Making perfect butter naan at home involves creating a soft, fluffy dough and cooking it to achieve that characteristic slightly charred, bubbly texture with a generous buttery finish. Here’s a step-by-step guide based on authentic recipes to help recreate restaurant-quality butter naan in your kitchen:
Ingredients
2 cups all-purpose flour (maida)
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
2 teaspoons sugar
½ cup plain yogurt (curd)
2 tablespoons oil or melted butter
¼ cup + 2 tablespoons lukewarm milk (adjust as needed)
3 tablespoons melted butter for finishing
Optional: 1 teaspoon nigella or sesame seeds, garlic, and chopped coriander for garnish
Dough Preparation
In a large bowl, mix flour, baking powder, baking soda, salt, sugar, and optional garlic.
Add oil, yogurt, and lukewarm milk gradually while kneading to form a soft, pliable, and non-sticky dough.
Cover the dough and let it rest for 30 minutes to 1 hour to slightly ferment and become elastic.
Shaping the Naan
Divide rested dough into equal-sized balls.
Lightly flour your working surface and roll each ball into an oval or round shape, not too thin or thick.
Optionally sprinkle seeds on top and gently press them into the dough.
Cooking
Heat a heavy skillet or cast iron pan over medium-high heat.
Place the rolled naan on the hot pan; cook until bubbles appear and the bottom shows brown spots (about 1-2 minutes).
Flip the naan, cook the other side, then if possible, hold it over an open flame or increase the heat so it puffs up and chars slightly.
Remove the naan and immediately brush generously with melted butter and sprinkle with chopped coriander if desired.
Serving
Serve hot with your favorite curry or enjoy it plain to savor the buttery, soft, and slightly smoky flavors.
This method produces soft, restaurant-style butter naan without needing a tandoor oven, allowing authentic Indian flatbread enjoyment at home.