Description
This Best Butter Naan recipe delivers soft, fluffy, and buttery naan bread made from scratch with an authentic approach. Perfect for pairing with your favorite Indian curries, this recipe includes detailed step-by-step instructions and tips to achieve perfect naan using a stovetop cast iron pan, ensuring a tender, slightly charred finish in just minutes.
Ingredients
Dry Ingredients
- 4 cups all-purpose flour
- 1 tbsp instant dry yeast
- 2 tsp kosher salt
- ½ tsp baking soda
- 1 tsp baking powder
Wet Ingredients
- ¾ cup plain yogurt or buttermilk
- 1 cup warm water (see note)
- 4 tbsp butter, melted
Garnish
- 1 tbsp minced cilantro (optional)
Instructions
- Combine Dry Ingredients: In a stand mixer fitted with the paddle attachment, combine the all-purpose flour, instant dry yeast, kosher salt, baking soda, and baking powder. Beat on low speed to evenly mix the ingredients.
- Add Wet Ingredients and Knead: Add the plain yogurt and warm water to the mixer bowl. On low speed, mix until a shaggy dough forms. Switch to the dough hook attachment and knead the dough on medium-low speed for 4 minutes until it comes together into a sticky but cohesive dough. Resist adding extra flour.
- Shape Dough Balls: Generously flour a work surface and transfer the dough onto it. Sprinkle flour on top and knead briefly to form a large ball. Cut the dough into 8 equal pieces and roll each piece between your hands into a ball. If the dough is too sticky, dampen your hands or add flour sparingly.
- Oil and Proof: Lightly oil a sheet of parchment paper and place the dough balls on top, rolling them to coat with oil. Cover with another oiled parchment sheet and let the dough rise for 1 hour until puffed.
- Roll the Naan: Flour a work surface again and, using a rolling pin, roll each dough ball flat to about ¼ inch thickness or slightly thinner. Shape the dough gently into a slightly oblong shape and let rest for 10 minutes in a single layer.
- Preheat Pan: Preheat a cast iron pan on medium-high heat for about 5 minutes. Test readiness by sprinkling water on the pan – it should bead and evaporate immediately.
- Cook the Naan: Place one rolled naan onto the hot pan. Cover and cook until bubbles appear on the surface (about 30-60 seconds). Flip and cook the other side until it loses its raw appearance and develops charred spots, about 30 seconds more.
- Optional Flame Charring: For authentic tandoori-style puffing and charring, finish naan over a direct flame as described in notes (not included here).
- Keep Warm: Transfer cooked naan to a plate and cover with a towel to keep warm while cooking remaining pieces.
- Brush with Butter and Cilantro: Melt butter and stir in minced cilantro if using. Immediately brush the warm naan with this butter mixture to seal in moisture and enhance softness.
Notes
- Use warm water around 105-110°F to activate the yeast optimally.
- The dough can be prepared in advance and refrigerated; allow it to come to room temperature before rolling.
- If the dough is too sticky to handle, lightly flour your hands or the surface but avoid adding too much flour to keep the naan soft.
- For authentic charring and puffing, cook naan on a direct flame after pan cooking, using tongs to flip carefully, mimicking traditional tandoor cooking.
- This recipe yields 8 pieces of naan, ideal for serving with Indian curries or as a standalone bread.
