Butter naan recipe with yeast- An easy recipe for making restaurant style soft butter naan on tawa or stove top. This butter naan is tasty, light, fluffy and really good with Indian curries.
Naan is India’s most popular flat bread that served in all restaurants and especially dhabas. Butter naan recipe is usually prepared in tandoor (clay oven) in high heat to produce the signature chars here and there. Here I am sharing an easy recipe for butter naan on tava.
Butter naan is always made with maida or all purpose flour especially in restaurants. Though I prefer to make whole wheat naan regularly, I do make this restaurant style butter naan for guests. Obviously these naans turn out more soft and light when made with all purpose flour as opposite to whole wheat naan.
This butter naan is always cooked in tandoor (clay oven) in Indian restaurants. The smoky tandoor effect can be achieved at home cooking the butter naan on direct flame. As opposite to restaurant naan, this homemade naan does not turn hard or chewy on cooling.
While making butter naan recipe at home is extremely easy yet there are tips and tricks that will help you make best butter naan.
Tips for making perfect butter naan recipe:
- First of all use very good quality yeast as otherwise the taste of the yeast will be felt in the naan.
- Make sure to knead the dough really well as it is an important step to get elastic naan.
- Finally for best tasting naan use cast iron skillet with handle as cast iron retains the heat and spreads it evenly.
You can also make this recipe in oven. Please find the instructions below:
How to make butter naan in oven:
- prepare the dough as mentioned below.
- Preheat oven at 250C (or the maximum temperature of your oven) for 20 minutes. Also preheat the cast iron skillet or pizza stone or baking tray.
- Place the rolled naan on the baking tray. The watered side down as in making on stove top.
- Broil for 4 minutes. Remove and serve.
Serve butter naan as soon as you make it. It is best served with palak paneer, paneer butter masala, paneer lababdar, matar paneer curries. It is best to serve butter naan immediately, else stack the naan and cover them loosely with a cotton napkin to retain softness and warmth.
More restaurant style flatbread recipes:
How to make butter naan recipe with step by step photos.
1. First of all take 1/3 cup luke-warm water in a bowl. Sprinkle 1/2 tablespoon active dry yeast over the water. Add sugar and keep the bowl undisturbed for 10 minutes. The yeast will become active and turn frothy.
2. Take 1 1/2 cup maida /all purpose flour in a big mixing bowl. Add the yeast mixture,milk, curd and whisk well.
3. Add salt and mix well. Add water little by little and knead to a soft dough. The dough will little bit sticky. You can add flour to make kneading easy. Let the dough rest for 1.5 hours till the volume doubles up.
4. Divide the raised dough into 7-8 equal sized portions. Flatten a portion and roll into a tear shaped naan. Brush one side of the naan with some water.
5. Heat a tava with handle. place the naan on the tava, the watered side should touch the tava. cook for just 10 seconds.
6. Now remove the tava from flame and turn the tava upide down so that the other side of the naan is directly cooked on flame.
7. Apply some melted butter on both sides and spread some esame seeds. Press gently with spatula. Prepare all the butter naan same way.
8. If not serving immediately, stack the naans and cover loosely with a towel.
9. Serve butter naan with any spicy gravy of your choice.
Butter naan recipe card below:
- 1/3 cup luke warm water
- 1/2 tablespoon sugar
- 1/2 tablespoon active dry yeast
- 1 1/2 cups maida/all purpose flour + more for dusting
- 1/2 cup warm milk
- 1 tablespoon curd
- soft or melted butter for brushing on naan
- Toasted sesame seeds
- Sprinkle yeast over 1/3 cup warm water. Add sugar and let the yeast to activate for 10 minutes.
- Take flour in a mixing bowl and add yeast mixture,milk,curd and salt. Mix well
- Add water little by little and knead to a soft dough
- Let the dough rest for 1.5 hours till it doubles in volume.
- Divide the dough into 7 equal portions.
- Roll a portion into a tear shaped naan, about 1/2 inch thick and brush with little water on one side.
- Heat a tava with handle and place the rolled naan, watered side down.
- Cook for 10 seconds, invert the tava and cook the other side directly on flame till chars appear.
- Brush with some melted butter and sprinkle sesame seeds. Serve butter naan hot with any spicy gravy.
1.You can add 1 tablespoon butter to the dough instead of milk.
2.Instead of sesame seeds you can add nigella seeds too.
3.You can cook butter naan on tava itself instead of cooking on flame.