Butter Naan Recipe
Leavened soft bread with butter baked in clay oven
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough Ingredients
Topping Ingredients
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 10 minutes until frothy.
- 2
Mix Dry Ingredients
In a large mixing bowl, combine all-purpose flour and salt. Mix well.
- 3
Combine Ingredients
Add the activated yeast mixture and yogurt to the dry ingredients. Mix until a dough forms.
- 4
Knead the Dough
Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
- 5
Let it Rise
Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours or until doubled in size.
Cooking Naan
- 6
Preheat Oven
Preheat your clay oven (tandoor) or regular oven to 500°F (260°C). If using a regular oven, place a baking stone inside to heat.
- 7
Shape the Naan
Once the dough has risen, punch it down and divide it into small balls (about 6-8). Roll each ball into an oval shape, about 1/4 inch thick.
- 8
Bake the Naan
If using a tandoor, stick the naan to the sides of the tandoor and bake for about 2-3 minutes until puffed and slightly charred. If using an oven, place the naan on the hot baking stone and cook for about 5-7 minutes.
