Butter Naan
Elevate your homemade bread-making game with this irresistibly soft and pillowy Butter Naan recipe, perfect for pairing with your favorite Indian curries and gravies. Made from all-purpose flour and enriched with yogurt and warm milk, this recipe creates naan that’s lightly chewy with golden-brown blisters, just like a restaurant classic. The dough comes together effortlessly with simple pantry staples like baking powder, baking soda, and sugar, and rests for an hour to achieve its perfect texture. Cooked quickly on a hot skillet and brushed generously with melted butter, each naan is burstingly flavorful. Optional nigella seeds add an aromatic touch. Ready in just 40 minutes, this homemade Butter Naan is a must-try for lovers of soft flatbread. Serve it fresh and warm to complement your Indian feast!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 tablespoon sugar
- 0.75 teaspoon salt
- 0.75 cup plain yogurt
- 0.5 cup warm milk
- 2 tablespoons vegetable oil
- 3 tablespoons unsalted butter, melted
- 2 tablespoons water
- 1 teaspoon nigella seeds (optional)
Instructions
In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, sugar, and salt. Mix well to ensure even distribution of the baking agents.
Make a well in the center of the dry ingredients, and add the yogurt, warm milk, and vegetable oil.
Using a spatula or your hands, combine the ingredients until a sticky dough forms. Add water as needed to help the dough come together.
Transfer the dough onto a lightly floured surface and knead for about 5 minutes until soft and elastic. If the dough is too sticky, sprinkle small amounts of flour as needed during kneading.
Place the kneaded dough in a bowl, cover with a damp cloth, and let it rest for at least 1 hour. This resting period helps the dough become pliable and rise slightly.
After the dough has rested, divide it into 6 equal portions and shape them into balls.
Preheat a skillet or heavy-bottomed pan over medium-high heat.
On a floured surface, roll out one of the dough balls into a roughly oval or teardrop shape, about 8 inches in length and 1/4 inch in thickness. Sprinkle nigella seeds on top if using, pressing them lightly into the dough.
Place the rolled-out naan onto the hot skillet. Cook for about 1-2 minutes until bubbles start to form on the surface.
Flip the naan and cook for another minute, until lightly golden and cooked through.
Remove the naan from the skillet and brush it generously with melted butter while it's hot.
Repeat the rolling and cooking process with the remaining dough balls.
Serve the butter naan hot with your favorite curry or side dishes.
Nutrition Facts
Calories |
1862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.4 g | 89% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 3041 mg | 132% | |
| Total Carbohydrate | 263.6 g | 96% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 32.2 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 563 mg | 43% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 983 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
