Butter Chilli Naan - 4 Pieces 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.

In a large mixing bowl, whisk together 2 cups all-purpose flour and 1 tsp salt.

Make a well in the flour and add the yogurt, warm milk, oil, and the yeast mixture. Mix with a spoon until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and slightly elastic. If dough is very sticky, add up to 1–2 tbs extra flour; if too dry, wet hands with a little water and continue kneading.

Lightly oil a clean bowl, place the dough inside, 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.

While the dough rises, prepare the filling: combine finely chopped green chillies, 2 tbs cilantro, minced garlic (if using), and red chili flakes in a small bowl. Set aside.

Punch down the risen dough gently to release gas. Turn onto a lightly floured surface and divide into 4 equal portions (about 90–100 g each). Roll each portion into a tight ball and let rest 10 minutes covered to relax the gluten.

Working with one dough ball at a time, flatten it with your fingers into a small disc. Sprinkle a little of the chilli-cilantro mixture over the disc (about 1–1½ tsp), then fold the edges over to enclose the filling. Pinch seams closed and gently re-shape into a ball. Repeat for remaining balls.

Using a rolling pin, roll each filled ball into an oval or tear-drop shape about 7–8 inches long and 1/8 to 1/4 inch thick. If filling sees surface moisture, dust lightly with flour. Keep rolled naans covered while you finish the rest to prevent drying.

Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat until very hot (about 2–3 minutes). Brush the pan lightly with a little oil or ghee.

Place one naan in the dry hot skillet. Cook 45–60 seconds until bubbles form and bottom has golden brown spots. Flip and cook the second side 30–45 seconds—longer if you want deeper char. Press gently with a spatula to encourage even cooking and puffing.

If you prefer the char/roof-of-tandoor effect, after flipping once, hold the naan with tongs and sear the edges directly over a gas flame for 5–10 seconds per spot, or place briefly under a very hot broiler for 20–30 seconds. Repeat for remaining naans.

While naans are cooking, melt unsalted butter in a small saucepan over low heat. Add 1/4 tsp salt and 1 tbs finely chopped cilantro; stir to combine. Keep warm.

As each naan comes off the skillet, immediately brush both sides generously with the melted butter mixture so it soaks in and gives a glossy finish. Stack cooked naans between a clean towel to keep warm and soft.

Serve hot, garnished with additional chopped cilantro if desired. Butter Chilli Naan is best enjoyed fresh with breakfast, curries, or as a flavorful bread accompaniment.