Make soft, fluffy Homemade Butter Naan right in your kitchen, perfectly golden with a buttery finish. Ideal for pairing with curries, stews, or as a delicious flatbread on its own. Nothing says warmth, comfort, and satisfaction quite like homemade naan. For those who have ever tasted this soft, pillowy Indian flatbread, fresh off the skillet, you’ll know exactly what I mean. It’s not just food; it’s an experience. From the aroma of the dough cooking, naan enchants. Its ability to tear apart so easily in your hands adds to its charm. It is one of those simple yet magical dishes that elevates any meal. Traditionally, naan is served as a side with dishes like Butter Chicken, Chicken Curry, or Chicken Masala. It complements saucy dishes so beautifully. It feels like the meal isn’t complete without it.
The first time I made naan, I couldn’t believe how easy it actually was. I had always assumed that it was a recipe for professionals in restaurant kitchens. I thought it was also for experienced cooks in Indian households. But to my surprise, it required only a few basic steps. It needed a little bit of time to rest and cook. The result? Absolute perfection. I had made something that tasted incredible. It also filled my kitchen with a warm, yeasty, and comforting smell that felt like home.
After making my first batch, I asked myself one question: “Why haven’t I made this before?” It's soft and slightly chewy. It has beautiful golden-brown bubbles on the surface. The flavor is unlike anything you'll find pre-packaged in a store. I genuinely believe that once you try making naan yourself, you’ll never want to go back to store-bought. The freshness of homemade naan is something special. Its texture is unique. It melts into every curry sauce you pair it with. Homemade naan is not just better, it’s a total game changer.
I still remember the time I made a flavorful chicken curry. It was rich with spices and had a deep, warming taste. However, I didn’t make naan to go with it. At the time, I didn’t think it was necessary. I was so focused on the curry that I forgot the importance of a good sidekick. Oh, how I regret that decision now! The curry was incredible. I found myself wishing for a soft, buttery piece of naan to scoop up the sauce. I wanted to dip and swirl it to make every bite even more fulfilling. That’s when I realized: naan doesn’t just accompany the curry, it completes it.
But don’t worry, lesson learned. The next time I make curry, I'll pair it with a fresh stack of homemade naan. Believe me, this will be soon. I’ve already imagined the combination. Hot curry is ladled into a bowl. A soft naan is folded into a triangle and dunked in that rich sauce. It soaks up the flavors and delivers a bite that’s both satisfying and comforting. Just the thought is enough to make my mouth water.
The truth is, naan can turn even a simple meal into something special. You might be making something elaborate like butter chicken. You could also be preparing a vegetarian dish like palak paneer or chana masala. Naan is that extra touch that makes everything taste better. It’s not overly fancy, nor does it require extravagant ingredients. That’s the beauty of it, humble, approachable, and yet so indulgent.
One thing that really stands out about naan is its versatility. You can have it plain, slathered with butter or ghee, sprinkled with garlic, or even stuffed with cheese or herbs. It’s endlessly adaptable, which means once you master the basic recipe, you can get creative and make it your own. Want a bit of spice? Add some chopped chili or cumin seeds. Want it more indulgent? Brush with garlic butter and serve it hot. Even as a base for pizza or a sandwich wrap, naan opens up a world of options.
You might already know that not all naan is created equal if you’ve ever had naan at a restaurant. This especially applies unless it’s a genuine Indian restaurant with a tandoor oven. Some versions can be dry, rubbery, or bland. The store-bought naan, in particular, often lacks that freshly baked softness and flavor. It might look okay, but you never quite know how long it has been sitting on the shelf. Once you’ve had fresh, warm, homemade naan, there’s no going back. The texture, the flavor, and the warmth are impossible to replicate with prepackaged versions.
Another wonderful thing about making naan at home is how quickly it disappears. I’ve found that no matter how much I make, it never lasts long. The moment it’s ready and set on the table, everyone grabs a piece. Serve naan warm, just off the pan. Brush it with a bit of melted butter. Naan then becomes the centerpiece of the meal. Leftovers? Rarely. It’s that good. And even if, by some miracle, there are a few pieces left, they’re perfect for reheating the next day. You can also use them creatively, like with eggs for breakfast, or as a wrap for lunch.
Homemade naan also brings a unique joy to the cooking experience. There’s something deeply satisfying about watching dough you’ve kneaded and rested puff up on the pan. You see the bubbles form, the surface turn golden brown, and you know you’ve created something beautiful. It’s a hands-on process that makes you appreciate food in a different way. Cooking becomes more than a task, it becomes an act of care, of nourishment, of creation.
If you’ve been hesitating, don’t wait any longer. Naan might have seemed too complicated to make yourself, but you can try it. You don’t need fancy tools, just a skillet, a rolling pin, and a bit of patience. It’s simple, it’s rewarding, and it brings so much joy to the table. You’ll likely find yourself making it more often than you expected. It is great not just for Indian dishes but anytime you want something warm and bready on the side.
