Soft and Fluffy Butter Naan: A Classic Indian Flatbread Recipe
1 hour 45 minutes
834 reads
About Soft and Fluffy Butter Naan: A Classic Indian Flatbread Recipe
Imagine sinking your teeth into warm, fluffy naan, bursting with buttery flavor. This easy homemade butter naan recipe lets you experience that incredible taste anytime, right from your own kitchen.This classic Indian flatbread, with its soft texture and rich aroma, is the perfect companion to curries and gravies, or simply delicious on its own. From activating the yeast to that final golden-brown char, you'll be guided every step of the way.Impress your loved ones with freshly baked naan that rivals even your favorite Indian restaurant. Get ready for rave reviews!
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Recipe Time & More
Prep1 hour 30 minutes
Cook15 minutes
Total1 hour 45 minutes
Ingredients
Dough Ingredients
- 1 cup All-Purpose Flour
- 1 tsp Active Yeast dry
- 1 tbsp Sugar
- ½ cup Milk
- ½ cup Water
- 2 tbsp Butter melted
- 1 ½ tsp Salt
Topping
- Butter as needed, for brushing, softened
- Nigella Seeds as needed
Instructions
- In a small bowl, combine the warm milk, warm water, and sugar. Gently sprinkle the yeast over the mixture and let it stand for 10 minutes until foamy. This activates the yeast and ensures a light and airy naan.
- In a large bowl, whisk together the refined flour and salt. Add the melted butter and the yeast mixture. Combine the ingredients to form a shaggy dough.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Kneading develops the gluten, resulting in a chewier naan.
- Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for about 1 ½ hours, or until doubled in size.
- Preheat your oven to 475°F (245°C). Lightly grease a baking sheet.
- Divide the dough into 5 equal portions. Roll each portion into an oval or teardrop shape about ¼ inch thick.
- Place the naan on the prepared baking sheet. Brush the tops with softened butter and sprinkle with nigella seeds.
- Bake for 12-15 minutes, or until golden brown and slightly puffed. Watch closely as oven temperatures can vary.
- Remove the naan from the oven and brush with additional softened butter. Serve immediately and enjoy!
Recipe Notes
Good To Know
- For authentic flavor and texture, cook the naan directly on a cast iron skillet or tawa, then briefly expose it to an open flame using tongs to achieve characteristic charred spots.
- If you want softer naan, cover freshly cooked breads with a clean kitchen towel immediately after brushing with butter—this traps steam and keeps them pillowy.
- For a sweet and nutty Mughlai touch, sprinkle a mix of nigella seeds, sesame seeds, or finely chopped garlic on the naan before cooking, pressing them gently into the dough.
- Leftover naan can be revived by reheating on a hot tawa and re-brushing with butter, or you can use them as a base for creative wraps or Mughlai-style pizzas.
Expert Tips
- Use bread flour for the best results, as its higher protein content helps create a chewier naan.
- Don't overwork the dough, as this can make the naan tough. Knead until smooth and elastic, but avoid excessive kneading.
- Allow the dough to rest adequately for optimal rising and a lighter texture.
Storage Instructions
- Store leftover naan in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
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Recipe Nutrition
Calories: 184kcalCarbohydrates: 27gProtein: 4gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.2gCholesterol: 2mgSodium: 855mgFiber: 1gSugar: 5g
Sreemoyee Bhattacharjee
Articles: 103
5 Comments
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This is so tempting! Thank you.
Such a tasty dish! Thanks for the recipe.
Great recipe! I’m eager to try it.
Such a great recipe! Can’t wait to try it.
This is so tempting! Can’t wait to cook it.