Butter Naan needs no introduction. It is the most ordered flatbread in Indian restaurants and dhabas. A north Indian meal is incomplete without these delicious butter slathered naans. The dough of butter naans is fermented using yeast but, in this recipe, we will be preparing them without using yeast and will be using basic ingredients that are easily available in your kitchen.
What is Naan?
Naan is an Indian leavened flatbread which is moist, flavour-packed and is the backbone of every Indian restaurant. Naan can be prepared in a tandoor, a cylindrical clay, an iron skillet and can even be baked in an oven.
The dough of naan is prepared using only some basic pantry ingredients- all-purpose flour, oil, yeast, sugar, salt and milk. It has a soft, stretchy texture and has a signature glossy and blistered look which is brushed with lots of ghee or butter. While the origin of naan is unclear it is believed that it was introduced during Mughal Era and was served as breakfast in royal families.
Paranthas, pooris, bhature and naans are the most common flatbreads available in Indian cuisine. If you visit and Indian restaurant then you will find a huge variety of naans available with their unique textures and flavours. Here is a variety of the most amazing naans that one must definitely try.
One Naan recipe- so many possibilities!
This naan recipe is so versatile and you just have to make some minor changes to try a variety of flavours of naan.
- Laccha Naan- as the name suggests, Laccha Naan has a lot of layers.
- Garlic Naan- this naan has a distinct taste and is not for everyone. But a person who loves garlic cannot resist the delicious taste of garlic in these.
- Chilli Cheese Naan- this is for the spicy food lovers with cheese stuffed inside and chilli topped on the naan.
- Paneer Naan- this classic Indian naan is filled with delectable paneer filling. The paneer is healthy and the naan is loved especially by children.
- Amritsari Naan- this Indian flatbread is usually made in a tandoor and is topped with loads of butter. It is thicker than a normal naan and topped with coriander to make it more delicious.
And other naans like- onion naan, keema naan, egg naan, stuffed naan and the list is endless.
Do you need a tandoor for butter naan?
Although, traditionally naans are prepared in a tandoor oven where it is stuck inside the walls of the tandoor and cooked on high heat. But not every Indian household can have a tandoor oven. So, the best alternative is to prepare it in a cast-iron skillet. You can also use an oven to bake the naans.
In this recipe I have mentioned both the techniques-
- Using a cast iron skillet or griddle
- Baking in an oven
An Indian meal is incomplete without the combination of butter naan with dal makhani, paneer butter masala, lassi and a fresh salad. Try this recipe that is so much better than those sticky, rubbery naans at stores and are also much cheaper. You will be amazed by how easy it is to make these delicious Indian flatbreads.
Also, do not forget to read the tips at the end of the recipe.
Butter Naan Recipe
- 3 cups All-purpose Flour (Maida)
- ¼ tsp Baking Soda
- ½ tsp Baking Powder
- 1 tsp Salt
- 1 tsp Sugar
- 2 Tbsp. Garlic, chopped (optional)
- 2 Tbsp Oil
- 2 Tbsp Butter
- ½ cup curd
- 2 Tbsp. Luke warm Milk
- 1 Tbsp coriander, chopped
- In a bowl add 3 cups of all-purpose flour, salt, sugar, baking soda, baking powder and chopped garlic. Mix the dry ingredients together.
- Now add 2 Tbsp oil or butter, ½ cup curd and 2 Tbsp. luke warm milk to the mixing bowl. You might need to adjust the quantity of milk accordingly.
- Knead all the ingredients by hand and prepare a dough. The dough should be soft but not sticky.
- Transfer the kneaded dough in a bowl which has been greased with oil. Cover the dough with a kitchen towel for about an hour to let it rise. You can skip if you are in a hurry.
- Take out the dough and divide it into 8 to 10 equal sized balls.
- Cover the dough balls for another 15 minutes.
- Also melt some butter, chop some coriander leaves and set them aside.
Method 1- Preparing Naans on a skillet/griddle
- Heat a cast iron skillet or a griddle over medium-high heat.
- Roll the dough balls gently using a rolling pin. Do not make it too thick or too thin. Sprinkle some chopped coriander onto the dough and keep rolling it. The dough should be approximately ¼ inch thick after rolling and should have an oval or circular shape.
- The pan should be hot but not too hot. Place the naan on the griddle and let it cook until you see bubbles on top and it turns slightly golden brown.
- Using tongs, remove the naan from skillet and flip it directly on to the gas flame.
- Cook the naan from both the sides for about 20 seconds for each side.
- When the naan is done, transfer to a plate and brush with melted butter.
- Finally serve the naans with your favourite paneer dish or dal makhani. So yummy!
Method 2- Baking in an oven
- To bake the naans in the oven, set the oven temperature to 500oF (260oC).
- Line a baking tray with parchment paper.
- Take the rolled naans and pierce the naans using a fork to make small holes. This method will stop the naans from puffing.
- Arrange the rolled naans on the baking tray and bake for 8 to 10 minutes. Keep checking so as not to overdo the naans.
- Take out the naans and brush them with butter.
- Do not over knead the dough. Over kneading will lead to stiff naans.
- You can use a standing mixer to knead the dough.
- Give the dough ample time to rise. This gives it a stretchy and soft texture.
- Cook the naans over high heat.
- Try onion, garlic, paneer and other variants of naan as well.
Do not miss this Indian Naan bread recipe if you’re planning an Indian dinner for your next get together. It tastes better than your favourite restaurant, is cheaper and can be paired with dal makhani and paneer butter masala.