🍞 Butter Naan Recipe

This homemade naan is made with basic ingredients and turns out beautifully soft with light bubbles and golden brown spots. It’s brushed with melted butter (or garlic butter, if you’re fancy!), making it a comforting and satisfying addition to any meal—especially kid-approved!

🛒 What You’ll Need

• 2 cups all-purpose flour (plus more for rolling)
• 1 tsp sugar
• ½ tsp salt
• ½ tsp baking powder
• ½ tsp baking soda
• ⅓ cup plain yogurt (room temp)
• ⅓ cup warm milk
• 2 tbsp oil (vegetable or olive oil)
• 2–3 tbsp warm water (as needed for dough)
• 2 tbsp melted butter (for brushing)
• Optional: chopped fresh cilantro or minced garlic

👩‍🍳 Pro Tips

1. Let the dough rest—this makes the naan soft and easy to roll.
2. Roll gently—not too thin, not too thick (about ⅛ inch).
3. High heat is key—preheat your skillet well for best bubbles!
4. Use a cast iron skillet if possible for that authentic tandoori char.
5. Add garlic butter by mixing minced garlic into melted butter for brushing.

🧰 Tools You’ll Need

• Mixing bowl
• Rolling pin
• Cast iron skillet or non-stick pan
• Pastry brush
• Spatula
• Kitchen towel (for covering warm naan)

🔄 Substitutions & Variations

• Whole wheat option: Replace half the flour with whole wheat flour
• Dairy-free: Use plant-based yogurt and non-dairy milk
• Garlic naan: Add 1–2 tsp minced garlic to the dough and garlic butter
• Stuffed naan: Fill with mashed potatoes or cheese before rolling

⏱️ Make Ahead Tips

• Dough can be made and refrigerated up to 24 hours ahead
• Roll and cook just before serving for best texture
• Cooked naan can be frozen and reheated in a pan or toaster oven

👩‍🍳 Instructions

Step 1: Make the Dough

In a bowl, combine flour, sugar, salt, baking powder, and baking soda. Add yogurt, warm milk, oil, and mix. Add water a little at a time until a soft, smooth dough forms. Knead 5–6 minutes, cover with a damp towel, and rest for 1 hour.

Step 2: Divide & Roll

Divide rested dough into 6–8 equal balls. Lightly flour a surface and roll each ball into an oval or teardrop shape, about ⅛ inch thick.

Step 3: Cook the Naan

Heat a skillet over medium-high heat until hot. Place rolled naan into the dry skillet. When bubbles form and underside has golden spots (about 1 minute), flip and cook the other side. Press lightly with a spatula to help it puff.

Step 4: Brush with Butter

As soon as each naan is done cooking, brush with melted butter and sprinkle with chopped cilantro or garlic if using. Stack and keep covered with a kitchen towel to stay warm.

🧊 Leftovers & Storage

• Store in an airtight container at room temp for 2 days, or refrigerate up to 4 days
• Reheat in a hot skillet or toaster oven
• Freeze naan with parchment between each piece for up to 2 months

💬 Final Thoughts

Homemade Butter Naan is easier than you think—and once you try it, you’ll never go back to store-bought! 🧈🔥 It’s soft, chewy, bubbly, and absolutely perfect for soaking up every last drop of curry or daal.

Want a cheese-stuffed version, gluten-free alternative, or naan pizza idea next? I’d love to share—just ask!