Soft, warm slices of butter‑naan are one of life’s greatest pleasures. Imagine pulling one apart fresh off the skillet, the edges slightly charred, the inside pillowy and tender, with butter melting into every little pocket. This recipe gives you that restaurant‑style naan at home, with ingredients you probably already have. Yogurt, warm water, a bit of yeast, and something to roll them out on—it all comes alive with a hot pan, a little patience, and that final brush of buttery flavor.
What makes this naan so special is how many subtle details come together: the dough rests enough to get airy and soft, the heat is high so bubbles form and char spots appear, and the brush of butter (with optional cilantro) seals in moisture and adds flavor. You’ll find yourself making this for dinner sides, with curry, with dal, or just on its own. Once you try it, you’ll wonder why you didn’t start sooner.
Why You’ll Love This Recipe
- Pillowy soft inside with beautiful char and bubbles on the outside
- Flavor from yogurt, butter, and a touch of richness without being heavy
- Flexible: you can make dough ahead of time, use buttermilk or yogurt, or play with finishing touches like garlic or cilantro
- Quick skillet method—no need for a tandoor, oven, or fancy tools
- Great for dipping, scooping, or accompanying any saucy dish
Ingredients (Makes 8 naans)
- 4 cups all‑purpose flour
- 1 tablespoon instant dry yeast
- 2 teaspoons kosher salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¾ cup plain yogurt or buttermilk
- 1 cup warm water (about 105‑110°F / ~40‑43°C)
- 4 tablespoons butter, melted
- 1 tablespoon minced cilantro (optional, for garnish / butter brush)
Instructions
1. Make the Dough
In a stand mixer bowl (or large mixing bowl), combine the flour, instant dry yeast, salt, baking soda, and baking powder. Mix dry ingredients briefly to distribute. Add in the yogurt (or buttermilk) and warm water. Begin mixing on low so dough just comes together into a shaggy form, then switch to a dough hook (if using a mixer) and knead for about 4 minutes on medium‑low speed. The dough may be sticky—that’s okay. Don’t add too much extra flour.
2. First Rest / Rise
Once the dough is formed, turn it out onto a floured surface, shape into a ball, and place it in a lightly oiled bowl. Cover with plastic wrap or a damp towel. Let it rest for about 1 hour (or until nearly doubled in size) in a warm place. This rest allows yeast to work, giving soft, airy texture.
3. Divide and Shape
After the first rise, punch down the dough gently. Divide into 8 equal pieces. Shape each into a round ball. Optionally dampen hands to handle sticky dough. Let those dough balls rest, covered, for 10‑15 minutes so gluten relaxes and shaping becomes easier.
4. Roll Out the Naans
Flour your work surface lightly. Roll each dough ball into a teardrop or oval shape about ¼‑inch thick (slightly thinner or thicker depending on your preference). Don’t stress about perfection.
5. Preheat Pan and Cook Naans
Heat a cast‑iron skillet (or heavy‑bottom skillet) over medium‑high heat for 5 minutes until very hot. You can test by sprinkling a bit of water—if it sizzles and beads, you’re ready. Place a naan into the skillet. Cook for about 30‑60 seconds until bubbles appear on the surface. Flip and cook the other side for another 30 seconds or so until you see golden/browned/blistered spots. For more dramatic char, you can finish over direct flame if you have a gas burner (using tongs to hold the naan over flame briefly).
6. Rest and Butter Brush
Transfer cooked naan to a plate and cover with a clean towel to keep warm. Meanwhile, melt butter and mix with cilantro (if using). Brush this butter mixture over warm naan immediately so it absorbs and stays soft.
Tips for Success
- Use warm, not hot water—too hot kills yeast. About 105‑110°F / 40‑43°C is good. Alexandra’s Kitchen+1
- Yogurt or buttermilk helps make the naan softer and more tender. If your dough feels dry, a bit more yogurt or water can help. Rasa Malaysia+1
- Don’t over‑knead if handling by hand—just enough to bring it together. Over‑working reduces fluffiness.
- Ensure your pan is hot enough so the naan puffs and gets those nice char spots, but not so hot that it burns before interior cooks.
- Keep cooked naans warm covered, and brush butter while hot to seal softness.
Final Thoughts
Butter naan is timeless. It takes simple ingredients—flour, yeast, dairy, a little time—and turns them into something more: comforting, delicious, perfect for scooping up sauces or appreciating on its own. Each naan you cook builds confidence: you can see the bubbles, feel the texture, and taste the buttery aroma.
If you make a big batch, consider freezing some after cooking (wrapped well) or cook extra dough and store the shaped balls to bake fresh later. Small tweaks—more char, garlic butter, cilantro finishing—make a big difference. But even without extras, this recipe delivers softness, flavor, and texture you’ll want to repeat.
Share Your Creations
Tried this Butter Naan recipe?
Leave a comment below and tell me how yours turned out!
Did you use buttermilk instead of yogurt, add garlic or herbs, or finish over flame? I’d love to see your variations and favorite ways to serve it.
Butter Naan
Ingredients
- 4 cups all‑purpose flour
- 1 tablespoon instant dry yeast
- 2 teaspoons kosher salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¾ cup plain yogurt or buttermilk
- 1 cup warm water about 105‑110°F / ~40‑43°C
- 4 tablespoons butter melted
- 1 tablespoon minced cilantro optional, for garnish / butter brush
Instructions
Make the Dough
- In a stand mixer bowl (or large mixing bowl), combine the flour, instant dry yeast, salt, baking soda, and baking powder. Mix dry ingredients briefly to distribute. Add in the yogurt (or buttermilk) and warm water. Begin mixing on low so dough just comes together into a shaggy form, then switch to a dough hook (if using a mixer) and knead for about 4 minutes on medium‑low speed. The dough may be sticky—that’s okay. Don’t add too much extra flour.
First Rest / Rise
- Once the dough is formed, turn it out onto a floured surface, shape into a ball, and place it in a lightly oiled bowl. Cover with plastic wrap or a damp towel. Let it rest for about 1 hour (or until nearly doubled in size) in a warm place. This rest allows yeast to work, giving soft, airy texture.
Divide and Shape
- After the first rise, punch down the dough gently. Divide into 8 equal pieces. Shape each into a round ball. Optionally dampen hands to handle sticky dough. Let those dough balls rest, covered, for 10‑15 minutes so gluten relaxes and shaping becomes easier.
Roll Out the Naans
- Flour your work surface lightly. Roll each dough ball into a teardrop or oval shape about ¼‑inch thick (slightly thinner or thicker depending on your preference). Don’t stress about perfection.
Preheat Pan and Cook Naans
- Heat a cast‑iron skillet (or heavy‑bottom skillet) over medium‑high heat for 5 minutes until very hot. You can test by sprinkling a bit of water—if it sizzles and beads, you’re ready. Place a naan into the skillet. Cook for about 30‑60 seconds until bubbles appear on the surface. Flip and cook the other side for another 30 seconds or so until you see golden/browned/blistered spots. For more dramatic char, you can finish over direct flame if you have a gas burner (using tongs to hold the naan over flame briefly).
Rest and Butter Brush
- Transfer cooked naan to a plate and cover with a clean towel to keep warm. Meanwhile, melt butter and mix with cilantro (if using). Brush this butter mixture over warm naan immediately so it absorbs and stays soft.
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