Butter Naan Recipe
Soft, tandoor-baked flatbread brushed with butter
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Ingredients
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Naan Ingredients
Method
Naan Preparation
Activate Yeast
In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until frothy.
Make Dough
In a large mixing bowl, combine all-purpose flour and salt. Add the yogurt, activated yeast mixture, and olive oil (or ghee). Mix until a soft dough forms.
Knead Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Form the dough into a ball.
First Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours or until doubled in size.
Shape Naan
Once risen, punch down the dough and divide it into equal portions (about 8). Roll each portion into a ball and then flatten it into an oval or teardrop shape.
Cook Naan
Preheat a tandoor oven or a cast-iron skillet over high heat. Cook each naan for about 1-2 minutes on one side until bubbly and brown, then flip and cook for another minute.