Butter Naan Recipe

Activate yeast

In a small bowl combine warm water (about 105–110°F / 40–43°C), sugar and active dry yeast. Stir gently and let sit 8–10 minutes until foamy. If it doesn't foam, the yeast may be inactive — start over with fresh yeast.

Mix dry ingredients

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

Combine wet ingredients

In a separate bowl whisk together warm milk, yogurt and 2 tablespoons vegetable oil (or melted ghee). When yeast mixture is bubbly, pour it into the wet ingredients and stir to combine.

Form dough

Make a well in the dry ingredients and pour in the wet mixture. Using a wooden spoon or your hand, mix until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth, elastic and slightly tacky. Add small dustings of flour only if the dough is excessively sticky.

First rise

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

Portion dough

Punch down the risen dough gently to release air. Transfer to a lightly floured work surface and divide into 8 equal portions (about 80–90 g each for medium naans). Shape each portion into a smooth ball. Cover with a damp towel and let rest 20–30 minutes — this relaxes the gluten and makes rolling easier.

Preheat skillet

Place a heavy-bottomed skillet or cast-iron pan over medium-high heat. Heat until very hot (a few minutes). If you prefer charred spots similar to a tandoor, slightly reduce heat to medium-high just before cooking each naan so the surface doesn't burn instantly.

Roll naans

Working with one dough ball at a time, dust lightly with flour and flatten with your fingers. Using a rolling pin, roll each ball into an oval or teardrop shape about 7–9 inches long and 1/8–1/4 inch thick. Try not to press out all the air — slightly uneven thickness gives good blistering.

Cook on skillet

Brush a little oil or ghee on the hot skillet (or wipe with an oiled paper towel). Place the rolled naan on the skillet. Cook 1–2 minutes until you see bubbles forming and the underside has golden brown spots. Flip the naan with tongs or a spatula and cook the other side 30–60 seconds until you see charred brown/blackened spots and it puffs slightly. If desired, for more charring, use kitchen tongs to hold the naan with one edge and expose it briefly to the gas flame (if available) or press the naan onto the pan to blister.

Finish with butter

Transfer the cooked naan to a plate and immediately brush generously with melted butter. If making garlic butter naan, mix the minced garlic into half the melted butter and brush that on the naan. Sprinkle chopped cilantro on top if using.

Keep warm and serve

Stack cooked naans and wrap loosely in a clean kitchen towel or place in a low oven (around 200°F / 95°C) to keep warm while you cook the rest. Serve hot.