Butter Naan

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Homemade Naan

Happy Monday everyone! To kickstart this week, I am sharing with you the recipe of India’s most popular bread in the “western world” – naan. Yes I call it India’s most popular bread outside India because contrary to popular belief we do not eat naans at home. Sure it is popular but back home we eat naans only in restaurants and parties. What we do eat everyday is a simple roti, which is made of 100% whole wheat flour and nothing else!

Naan is so popular here, it’s always on the menu in every Indian restaurant. And you have so many options when it comes to naan but today I am sharing the recipe for basic butter naan. I have been thinking about sharing a naan recipe on my blog for long but somehow it kept getting delayed. Recently one of my readers asked me for the recipe and well here I am posting this today.

Homemade Butter Naan

Naan is a leavened bread made using all purpose flour. It can be made using yeast and also without the yeast. This version is with the yeast, I will also share the naan recipe without yeast someday. Because this recipe calls for yeast, I insist on using a good quality yeast. I know I sound like a broken record whenever it comes to yeast recipes but I really cannot assert enough on the importance of a good yeast, it is what makes or breaks the recipe.

I have had several failures with the yeast before I understood that I was simply using a bad quality product. I now use Red Star yeast and love it! [I have not been paid to say this by Red Star, this is just my opinion based on my experiments in the kitchen].

Butter Naan Recipe

You don’t need to knead the dough here. Once the yeast is activated, mix the dry ingredients into the wet and just mix till it forms a dough. Cover and let it rise for an hour before you make the naan. That’s it! Simple right? It sure is! This homemade naan is soft, delicious and great with Indian curries like Paneer Tikka Masala or Rajma Masala or Chickpeas Curry or even rice. You can flavor this with spices of your choice, like add some garlic to make garlic naan or press some chopped mint leaves while rolling to make mint naan. I just used some chopped coriander leaves and onion seeds (kalonji) for garnishing.

 

Method

In a bowl whisk together all purpose flour, baking soda and salt. Set aside.

In another bowl take warm water [regular warm tap water works just fine, temperature around 110 F degrees] and dissolve 1 teaspoon of sugar in it. Sprinkle dry active yeast over water and let it sit for 5-10 minutes.

In the next 5-10 minutes, you will see froth on top, this means yeast is activated. If there are no bubbles/froth, discard the water and start over again.

Butter Naan Recipe-Step-1

Add oil, yogurt and milk into the water-yeast mixture and mix.

Now start adding the flour into the wet ingredients slowly.

Mix with a spatula till all the dry ingredients are mixed well with the wet ingredients.

Butter Naan Recipe-Step-2Give the dough 1 quick knead, you don’t need to knead it more.

Apply little oil over and on the sides of the dough and cover it with a cloth or cling sheet. Place the bowl in a warm place for around 1 hour. Because it was cold the day I made this here’s what I did. I preheated my oven to 180 F degrees and then switched it off. I then placed this bowl in that switched off but warm oven for an hour.

After 1 hour, the dough will rise and more than double in size. Punch the dough to release the air.
Butter Naan Recipe-Step-3Transfer the dough onto a well floured surface. Give the dough a quick knead and then let it rest for 10 minutes.The dough will be sticky so make sure you have enough flour on the surface to knead.

After 10 minutes, divide the dough into 5 equal parts.

Take one dough ball and roll it with a rolling pin into an oval shape. You can shape it round as well. I used my hands to give the naan an oval shape.

Butter Naan Recipe-Step-4Heat a nonstick pan on medium-high heat. Brush the side of the naan facing you with melted butter.

Once the pan is hot, transfer the naan on to the pan. Cook till you see bubbles on the sides facing you.

Flip the naan and apply some melted butter on this side now. Cook till naan is cooked from both sides.

Butter Naan Recipe-Step-5Brush with some more melted butter and sprinkle fresh coriander leaves and onion seeds [kalonji] if desired.

Homemade Naan Recipe

* Do not roll the naan too thick or too thin. It should be somewhere in between.

* The water for the yeast should be warm, not too hot and not cold either. Warm tap water works just fine, but make sure not to use boiling water for it will kill the yeast and if the water is not warm enough the yeast will not get activated. So use a candy thermometer if you have one, the temperature should be around 110 F degrees.

