Butter Naan - 4 Pieces Recipe
Soft, fluffy, and lightly crisped on the edges — brushed with golden butter right off the tandoor. A comforting, melt-in-mouth classic that pairs beautifully with creamy curries.
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Ingredients
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Dough
For shaping & finishing
Method
Dough
Activate yeast
In a small bowl, combine warm water (about 105–115°F / 40–46°C), warm milk, sugar, and active dry yeast. Stir gently and let sit 8–10 minutes until foamy and bubbly, indicating the yeast is active.
Mix dry ingredients
In a large mixing bowl, whisk together 2.5 cups all-purpose flour and 1 tsp salt to distribute evenly.
Combine wet & dry
Make a well in the flour. Add the whisked yogurt, 1 tbsp vegetable oil, 1 tsp ghee or melted butter (if using), and the activated yeast mixture. Using a spoon or your hand, mix until the dough comes together. If dough feels very sticky, add up to 1–2 tbsp additional flour; if too stiff, wet hands with water and continue kneading.
Knead
Transfer dough to a lightly floured surface and knead for 8–10 minutes until smooth, elastic, and slightly tacky. Alternatively, use a stand mixer with dough hook on medium-low for 6–8 minutes.
First rise
Lightly oil a clean bowl (use a little vegetable oil), place the dough ball inside, and cover tightly with plastic wrap or a damp kitchen towel. Let rise in a warm draft-free spot for 1–1.5 hours, or until roughly doubled in size.
Divide & rest
Punch down the risen dough to release air. Divide into 4 equal portions (about 90–100 g / each). Roll each portion into a smooth ball. Place on a lightly oiled tray, cover with a damp cloth, and rest for 20–30 minutes to relax the gluten — this makes rolling easier.
Shaping & cooking
Prepare cooking surface
If you have a tandoor or pizza stone, preheat to highest setting. For home method: preheat a heavy cast-iron skillet or nonstick pan over medium-high heat until very hot (2–4 minutes). If using an oven, preheat oven to 500°F (260°C) with a baking stone or inverted baking sheet inside.
Shape naans
On a lightly floured surface, take one dough ball and flatten slightly with your palm. Using a rolling pin (or gently stretching by hand), roll into an oval or teardrop shape about 7–8 inches long and 1/4 inch thick. Keep remaining balls covered so they don’t dry out.
Cook on stovetop/skillet (preferred)
Place the rolled naan onto the hot skillet. Cook for 30–45 seconds until bubbles form on the surface and the underside has brown spots. Flip with tongs and cook the other side 30–45 seconds, pressing gently with a spatula or cloth to encourage even contact. For a charred finish, briefly hold the naan with tongs over an open flame (gas burner) for 5–10 seconds, rotating to get small charred blisters. Remove to a plate.
Alternate oven method
If using the oven and stone, place the rolled naans directly on the preheated stone/sheet and bake 2–4 minutes until puffed and lightly browned. For more char, broil 30–60 seconds while watching closely.
Finish remaining naans
Repeat shaping and cooking steps for the remaining three dough balls, keeping cooked naans covered with a clean towel to retain softness.
Finish & serve
Stack the naans and keep them wrapped in a clean towel or insulated container for a few minutes before serving to stay soft. Serve warm alongside curries, dals, or as desired.