking powder, and baking soda to ensure even distribution.

Make dough

Create a well in the center of the dry ingredients and pour in the wet mixture. Mix with a spoon or your hand until a shaggy dough forms. Turn onto a lightly floured surface and knead for 6–8 minutes until the dough is smooth, soft, and slightly tacky. Add a few drops of water or a dusting of flour as needed — the dough should be pliable but not sticky.

First rise

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

Divide and rest

Punch down the dough gently to release air. Transfer to a work surface and divide into 8 equal pieces (about golf-ball to slightly larger size). Roll each piece into a smooth ball, flatten slightly, cover with a damp towel or plastic wrap, and rest for 20–30 minutes. This rest relaxes gluten and makes rolling easier.

Preheat skillet

Place a heavy cast-iron skillet or nonstick pan on the stove over medium-high heat. Heat until it is very hot — about 3–5 minutes. If using a tandoor or oven, preheat to highest temperature and use a pizza stone or inverted baking sheet to simulate the hot surface.

Roll out naans

On a lightly floured surface, take one dough ball and press it flat with your fingers. Using a rolling pin, roll into an oval or teardrop shape about 1/8 to 1/4 inch thick (thin enough to cook through quickly but with a bit of puff). Dust with flour as needed to prevent sticking.

Cook on skillet

Brush one side of the rolled naan lightly with water. Place the wet side down onto the hot skillet. Cook until bubbles form and the bottom has golden brown spots, about 1–2 minutes. Brush the top side with a little water, then flip using tongs. Cook the second side 1–2 minutes until brown spots appear and the naan puffs. If you want charred spots, press the naan gently with a spatula onto the hot pan so it contacts the surface closely.

Finish with butter

Transfer cooked naan to a plate and immediately brush generously with melted butter or ghee. If using garlic and/or cilantro, mix minced garlic into a tablespoon of melted butter and brush on top; sprinkle chopped cilantro over the hot naans.

Repeat

Repeat rolling and cooking with remaining dough balls. Keep cooked naans covered with a clean towel to stay warm and soft until serving.