Recipes in the world of Flavilo

Butter naan bread served

Butter Naan

Naan bread is a cornerstone of Indian cuisine and one of the most well-known flatbreads worldwide. The butter version, or “butter naan,” has become particularly popular in North India, where it serves as a perfect accompaniment to tandoori dishes. As the butter melts on top of the freshly baked naan, its aroma and appearance are equally irresistible. This dish is an ideal choice for Indian dinners, but it’s also perfect with a bowl of creamy lentil dahl or chickpea curry. The secret to perfect butter naan is well-risen dough and immediate buttering. If you want to make it extra special, try brushing it with garlic butter – it will give you an even more aromatic experience. For baking, it’s best to use a cast-iron skillet because it retains heat better and gives the naan a more beautiful crust.

Prep Time 15 min
Preparation 10 min
Total 25 min
1200 Kcal
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Ingredients for this recipe

Servings: 6
⭕ 300 g All-purpose flour
⭕ 100 g Yogurt
⭕ 7 g Dry yeast
⭕ 1 tsp Sugar
⭕ 1 tsp Salt
⭕ 100 ml Lukewarm water
⭕ 2 tbsp Oil
⭕ 30 g Butter

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    Preparation Steps

    1

    In a bowl, combine lukewarm water, yeast, and sugar. Let it sit for 10 minutes, until the yeast is foamy. Tip: Make sure the water is lukewarm, not hot, or it will kill the yeast.

    2

    In a large bowl, mix together the flour and salt, then add the yogurt, oil, and yeast mixture. Knead until you have a smooth, elastic dough. Tip: If the dough is too sticky, add a little bit of flour, but not too much, to avoid drying it out.

    3

    Cover the dough and let it rise in a warm place for 1 hour, or until doubled in size. Tip: To help the dough rise, cover the bowl with a clean kitchen towel and place it near a warm radiator.

    4

    Divide the risen dough into 6 equal portions. Shape them into balls, then cover and let them rest for 10 minutes. This will make them easier to roll out.

    5

    Lightly flour your work surface, then roll out each ball into an oval or teardrop shape, about 0.5 cm thick.

    6

    Heat a dry skillet over high heat. Cook each naan for about 1-2 minutes on each side, until it starts to bubble and is golden brown. Tip: Avoid pressing down on the naan, so it can puff up nicely.

    7

    As soon as you remove the naan from the skillet, brush it with melted butter. Tip: This will keep it soft and make it even more fragrant.