Description
This Best Butter Naan Recipe delivers soft, fluffy, and slightly charred Indian-style flatbreads perfect for scooping up curries or enjoying as a snack. Made with simple ingredients like flour, yogurt, yeast, and butter, this naan is cooked on a hot cast iron pan to achieve authentic texture and flavor. The dough is easy to prepare with a stand mixer and rises for an hour before being rolled out and cooked quickly on the stovetop. Finished with melted herb-infused butter, this naan is irresistibly soft and delicious.
Ingredients
Dough Ingredients
- 4 cups all-purpose flour
- 1 tbsp instant dry yeast
- 2 tsp kosher salt
- ½ tsp baking soda
- 1 tsp baking powder
- 3/4 cup plain yogurt (or buttermilk)
- 1 cup warm water
Finishing
- 4 tbsp butter (melted)
- 1 tbsp minced cilantro (optional)
Instructions
- Combine dry ingredients: In a stand mixer fitted with the paddle attachment, combine the flour, instant dry yeast, kosher salt, baking soda, and baking powder. Beat on low speed until thoroughly mixed.
- Add wet ingredients and knead: Add the plain yogurt and warm water to the mixer bowl. Start mixing at low speed until a shaggy dough forms. Switch to the dough hook attachment and knead on medium-low speed for 4 minutes. The dough will seem sticky initially but will come together during the kneading process; avoid adding extra flour.
- Form dough balls and proof: Generously flour a work surface and turn out the dough. Sprinkle a little flour on top and knead lightly a couple of times to form a large ball. Cut the dough into 8 equal pieces. Roll each piece between your hands to create individual dough balls. Lightly oil a sheet of parchment paper, place the dough balls on top, and roll them gently in the oil to coat. Cover with another sheet of parchment paper and let the dough rise for 1 hour until puffed.
- Roll out the naan: On a floured surface, use a rolling pin to flatten each dough ball to about ¼-inch thickness or slightly thinner. Lightly flour the dough as needed to prevent sticking. Lift each piece and gently stretch it into a thinner, slightly oblong shape by hand. Let the rolled dough rest in a single layer for 10 minutes.
- Preheat the pan: Heat a cast iron pan over medium-high heat for 5 minutes. Test if hot by flicking water onto the surface; it should bead and evaporate immediately.
- Cook the naan, side one: Place one rolled naan onto the hot pan and cover it with a lid. Cook for about 30 to 60 seconds until bubbles appear on the top surface.
- Cook the naan, side two: Flip the naan and cook the other side for approximately 30 seconds until it loses its raw sheen and begins to develop charred spots. For authentic tandoori-style puffing and charring, the naan can be briefly finished over a direct flame (see notes).
- Keep warm: As you cook each naan, transfer it to a plate and cover with a towel to maintain warmth and softness.
- Butter and garnish: Melt the butter and stir in minced cilantro if desired. Immediately brush the warm naan with the herb butter to seal in moisture and enhance flavor.
Notes
- The dough can be made in advance and refrigerated for up to 24 hours before cooking; just allow it to come to room temperature and rise as needed.
- To emulate authentic tandoori naan, after cooking on the pan, finish cooking by briefly placing the naan over an open flame to puff it up and char it.
- If the dough is excessively sticky when forming the balls, lightly flour your hands or add small amounts of flour cautiously to manage stickiness.
- Warm water temperature should be about 100-110°F (38-43°C) to activate yeast without killing it.