In the end, homemade naan is more than just a side dish. It’s a celebration of comfort food at its finest. Whether you’re sitting down to a hearty curry dinner, naan never disappoints. If you just want something soft and flavorful to snack on, naan never disappoints. Making it from scratch is part of what makes it so special. Sharing it fresh and warm with others enhances the experience. So go ahead. Roll up your sleeves. Heat up that pan. Make yourself a batch of naan. You’ll be glad you did.
Ingredients
3 Tablespoons Melted Butter
2 1/2 Cups All Purpose Flour
1 Teaspoon Instant Dry Yeast
1/2 Cup Warm Water (if using active dry yeast)
1/2 Cup Yogurt
1 Tablespoon Sugar
2 Tablespoons Vegetable Oil
Instructions
Pour flour, sugar and the instant dry yeast into a large bowl. (If using active dry yeast, put the yeast in a bowl with the water and let it sit until it froths up)
Make a hole in the center of the flour, sugar and yeast mixture
Add in the yogurt. Start mixing with a spoon until the dry and wet ingredients start to combine
Use your hand to start kneading the dough that will now start to come together
Continue kneading until the dough starts to come off the sides of the bowl. You need to knead the dough until it becomes soft and shiny. This will take TEN minutes. Do not estimate the time, make sure it is 10 minutes! Set the timer just to be sure
Oil the bowl slightly and put in your dough. Cover and let sit in a warm place for exactly one hour. If your place is not warm enough you can turn on the oven, let it heat up a bit, turn it off and put your covered dough to rise
After one hour the dough will have doubled in size
Punch the dough down before you begin working on it again
Lay the dough on a lightly floured surface, knead for a few seconds
Divide the dough into 8 pieces by cutting with a knife or pizza cutter
Cover the rest of the dough as you begin to roll one of the pieces
Roll out the pice of dough into a round shape or tear shape to 1/8 inch or your desired thickness
You can roll out all the dough for easier cooking, just make sure to keep them covered so they do not dry out
Heat a heavy cast iron pan, skillet or tawa. Lightly brush the aurface with a little oil. Place the rolled out dough on the hot pan and let it start to cook
Bubbles will begin to form at the rop and then once it puffs up flip it on the other side
Spread the melted butter on the first side. Be as generous as you would like. Turn it over
Spread butter on the second side of the Naan, then remove from the heat
Keep warm covered with clean towel as you finish the rest of the Naan Bread
Sprinkle with Cilantro as garnish and serve warm with Butter Chicken or Chicken Marasala
Soft, buttery, pillowy goodness
2 1/2 Cups All Purpose Flour
1 Teaspoon Instant Dry Yeast
1/2 Cup Warm Water (if using active dry yeast)
1/2 Cup Yogurt
1 Tablespoon Sugar
2 Tablespoons Vegetable Oil
Instructions
Pour flour, sugar and the instant dry yeast into a large bowl. (If using active dry yeast, put the yeast in a bowl with the water and let it sit until it froths up)
Make a hole in the center of the flour, sugar and yeast mixture
Add in the yogurt. Start mixing with a spoon until the dry and wet ingredients start to combine
Use your hand to start kneading the dough that will now start to come together
Continue kneading until the dough starts to come off the sides of the bowl. You need to knead the dough until it becomes soft and shiny. This will take TEN minutes. Do not estimate the time, make sure it is 10 minutes! Set the timer just to be sure
Oil the bowl slightly and put in your dough. Cover and let sit in a warm place for exactly one hour. If your place is not warm enough you can turn on the oven, let it heat up a bit, turn it off and put your covered dough to rise
After one hour the dough will have doubled in size
Punch the dough down before you begin working on it again
Lay the dough on a lightly floured surface, knead for a few seconds
Divide the dough into 8 pieces by cutting with a knife or pizza cutter
Cover the rest of the dough as you begin to roll one of the pieces
Roll out the pice of dough into a round shape or tear shape to 1/8 inch or your desired thickness
You can roll out all the dough for easier cooking, just make sure to keep them covered so they do not dry out
Heat a heavy cast iron pan, skillet or tawa. Lightly brush the aurface with a little oil. Place the rolled out dough on the hot pan and let it start to cook
Bubbles will begin to form at the rop and then once it puffs up flip it on the other side
Spread the melted butter on the first side. Be as generous as you would like. Turn it over
Spread butter on the second side of the Naan, then remove from the heat
Keep warm covered with clean towel as you finish the rest of the Naan Bread
Sprinkle with Cilantro as garnish and serve warm with Butter Chicken or Chicken Marasala
Soft, buttery, pillowy goodness
HOMEMADE BUTTER NAAN
Ingredients
- 2 1/2 Cups All Purpose Flour
- 3 Tablespoons Melted Butter
