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Butter Naan
Soft, buttery leavened bread brushed with ghee - the ultimate curry companion, richer than plain naan.
120 mins
15 mins
8 people
North Indian
All-purpose flour
400g
Yogurt
100ml
Warm milk
100ml
Yeast
1 tsp
Sugar
1.5 tsp
Salt
1 tsp
Baking powder
0.5 tsp
Butter
Melted
6 tbsp
Ghee
For brushing
3 tbsp
🍽️ Tandoor
→ Preheated cast iron skillet + broiler
Best home method for authentic results
Activate yeast in warm milk with sugar. Wait for foam (10 mins).
💡 Pro Tip: No foam = dead yeast, start over
Mix flour, salt, baking powder. Add yeast mixture, yogurt, 2 tbsp melted butter. Knead 10 mins.
💡 Pro Tip: Dough should be soft, slightly tacky but not sticky
Let rise 2 hours until doubled.
💡 Pro Tip: Cover with damp cloth in warm spot
Divide into 8 balls. Roll into oval shapes, not too thin.
💡 Pro Tip: Thick naan = more pillowy layers
Cook on smoking hot cast iron 2 mins. Flip, brush butter, cook 1 more min.
💡 Pro Tip: Put under broiler for 30 seconds for tandoor-like blistering
Brush with more melted butter and ghee immediately.
💡 Pro Tip: Double butter brush is what makes butter naan special
- ✓Double butter brushing is what makes it butter naan
- ✓Don't skip the yogurt - it adds tang and softness
- ✓Full rise is essential for pillowy texture
- ✓Use both butter AND ghee for authentic flavor
- ✓Serve immediately - naan hardens fast
- →With any gravy curry
- →With dal makhni
- →With butter chicken