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Butter Naan

Serves: 4-5

Famous Indian Butter Naan, great with curries and rice!
Ingredients
  • 2 cups all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ teaspoon active dry yeast
  • ⅔ cup warm water [around 110 f degrees]
  • ¼ cup yogurt [i used greek yogurt]
  • 3 tablespoons warm milk
  • 2 tablespoons oil
  • 1 teaspoon sugar
  • melted butter, for brushing the naan
  • chopped coriander, for garnishing
  • onion seeds [kalonji], for garnishing
Instructions
  1. In a bowl whisk together all purpose flour, baking soda and salt. Set aside.
  2. In another bowl take warm water [regular warm tap water works just fine, temperature around 110 F degrees] and dissolve 1 teaspoon of sugar in it.
  3. Sprinkle dry active yeast over water and let it sit for 5-10 minutes.
  4. In the next 5-10 minutes, you will see froth on top, this means yeast is activated. If there are no bubbles/froth, discard the water and start over again.
  5. Add oil, yogurt and milk into the water-yeast mixture and mix.
  6. Now start adding the flour into the wet ingredients slowly.
  7. Mix with a spatula till all the dry ingredients are mixed well with the wet ingredients.
  8. Give the dough 1 quick knead, you don't need to knead it more.
  9. Apply little oil over and on the sides of the dough and cover it with a cloth or cling sheet. Place the bowl in a warm place for around 1 hour.
  10. After 1 hour, the dough will rise and more than double in size. Punch the dough to release the air.
  11. Transfer the dough onto a well floured surface. Give the dough a quick knead and then let it rest for 10 minutes.The dough will be sticky so make sure you have enough flour on the surface to knead.
  12. After 10 minutes, divide the dough into 5 equal parts.
  13. Take one dough ball and using a rolling pin or your hands roll it into an oval shape.
  14. Heat a nonstick pan on medium-high heat. Brush the side of the naan facing you with melted butter.
  15. Once the pan is hot, transfer the naan on to the pan. Cook till you see bubbles on the sides facing you.
  16. Flip the naan and apply some melted butter on this side now. Cook till naan is cooked from both sides.
  17. Brush with some more melted butter and sprinkle fresh coriander leaves and onion seeds [kalonji] if desired.

 Butter Naan

Butter Naan Collage-nocwm

46 thoughts on “Butter Naan

  1. It’s interesting because naan at restaurants isn’t tooo expensive, but if you go to a supermarket…you get like 2 pieces for $4.00 which is insane!

    I am definitely going to try this out though it looks exactly like restaurant quality!!

  2. This is great! It’s so funny how people think that we eat naan all the time and I’m like no, rotis or parathas! But naan is delicious though, thats’s for sure. I have a nice iron skillet, so I do need to try making these!

    1. Thanks Shikha! Yeah true everyone thinks we eat naan and all those rich and creamy curries all the time. The fact is just the opposite, we eat all this only when we eat out!

  3. Mmm I’ve always wanted to make naan! That’s quite interesting that naan is not actually a popular Indian bread, but not surprising. Same goes with a popular Vietnamese dish (pho) in the States as well, I don’t even like it that much! (or I make it way different at home haha)

    1. It is popular…what I wanted to say was that we don’t eat it at home. If you eat out, then you always eat naan…but it’s not something that we make/eat on a daily basis 🙂 Interesting to know that pho isn’t popular in it’s country of origin.

      1. Coming back again to make these wonderfully delicious and totally amazing breads. My family has been begging for them since the last time I made them. 😉

  4. Made this for supper tonight Manali and wow is it good! I think my husband ate half the batch all on his own! I actually figured I must have messed it up because the dough was so sticky I didn’t think there was any way it would roll out but it was terrific. Definitely making it again! Thanks!

  5. I am giving a bridal shower and serving chicken curry for dinner. Can I make the Naan in advance? If I warm it up in the oven will it still be good? Thank you so much.

    1. Hello Margaret, they should be okay! Even though fresh is always the best but I don’t think it’s a bad idea to make them in advance! Good luck, hope they turn out well 🙂

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