Butter Naan

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Butter Naan is a soft, pillowy leavened flatbread that is the perfect companion to rich curries and dals. Traditionally baked in a tandoor, this stovetop version delivers the same smoky char and tender chew without special equipment. Brushed generously with melted butter, each tear reveals fluffy interior layers that soak up gravies beautifully.

Nutrition Facts

Per serving (estimated)

• 370 kcalCalories
• 13 gFat
• 7 gSaturated Fat
• 54 gCarbs
• 2 gFiber
• 4 gSugar
• 9 gProtein
• 480 mgSodium
• 120 mgPotassium
• 75 mgCalcium
• 3 mgIron
• 0 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the dough

• 2 1/2 cups (315 g) all-purpose flour, plus more for dusting
• 2 teaspoons active dry yeast
• 1 teaspoon sugar
• 3/4 cup (180 ml) warm whole milk (about 110°F)
• 1/4 cup (60 g) plain full-fat yogurt
• 2 tablespoons neutral oil or melted ghee
• 1 teaspoon fine sea salt
• 1/2 teaspoon baking powder

For cooking and finishing

• 4 tablespoons unsalted butter, melted
• 1 tablespoon finely chopped cilantro (optional)
• 1/2 teaspoon garlic, grated (optional)
• Extra flour for rolling

Directions

1. In a small bowl, stir the yeast and sugar into the warm milk. Let sit for 8 to 10 minutes until foamy and bubbly on top.
2. In a large mixing bowl, whisk together the flour, salt, and baking powder. Add the yeast mixture, yogurt, and oil, and stir with a wooden spoon until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for 7 to 8 minutes until smooth, soft, and slightly tacky. Place in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 to 1 1/2 hours until doubled in size.
4. Punch down the dough and divide into 8 equal balls (about 70 g each). Roll each ball into an oval or teardrop shape about 1/4 inch thick, dusting with flour as needed.
5. Heat a heavy cast-iron skillet or tawa over medium-high heat until very hot. Place one naan on the dry pan and cook for 60 to 90 seconds, until bubbles form and the bottom has golden-brown spots.
6. Flip the naan and cook another 30 to 45 seconds on the second side, pressing gently with a spatula to encourage puffing. For extra char, hold the naan with tongs over an open gas flame for 5 to 10 seconds.
7. Transfer the cooked naan to a plate and brush immediately with melted butter. If using, sprinkle with cilantro and grated garlic. Keep warm in a clean kitchen towel while you cook the remaining naans.
8. Repeat with the remaining dough balls, stacking the finished naans between layers of towel to keep them soft.

Cook’s Notes

• For maximum puff, make sure your skillet is thoroughly preheated before placing the dough on it – a drop of water should sizzle instantly.
• If you don't have a gas stove for the final char, finish the naan under a hot broiler for 20 to 30 seconds, watching carefully to prevent burning.
• Substitute Greek yogurt for the regular yogurt if you want a slightly tangier flavor and extra-tender crumb.
• Dough balls can be refrigerated for up to 24 hours after the first rise; bring to room temperature before rolling for best texture.

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