Easy Butter Naan Recipe | Soft & Fluffy Butter Naan

Discover the joy of freshly baked, warm, and unbelievably soft Butter Naan right in your own kitchen! This simplified recipe, featuring an egg-enriched dough, promises naan that’s not only incredibly fluffy and delicious straight from the pan but also stays beautifully tender even after it cools. Forget the need for a tandoor; with just a hot pan, you can create these delightful, slightly chewy, and perfectly browned flatbreads. Brushed generously with melted butter, they’re the ultimate accompaniment to any Indian curry, stew, or even just for dipping in hummus. This recipe is designed to be approachable for home bakers, ensuring a rewarding experience and truly authentic-tasting naan that will become a staple in your repertoire.

Ingredients:

For the Naan Dough:

• 2 cups (about 240g) all-purpose flour, plus more for dusting
• 3 tablespoons granulated sugar
• 1 teaspoon instant yeast
• ½ teaspoon salt
• 1 large egg
• 3-4 tablespoons unsalted butter, melted (plus more for rubbing the dough)
• 220-250 ml (approximately ¾ to 1 cup) lukewarm milk (around 105-115°F / 40-46°C), add gradually

For Finishing:

• 3-4 tablespoons unsalted butter, melted (for brushing cooked naan)
• Optional: Fresh chopped cilantro or nigella seeds (kalonji) for garnish

Step-by-Step Instructions:

1. Prepare the Dough (Mixing & Kneading):
   • In a large mixing bowl, combine the all-purpose flour, granulated sugar, instant yeast, and salt. Whisk briefly to distribute the ingredients.
   • Crack the egg into the dry ingredients.
   • Add 3 tablespoons of the melted butter.
   • Gradually pour in the lukewarm milk, starting with 220ml (¾ cup). Use your hands or a stand mixer with a dough hook attachment to start kneading.
   • Continue kneading for 5-7 minutes. If the dough feels too stiff, add the remaining milk (1 tablespoon at a time) until the dough becomes soft, pliable, and smooth, but still slightly sticky. The exact amount of milk may vary depending on your flour and humidity.
   • Once kneaded, the dough should be elastic and smooth.
2. First Rise (Proofing):
   • Lightly rub a little melted butter or oil over the surface of the dough ball to prevent it from drying out.
   • Place the dough back into the mixing bowl. Cover the bowl tightly with plastic wrap or a damp kitchen towel.
   • Let the dough rest in a warm place for 30-60 minutes, or until it has doubled in size. The warmer the spot, the faster it will rise.
3. Shape the Naans:
   • Once proofed, gently punch down the dough to release the air.
   • Transfer the dough to a lightly floured surface. Divide the dough into 6 equal portions.
   • Lightly grease your hands with a little oil to prevent sticking.
   • Take one portion of dough and gently roll or stretch it into an oval or round naan shape, about ¼ inch thick. Don’t worry about perfect symmetry; rustic shapes are charming! Repeat with the remaining dough portions.
4. Cook the Naan:
   • Heat a heavy-bottomed pan, cast-iron skillet, or griddle over medium-high flame until it’s quite hot. Do not add any oil to the pan initially.
   • Carefully place one shaped naan onto the hot, dry pan.
   • Cook for 1-2 minutes, or until large bubbles begin to appear on the surface and the underside has light brown spots.
   • Flip the naan and cook the second side for another 1-2 minutes, until it’s golden brown and slightly charred spots appear.
   • Immediately remove the cooked naan from the pan.
5. Butter and Serve:
   • As soon as each naan comes off the pan, brush it generously with melted butter.
   • If desired, sprinkle with fresh chopped cilantro or nigella seeds for extra flavor and presentation.
   • Stack the cooked naans on a plate and cover loosely with a clean kitchen towel to keep them warm and soft while you cook the remaining portions.
   • Serve warm and enjoy!

Tips, Variations, and Storage:

• Lukewarm Milk: Ensure your milk is lukewarm (not hot) to activate the yeast properly without killing it.
• Don’t Over-Flour: Use just enough flour to prevent sticking when shaping. Too much flour will make the naan tough.
• High Heat Pan: A hot pan is key for getting those beautiful bubbles and slightly charred spots characteristic of naan.
• Garlic Naan: Mince 2-3 cloves of garlic and mix them into the melted butter for brushing, or sprinkle them directly on the naan while it’s cooking on the pan.
• Cheese Naan: After rolling out a portion of dough, place a small amount of shredded cheese (like mozzarella or paneer) in the center, gather the edges, seal, and then re-roll gently.
• Storage: Freshly made naan is best eaten immediately. Leftover naan can be stored in an airtight container at room temperature for up to 1-2 days, or in the refrigerator for 3-4 days. To reheat, sprinkle with a little water, wrap in foil, and warm in an oven, or quickly re-heat in a dry hot pan or microwave until soft.

Pairings:

• Indian Curries: The perfect companion to virtually any Indian curry, such as Butter Chicken, Chicken Tikka Masala, Palak Paneer, Dal Makhani, or Chana Masala.
• Soups & Stews: Excellent for dipping into hearty lentil soups or rich stews.
• Dips: Serve with hummus, raita (cucumber yogurt dip), baba ghanoush, or your favorite savory dip.
• Kebabs & Grills: A wonderful side for grilled meats, kebabs, or tandoori chicken.
• Beverages: Complement with a mango lassi, chai tea, or a light lager.

Quick Info:

• Prep Time: 20 minutes (active)
• Rise Time: 30-60 minutes
• Cook Time: 2-3 minutes per naan (12-18 minutes total for 6 naans)
• Total Time: Approximately 1 hour 15 minutes – 1 hour 30 minutes
• Servings: 6 naans
• Cuisine: Indian / South Asian
• Effort Level: Easy