Naan Butter Recipe

Activate yeast

In a small bowl combine warm water (about 105–115°F / 40–46°C), warm milk, granulated sugar, and instant yeast. Stir briefly and let sit 5–8 minutes until foamy. If it does not foam, the yeast may be inactive — start again with fresh yeast.

Combine dry ingredients

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

Form dough

Make a well in the center of the dry ingredients. Add the yogurt, vegetable oil, and the foamy yeast mixture. Using a wooden spoon or your hand, mix until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively, knead in a stand mixer with a dough hook on medium speed for 4–5 minutes. Dough should be soft and slightly tacky but not sticky; add up to 1–2 tbsp flour if overly sticky.

First rise

Lightly oil a clean bowl and place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place for 1–1.5 hours, or until roughly doubled in size.

Divide and rest

Punch down the risen dough and transfer to a work surface. Divide into 6 equal pieces (about 80–100 g each). Shape each piece into a ball, cover with a towel, and let rest 15–20 minutes to relax the gluten for easier rolling.

Shape naans

Working with one dough ball at a time, lightly flour the surface and roll each ball into an oval or teardrop about 1/8 to 1/4 inch (3–6 mm) thick. Keep remaining balls covered to prevent drying.

Cook naans

Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat until very hot (about 2–4 minutes). Place a rolled naan on the dry skillet. Cook 1–2 minutes until bubbles form and the bottom has golden brown spots. Flip and cook the other side 30–60 seconds. For extra char, after flipping press the naan with a spatula and move it directly over an open flame briefly (if available) or continue in skillet until desired charring/spotting occurs. Repeat with remaining naans.

Prepare garlic butter

While the naans are cooking, melt the unsalted butter in a small saucepan over low heat or in a microwave-safe bowl in short bursts. Stir in minced garlic (if using) and salt. Heat gently for 30–45 seconds to soften the garlic and infuse the butter, then remove from heat. Stir in chopped cilantro or parsley, if using.

Brush naans

As soon as each naan comes off the skillet, brush generously with the warm garlic butter on both sides or at least the top side so the butter soaks in. Stack naans on a plate and cover loosely with foil to keep warm and let butter melt through.

Serve

Serve the buttered naan warm alongside curries, soups, or use to scoop up dips. If desired, sprinkle a tiny pinch of salt or additional chopped herbs over the top before serving.