Meal Prep · North Indian
Butter Naan
Master the art of fluffy, buttery naan at home with this simple North Indian recipe.
Ingredients
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Step-by-step- In a large bowl, combine warm water, sugar, and yeast. Let it sit for 5-7 minutes until frothy.
- Add flour, salt, yogurt, and 1 tbsp oil/melted butter to the yeast mixture. Mix until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 8-10 minutes until it’s smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.
- Gently punch down the dough and divide it into 4 equal portions.
- Roll each portion into an oval or tear-drop shape, about 6-8 inches long and 1/4 inch thick.
- Heat a cast-iron skillet or tawa over high heat until smoking. Place a rolled naan onto the hot skillet.
- Cook for 30-60 seconds until bubbles appear on the surface. Flip and cook the other side for another 30-60 seconds until golden spots appear.
- Alternatively, place the partially cooked naan directly over an open flame (using tongs) for a few seconds on each side until puffed and slightly charred.
- Brush generously with melted butter and garnish with fresh coriander if desired. Serve hot.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 10 g |
| Carbohydrates | 55 g |
| Fat | 10 g |
| Fiber | 2 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled naan in an airtight container or zip-top bag. For best texture, separate layers with parchment paper.
Freezer Up to 3 months
Wrap individual cooled naans tightly in plastic wrap, then place in a freezer-safe bag or container. Thaw at room temperature before reheating.
Reheat Stovetop/Oven/Microwave
To reheat, sprinkle a little water on naan and warm on a hot tawa/skillet, in a preheated oven (350°F/175°C) for 5-7 minutes, or briefly in a microwave until soft.
Chef’s Corner
- For extra soft naan, use warm milk instead of water for kneading the dough.
- Don’t over-knead after the first rise; gently handle the dough to retain its airiness.
- A very hot tawa or skillet is crucial for getting the naan to puff up beautifully.
