Homemade Butter Naan Recipe – Soft Yogurt Bread
Naan, a classic and beloved flatbread of Indian cuisine, is irresistibly soft, warm, and flavorful. The homemade butter naan recipe is an exceptional way to recreate this popular bread right in your kitchen, using a blend of ingredients such as yogurt, butter, and a touch of spices. This recipe for Butter Naan, enriched with yogurt, will give you soft, pillowy naans with a delightful golden-brown crust, perfect for pairing with flavorful curries or grilled meats.
Ingredients:
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 3 cups |
| Unsalted Butter (softened) | 1/2 cup |
| Curd (Dahi / Yogurt) | 1 cup |
| Lukewarm Water | 3 tablespoons |
| Sugar | 1 tablespoon |
| Active Dry Yeast | 2 teaspoons |
| Salt | 1-1/2 teaspoons |
| Chaat Masala Powder | 2 teaspoons |
| Additional Butter (softened) | 1 tablespoon |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~200 |
| Carbohydrates | ~40g |
| Protein | ~5g |
| Fat | ~5g |
| Fiber | ~1g |
| Sodium | ~300mg |
Preparation Time: 60 minutes
Cooking Time: 30 minutes
Total Time: 90 minutes
Servings: 4
Cuisine: North Indian
Course: Dinner
Diet: Vegetarian
Instructions:
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Prepare the Dough:
- Begin by placing the 3 cups of all-purpose flour in a large mixing bowl. Add the softened butter (1/2 cup) and rub it into the flour using your fingertips until it forms coarse crumbs.
- In a separate bowl, combine the lukewarm water, sugar, and active dry yeast. Stir gently until the yeast is completely dissolved and allow it to sit for about 5 minutes to activate.
- Once the yeast mixture is ready, make a well in the center of the flour mixture and pour in the yogurt, salt, and the yeast mixture. Begin kneading the dough, working the ingredients together until they form a sticky mass. If the dough feels too dry, add a little more water, but keep in mind that the dough should be sticky and soft.
-
-
Knead the Dough:
- Oil your hands and continue to knead the dough for about 8–10 minutes until it becomes smooth and elastic. You may need to oil your hands more if the dough is too sticky. The dough should remain soft and pliable but not too wet.
- Once kneaded, place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 3 to 4 hours, or until it has doubled in volume.
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Divide the Dough:
- Once the dough has risen, punch it down gently and knead it briefly for a minute to remove air bubbles. Divide the dough into 12 to 15 equal portions, depending on how large you want the naans to be.
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Roll the Naan:
- On a floured surface, take one portion of dough and roll it into a ball. Using a rolling pin, quickly roll the dough ball into a 5-inch oval. Stretch it out gently with your fingers to form a 5-7 inch oval shape.
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Cooking the Naan:
Method 1: Cooking the Naan in the Oven:
- Preheat your oven to 250°C (or the highest setting available). If you have a baking stone, place it in the oven as it helps create a crispy crust.
- Arrange the naans in a single layer on an ungreased baking sheet or directly on the baking stone. Bake the naans for 3-4 minutes until they puff up and turn lightly brown.
- Once baked, remove the naans from the oven and set them aside. You can keep them warm by wrapping them in a cloth or storing them in a covered container.
- Before serving, preheat your broiler to high heat. Transfer the baked naans to the broiler pan and broil for 15–20 seconds to achieve a golden-brown top. Alternatively, you can brown the tops on a gas stove by holding the naan with tongs and placing it directly on the flame for about 10 seconds.
Method 2: Cooking the Naan on a Gas Stove:
- Heat an iron skillet on high heat. Once hot, place the rolled-out naan on the skillet and cook it for 1-2 minutes until you see light brown spots and bubbles forming on the top.
- Flip the naan using tongs and place it directly on the flame for 5–10 seconds to give it that signature smoky flavor and slight crispiness.
- Once done, remove the naan from the flame and set it aside.
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Final Touch:
- While the naan is still warm, brush the top lightly with softened butter and a sprinkle of chaat masala powder for added flavor.
Serving Suggestions:
Serve your freshly made homemade Butter Naans hot, with a variety of delicious Indian dishes such as:
- Paneer Makhani – A rich and creamy dish made with paneer (Indian cottage cheese) and a tomato-based gravy.
- Dal Makhani – A smoky, spiced lentil stew, traditionally served with naan.
- Smoked Dal Makhani Dhaba Style – A smoky variation of the classic dal made with black lentils and kidney beans.
Pair your naan with Pickled Onions for a tangy contrast and a complete meal experience.
Tips for Perfect Naan:
- Use Lukewarm Water: The water should be just warm enough to activate the yeast. Too hot water can kill the yeast, while cold water will not activate it.
- Knead the Dough Well: Proper kneading is essential for the texture of the naan. Knead until the dough is soft and smooth.
- Resting Time: Allow the dough to rest and rise properly. This will ensure the naans are fluffy and light.
- Adjust the Heat: Whether you’re baking or cooking on the stove, adjusting the heat is key. Too high a temperature will burn the naan, while too low a temperature will leave it undercooked.
Homemade Butter Naan is a wonderful dish to prepare for special occasions or just to enjoy a comforting, soft bread with your favorite curries. The combination of yogurt, butter, and spices makes this naan exceptionally flavorful and perfect for soaking up rich, savory gravies.
Enjoy your warm, fluffy Butter Naan straight from the oven or stovetop, and experience the magic of homemade Indian bread.
