Butter Naan Recipe: Butter Naan is a classic, leavened Indian flatbread loved for its soft, fluffy texture and rich buttery flavor. Traditionally cooked in a tandoor (clay oven), this version simplifies the process, using a stovetop tawa or skillet. What makes this recipe unique is the use of whole wheat flour (atta) instead of all-purpose flour, making it a healthier alternative without compromising on taste. Serve these soft, buttery naans with your favorite curries or dals for an irresistible meal.
About Butter Naan Recipe
Naan is a popular Indian flatbread typically served in restaurants, often slathered with butter. While restaurants use a tandoor to achieve the signature charred look and puffiness, this homemade version uses a tawa or skillet for convenience.
Unlike the traditional naan made entirely with refined all-purpose flour, this recipe uses whole wheat flour (atta) for a nutritious twist. The dough is leavened with instant yeast and yogurt, giving the naan a soft, pillowy texture. Brushed generously with butter, these naans pair beautifully with dishes like Paneer Butter Masala, Dal Makhani, or any curry of your choice.
What’s more? If you enjoy some charred flavor, you can cook these naans partly on direct stovetop flame to replicate the tandoor effect.
Ingredients: Butter Naan Recipe
- 3 cups whole wheat flour (atta)
- 1 tablespoon sugar
- ½ teaspoon instant yeast (or ¾ teaspoon dry active yeast)
- 1 cup water (adjust as needed)
- 3 to 4 tablespoons yogurt (curd)
- 2 tablespoons butter (softened, unsalted or salted)
- ¾ teaspoon salt (adjust to taste)
- Butter (for brushing the naans)
Step-by-Step Guide to Make Butter Naan Recipe
1. Activate the Yeast
- In a mixing bowl, combine ½ teaspoon instant yeast and 1 tablespoon sugar.
- Add 1 cup water and mix well. If using dry active yeast, use lukewarm water to activate it.
- Add 1 cup of whole wheat flour and whisk until the mixture is smooth and lump-free. Cover the bowl and let it sit for 30 to 45 minutes until the mixture becomes bubbly and airy.
2. Prepare the Dough
- After the yeast mixture has activated, add the remaining 2 cups of whole wheat flour, 2 tablespoons softened butter, 3 to 4 tablespoons yogurt, and ¾ teaspoon salt.
- Knead the mixture into a soft, smooth dough. Add more water if needed, but do it gradually.
- Cover the dough and allow it to rise for 25 to 30 minutes. For dry active yeast, let it rise for about 1 hour until the dough increases in size.
3. Shape the Naan
- Divide the dough into medium-sized balls and let them rest for another 15 to 20 minutes.
- Lightly dust a ball with flour and roll it into a medium-thick oval or round shape using a rolling pin. For added flavor, sprinkle nigella seeds or sesame seeds and gently press them into the dough.
4. Cook the Naan
- Heat a tawa or skillet over medium-high heat. Once hot, place the rolled naan on the tawa.
- Cook until bubbles appear on the surface and the bottom is partially cooked.
- Flip the naan and cook the other side until lightly browned.
- For a charred effect, use tongs to place the naan directly over the stovetop flame. Flip it to ensure both sides develop a few charred spots and puff up.
- Brush the hot naan generously with melted or softened butter.
5. Serve
Stack the cooked naans in a casserole or roti basket to keep them warm. Serve them hot with your favorite Indian curries or dals for a wholesome, satisfying meal.
Expert Tips: Butter Naan Recipe
- Flour Variations: You can use a 50:50 mix of all-purpose flour and whole wheat flour for a softer texture. For naans made entirely with all-purpose flour, reduce the water slightly when kneading.
- Yeast Alternatives: Use ¾ teaspoon dry active yeast or 1.5 teaspoons fresh yeast instead of instant yeast. Always activate these yeasts with lukewarm water.
- Dough Texture: Add yogurt to make the dough soft and stretchy. The dough should be pliable, smooth, and not sticky.
- Stovetop Char: For a tandoor-like texture, cook the naan partly on a direct flame until it puffs up and develops charred spots.
- Storage: If serving later, stack the naans in a casserole, spread butter on top, and cover to keep them soft.
FAQs about Butter Naan Recipe
1. Can I use all-purpose flour instead of whole wheat flour?
Yes, you can substitute whole wheat flour with all-purpose flour. Adjust the water slightly, as all-purpose flour absorbs less water. The result will be softer and fluffier.
2. How do I make naan without yeast?
To make naan without yeast, use baking powder and baking soda as leavening agents. For every 2 cups of flour, use 1 teaspoon baking powder and ¼ teaspoon baking soda, and add yogurt to activate the dough.
3. Can I store leftover naan?
Yes, leftover naan can be stored in an airtight container for up to 2 days. To reheat, place them on a hot tawa or skillet for a few seconds on each side, or warm them in the oven.
4. How do I ensure my naan is soft and not chewy?
Ensure you knead the dough until it’s smooth and soft. Adding yogurt and butter to the dough also helps keep the naan tender. Avoid overcooking the naan, as it can make it dry and chewy.
Conclusion
Making Butter Naan at home is easy and rewarding, even without a tandoor. This healthier version uses whole wheat flour while still delivering a soft and flavorful flatbread. Whether paired with creamy curries, hearty dals, or enjoyed on its own, Butter Naan is a versatile and delightful addition to any meal. Try it today and elevate your home-cooked Indian food experience!