- 1 Teaspoon Instant Dry Yeast
- 1 Cup Yogurt
- 1 Tablespoon Sugar
- 2 Tablespoons Vegetable Oil
Instructions
Pour flour, sugar and the instant dry yeast into a large bowl. (If using active dry yeast, put the yeast in a bowl with the water and let it sit until it froths up)Make a hole in the center of the flour, sugar and yeast mixture. Add in the yogurt. Start mixing with a spoon until the dry and wet ingredients start to combine. Use your hand to start kneading the dough that will now start to come togetherContinue kneading until the dough starts to come off the sides of the bowl. You need to knead the dough until it becomes soft and shiny. This will take TEN minutes. Do not estimate the time, make sure it is 10 minutes! Set the timer just to be sureOil the bowl slightly and put in your dough. Cover and let sit in a warm place for exactly one hour. If your place is not warm enough you can turn on the oven, let it heat up a bit, turn it off and put your covered dough to riseAfter one hour the dough will have doubled in size. Punch the dough down before you begin working on it againLay the dough on a lightly floured surface, knead for a few seconds. Divide the dough into 8 pieces by cutting with a knife or pizza cutter. Cover the rest of the dough as you begin to roll one of the piecesRoll out the pice of dough into a round shape or tear shape to 1/8 inch or your desired thickness
You can roll out all the dough for easier cooking, just make sure to keep them covered so they do not dry outHeat a heavy cast iron pan, skillet or Tawa. Lightly brush the surface with a little oil. Place the rolled out dough on the hot pan and let it start to cookBubbles will begin to form at the top and then once it puffs up flip it on the other sideSpread the melted butter on the first side. Be as generous as you would like. Turn it over. Spread butter on the second side of the Naan, then remove from the heatKeep warm covered with clean towel as you finish the rest of the Naan Bread. Sprinkle with Cilantro as garnish and serve warm with Butter Chicken or Chicken Marasala
Details
Prep time: Cook time: Total time: Yield: 2 ServingsIf you have been enjoying these foodie adventures, I would love to stay connected. Follow me on all my social platforms for real-time updates, behind-the-scenes glimpses, and event alerts. See behind-the-scenes looks and join conversations around all things delicious. Follow me on Instagram for beautiful food photos and quick reels. Find me on Facebook for longer stories and community chats. Join the fun on Twitter(X) where I share food thoughts and tips. Get creative with me on Pinterest where you can pin your favorite recipes for later. Subscribe to my YouTube channel for the full recipe creation. Leave a comment in the comment section and let's chat!
Homemade Naan
Soft, pillowy Indian flatbread cooked on a skillet or tandoor
📝 Frequently Asked Questions (FAQs)
Q1: What are the basic ingredients in naan dough?
Naan dough typically includes all-purpose flour, yeast, warm water or milk, yogurt, sugar, salt, and oil or ghee.
Q2: Can naan be made without yeast?
Yes! You can use baking powder or baking soda as a leavening agent for quick naan, though traditional naan uses yeast for the characteristic texture and flavor.
Q3: How do I get soft naan at home?
Use yogurt and a bit of oil in the dough, let the dough rest and rise well, then cook on a hot skillet or griddle. Brushing with butter or ghee after cooking keeps it soft and flavorful.
Q4: Can naan be baked in a regular oven?
Yes, naan can be baked on a hot pizza stone or baking sheet at high temperatures (450°F/230°C), ideally with a broiler to mimic tandoor heat.
Q5: How should naan be stored?
Store naan wrapped in foil or in an airtight container at room temperature for 1-2 days. For longer storage, freeze and reheat by warming in a skillet or oven.
Q6: Can naan be made vegan?
Yes, substitute yogurt with plant-based yogurt and use oil instead of butter or ghee.
📊 Nutrition Card – Per 1 medium naan (approx. 100g)
| Nutrient | Amount | Notes |
|---|---|---|
| Calories | ~260 kcal | Varies by ingredients and size |
| Protein | ~7 g | From flour and yogurt |
| Total Fat | ~6 g | From oil/ghee and yogurt |
| Carbohydrates | ~45 g | Mainly from flour |
| Sugars | ~2 g | Natural from yogurt and added sugar |
| Fiber | ~2 g | Depends on flour used |
| Sodium | ~300 mg | Depends on added salt |
Dietary Labels
| Category | Status | Notes |
|---|---|---|
| Vegetarian | ✔ Yes | No meat or animal flesh, contains dairy |
| Vegan | ⚠ Possible | Use plant-based yogurt and oil |
| Gluten-Free | ❌ No | Made with wheat flour |
| Dairy-Free | ⚠ Possible | Use dairy-free yogurt and oil |
| Nut-Free | ✔ Yes | No nuts included |
Please note that these values are estimates and can vary based on specific ingredients and portion sizes used. For precise nutritional information, consider using a nutrition calculator with exact ingredient measurements.
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