Soft & Pillowy Butter Naan
There is nothing quite like a warm, stretchy Butter Naan to complete a North Indian feast. In restaurants, these are slapped against the searing-hot clay walls of a Tandoor, but at Recipe Ghar, we’ve mastered the art of bringing that same smoky, pillowy joy to your home kitchen using a humble cast-iron skillet!
A great naan should be a cheerful contradiction: crispy on the bottom, airy and soft on top, and glistening with a generous brush of melted butter. It’s the ultimate scoop for rich gravies like Paneer Tikka Masala or Dal Makhani.
The secret lies in the fermentation—not with yeast, but with a professional combination of yogurt and leavening agents that give you that characteristic tang and stretch. Ready to get your hands floury?
- Prep Time
- 2h 15m
- Cook Time
- 15 min
- Total Time
- 2h 30m
- Servings
- 6 naans
- Method
- Tawa Grilling
- Cuisine
- North Indian
Ingredients
For the Dough
- 2 cups All-purpose flour (Maida)
- 1/4 cup Fresh yogurt (Curd)
- 1 teaspoon Sugar (helps with browning)
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Baking soda
- 2 tablespoons Oil
- 1/2 cup Warm milk (use as needed for a soft dough)
- Salt to taste
For the Finish
- 3 tablespoons Melted salted butter
- 1 teaspoon Nigella seeds (Kalonji)
- Handful of chopped Fresh Coriander
Instructions
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Knead for Softness. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Add yogurt and oil. Gradually pour in warm milk and knead for 5–8 minutes. The dough should be soft and slightly sticky. Apply a light coat of oil and let it rest under a damp cloth for at least 2 hours in a warm corner.
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The Teardrop Shape. After the dough has puffed up, divide it into 6 equal portions. Take one ball and roll it into an oval or teardrop shape using a rolling pin. Sprinkle some nigella seeds and chopped coriander on top, and roll over once more to press them into the dough.
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The Water Trick. Flip the naan over so the plain side is facing up. Brush this side generously with water. This is the professional secret—it helps the naan stick to the pan so you can flip it over the flame without it falling off.
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The Tawa Sizzle. Place the water-brushed side onto a hot cast-iron Tawa (avoid non-stick for this). Within seconds, you’ll see beautiful bubbles rising on the surface. Press down lightly with a cloth to ensure it’s stuck well.
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Direct Flame Char. Once the bottom is set, pick up the Tawa by the handle and flip it upside down directly over the gas flame. Move the Tawa around so the top of the naan gets charred evenly. You’ll get those iconic black spots just like a tandoor!
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Butter & Serve. Scrape the naan off the Tawa with a spatula. Brush it immediately with plenty of melted butter. Stack them in a kitchen towel to keep them soft and serve while hot.
Pro Tips & Troubleshooting
- No Non-Stick: Do not use a non-stick pan! The naan won't stick to it when you flip it over the flame, and it will fall into the burner. Cast iron or steel is best.
- Warm Milk: Using warm milk instead of water makes the naan stay soft for a much longer time.
- The Bubbles: If bubbles don't form, your pan isn't hot enough or your baking soda/powder is old. Check the heat before placing the next one!
- Garlic Variation: To make Garlic Naan, simply add finely chopped garlic to the coriander and nigella seed topping.
