Butter Naan

Butter Naan is a soft, pillowy flatbread infused with rich, buttery flavor and kissed by charred spots from a hot skillet or tandoor. It’s perfect for scooping up curries or enjoying on its own.

Why You’ll Love This Recipe

I adore how these buttery naans come together with just a few pantry ingredients and minimal effort. They puff up beautifully, getting golden and slightly charred in a hot pan. I love brushing them generously with melted butter for that irresistible soft, slightly crisp texture and that comforting aroma.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Instant yeast

• Sugar

• Salt

• Warm water

• Plain yogurt or milk

• Melted butter (for dough and brushing)

directions

1. I whisk together flour, instant yeast, sugar, and salt in a large bowl.

2. I add warm water, yogurt or milk, and a little melted butter, then mix until a shaggy dough forms.

3. I knead on a lightly floured surface for about 5–7 minutes until the dough is smooth and elastic.

4. I place the dough in a lightly oiled bowl, cover it, and let it rise in a warm spot until doubled in size—about 1 hour.

5. I punch down the dough and divide it into small balls (about 6–8).

6. I roll each ball into an oval or tear-drop shape, about ¼ inch thick.

7. I heat a skillet or cast iron pan over medium-high heat.

8. I cook each naan, dough side down, until bubbles form—about 1–2 minutes. Then I flip and cook the other side until golden spots appear—another minute or so.

9. I remove the naan and immediately brush generously with melted butter.

10. I repeat with the remaining dough, stacking and covering with a clean towel to keep them warm.

Servings and timing

• Makes 6 naans

• Prep time: 15 minutes

• Rising time: 1 hour

• Cook time: 12–15 minutes

• Total time: About 1 hour 30 minutes

storage/reheating

I store cooled naans in an airtight container or zip-top bag at room temperature for up to 2 days. To reheat, I warm them in a hot skillet for 30 seconds per side or wrap in foil and heat in a 350 °F (175 °C) oven for 5–7 minutes. They also reheat nicely while slightly damp and sealed in the microwave for 10–15 seconds.

FAQs

How can I make the naan fluffier?

I let the dough rise until doubled and make sure my pan is hot—oil or butter on the surface helps the naan puff nicely.

Can I use whole wheat flour?

Yes—I’ve swapped in up to half whole wheat flour. The texture is slightly denser but still tender and delicious.

Do I need yogurt?

Yogurt adds slight tang and softness, but I’ve also used milk with success. The naan is still soft and flavorful.

Can I bake it instead of cooking on a skillet?

Yes—I precook the naan on the skillet, then finish it under a broiler or in a hot oven (450 °F/230 °C) for just a minute to get those charred spots.

Can I freeze leftover naan?

I freeze wrapped naans for up to 2 months. To thaw, I leave them at room temperature and then reheat as usual.

Conclusion

Butter Naan is one of my favorite breads—comforting, easy to make, and endlessly versatile. Whether alongside spicy curry or as a snack dipped in butter, it’s always a hit. I hope you enjoy making—and especially eating—this warm, buttery bread as much as I enjoy it!

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