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Butter Naan

Butter Naan

Make the BEST soft homemade butter naan bread with this easy, authentic tested-till-perfect naan recipe.
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Prep Time 15 minutes
Cook Time 2 minutes
Resting Time 1 hour 15 minutes
Total Time 1 hour 32 minutes
Course bread
Cuisine Indian
Servings 8 naans
Calories 262 kcal

Equipment

  • Stand Mixer
  • Rolling pin
  • cast-iron pan

Ingredients
  

Dough Ingredients

  • 4 cups all-purpose flour
  • 1 tablespoon instant dry yeast
  • 2 teaspoon kosher salt
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ¾ cup plain yogurt or buttermilk
  • 1 cup warm water See note
  • 4 tablespoon butter Melted
  • 1 tablespoon minced cilantro Optional

Instructions
 

Mixing and Preparing Dough

  • Combine flour, yeast, salt, baking soda and baking powder in a stand mixer fitted with the paddle attachment and beat on low speed to combine.
  • Add yogurt and water to the mixer bowl. Starting on low speed, beat until the mixture forms a shaggy dough, then switch to the hook attachment and knead for 4 minutes on medium-low speed.
  • Generously flour a work surface. Dump out the dough and sprinkle it with flour, too. Knead once or twice to form a large ball. Cut the dough into 8 equal pieces and form each piece into a ball.
  • Oil a sheet of parchment paper. Place dough balls on top and roll them around to coat with oil. Cover with another sheet of parchment paper and let rise for 1 hour.

Cooking Naan

  • Flour a work surface. Use a rolling pin to roll each dough ball flat to about ¼” thick.
  • Preheat a cast iron pan for 5 minutes on medium-high heat.
  • Add one naan to the pan. Cover the pan and cook until bubbles start to grow on the top of the naan (about 30-60 seconds).
  • Flip and cook on the other side until the dough loses its shiny, raw look and starts charring in spots (about 30 seconds more).
  • Transfer cooked naan to a plate and cover with a towel to keep warm.
  • Melt the butter and stir in cilantro. Immediately brush the butter over warm naan.

Notes

The dough is supposed to be quite sticky after kneading. Wet your hands with water to handle it, generously flour the work surface, and oil the dough balls. If the dough is too sticky to handle, gently knead more flour into it. Let the dough rest for 10 minutes after rolling to ensure bubbles.

Nutrition

Serving: 1naanCalories: 262kcalCarbohydrates: 45gProtein: 7gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 17mgSodium: 702mgPotassium: 26mgFiber: 6gSugar: 3gVitamin A: 194IUVitamin C: 0.1mgCalcium: 61mgIron: 2mg
Keyword Butter Naan, homemade naan, Naan Bread
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