Classic soft naan brushed generously with butter
Butter Naan
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Servings
4
8 naans
Difficulty
Easy
Cost
Budget
$
Butter Naan
Classic soft naan brushed generously with butter
★4.8(9)
The classic plain naan—soft, slightly chewy, and generously brushed with melted butter. The quintessential Indian bread for scooping up curries and dals.
15m
Prep Time
15m
Cook Time
30m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Butter naan is the bread that launched a thousand curries. Soft, slightly charred, and glistening with melted butter, it is the perfect vehicle for every sauce, dal, and curry in the Indian repertoire.
Indian cuisine is a masterclass in building complex flavor through layered spices. This recipe distills that wisdom into a straightforward method with spectacular results.
Indian cooking is built on the art of layering spices, and Butter Naan is a perfect example of that philosophy in action. Each spice is added at precisely the right moment to maximize its contribution to the final dish. The result is a complexity of flavor that unfolds with every bite — warm, aromatic, and deeply satisfying.
The best side dishes complement without competing. They should add contrast to the main course — something bright alongside something rich, something crunchy alongside something soft. Think about the whole plate when you cook, and your meals will feel more complete and satisfying.
Ingredients
- 2 cups all-purpose flour, 1 tsp sugar, 1/2 tsp baking powder, 1/4 tsp baking soda
- 1/2 cup warm milk and 1/4 cup yogurt
- 1 tbsp oil, salt to taste
- 4 tbsp melted butter for brushing
- Nigella seeds (kalonji) for topping (optional)
- Extra flour for dusting
Instructions
- 1
Combine flour, sugar, leaveners, and salt; mix in milk, yogurt, and oil to form a soft dough.
- 2
Knead 5 minutes until smooth, cover, and rest 1 hour.
- 3
Divide into 8 balls, roll each into a tear-drop shape, and sprinkle with nigella seeds if using.
- 4
Cook on a blazing-hot cast-iron skillet for 1-2 minutes per side until puffed and charred.
- 5
Brush immediately with melted butter and serve hot.
Serving Suggestions
Ways to Serve This Dish
Serve with warm naan bread or basmati rice
Top with fresh cilantro and a squeeze of lime
Pair with a cooling cucumber raita on the side
Substitutions
All-purpose flourBread flour
Creates a slightly chewier naan
ButterGhee
Ghee gives a more aromatic, nutty finish
Tips & Storage
Pro Tips
The tear-drop shape is traditional for naan—roll the ball, then stretch one end slightly.
Use a cast-iron skillet heated for at least 5 minutes for the best results.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Wrap in foil and store for up to 2 days refrigerated. Freeze for 1 month.
Reheating
Sprinkle with water, wrap in foil, and warm in a 350°F oven for 5 minutes.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Season assertively. Side dishes that taste perfectly seasoned on their own will complement the main course rather than fading into the background.
Nutrition Facts
Per serving (15mg) · 4 servings
Calories190
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein5g
Carbohydrates28g
Fat6g
Fiber280mg
Sugar1g
Sodium2g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use yeast instead?
- Yes, use 1 tsp active dry yeast with warm milk and let rise 1 hour for a fluffier naan.
- What is the best skillet to use?
- Cast iron retains heat best and gives the closest results to a tandoor.
- Can I make this ahead?
- Yes. Most side dishes hold well for up to 2 days in the refrigerator. Reheat in the oven at 350 degrees for 10 to 15 minutes, or on the stovetop over medium heat.
- Can I double this recipe?
- This scales easily. Use a larger sheet pan or cooking vessel to avoid crowding, which leads to steaming rather than browning. You may need to increase cooking time by a few minutes.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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