📝 About This Recipe
Experience the quintessential taste of North India with this pillowy, blistered Butter Naan. Traditionally slapped against the scorching clay walls of a tandoor, this recipe adapts those smoky, charred flavors for your home kitchen using a cast-iron skillet. Infused with yogurt for a characteristic tang and finished with a lavish brush of melted herb butter, this bread is the perfect vessel for scooping up rich curries.
🥗 Ingredients
The Dough Base
- 3 cups All-Purpose Flour (Maida) (extra for dusting)
- 1 teaspoon Active Dry Yeast (ensure it is fresh)
- 1 teaspoon Granulated Sugar (to feed the yeast)
- 1 teaspoon Sea Salt (fine grain)
- 1/4 teaspoon Baking Soda (for extra fluffiness)
Wet Ingredients
- 1/4 cup Plain Greek Yogurt (at room temperature)
- 1/4 cup Whole Milk (lukewarm, about 110°F)
- 1/2 to 3/4 cup Warm Water (as needed for a soft dough)
- 2 tablespoons Vegetable Oil (plus extra for greasing the bowl)
Butter Glaze and Toppings
- 4 tablespoons Unsalted Butter (melted)
- 2 cloves Garlic (finely minced)
- 2 tablespoons Fresh Cilantro (finely chopped)
- 1 teaspoon Nigella Seeds (Kalonji) (optional, for authentic visual appeal)
👨🍳 Instructions
-
1
In a small bowl, combine the lukewarm milk, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until it becomes frothy and bubbly.
-
2
In a large mixing bowl or the bowl of a stand mixer, sift together the flour, salt, and baking soda.
-
3
Create a well in the center of the dry ingredients and add the yeast mixture, yogurt, and vegetable oil.
-
4
Begin mixing by hand or with a dough hook, gradually adding the warm water. Knead for about 8-10 minutes until the dough is smooth, elastic, and slightly tacky but not sticking to your hands.
-
5
Lightly oil a clean bowl, place the dough inside, and cover with a damp cloth. Leave it in a warm, draft-free spot for 1.5 to 2 hours, or until it has doubled in size.
-
6
While the dough rises, prepare the butter glaze by mixing the melted butter with minced garlic and chopped cilantro. Set aside.
-
7
Once risen, gently punch down the dough to release the air. Divide it into 6-8 equal-sized balls.
-
8
Lightly flour your work surface. Take one dough ball and roll it into an oval shape, about 1/4 inch thick. Do not roll it too thin, or it won't be soft.
-
9
Sprinkle a few nigella seeds on top and press them gently into the dough with the rolling pin.
-
10
Heat a heavy cast-iron skillet or tawa over medium-high heat until it is smoking slightly.
-
11
Brush the back side of the rolled naan lightly with water. This helps it stick to the pan and create steam for bubbles.
-
12
Place the naan, water-side down, onto the hot skillet. Cover with a lid for 30-45 seconds; you will see large bubbles forming on the surface.
-
13
Remove the lid. Using tongs, flip the naan and cook the other side for 30-60 seconds until you see charred brown spots.
-
14
Remove the naan from the heat and immediately brush generously with the garlic-cilantro butter.
-
15
Stack the finished naans in a clean kitchen towel to keep them soft and warm while you cook the remaining dough.
💡 Chef's Tips
Always use lukewarm liquids; if the milk or water is too hot, it will kill the yeast, and if it's too cold, the dough won't rise. For the most authentic flavor, use a cast-iron skillet rather than a non-stick pan to achieve those beautiful charred spots. Don't skip the resting period—allowing the gluten to relax is what makes the naan soft and easy to stretch. If you don't have nigella seeds, sesame seeds or even a little extra cilantro make a beautiful visual substitute. To keep naans soft for later, wrap them in aluminum foil and reheat in a 350°F oven for 5 minutes.
🍽️ Serving Suggestions
Serve hot alongside a creamy Paneer Butter Masala or classic Chicken Tikka Masala. Pair with a side of cooling Cucumber Raita to balance the richness of the butter. Use it as a wrap for seekh kebabs with pickled red onions and mint chutney. Accompany with a tall glass of salty or mango Lassi for a complete Punjabi-style meal. Serve as an appetizer with a bowl of Dal Makhani for dipping.