Butter Naan

Naan is a type of bread cooked generally in a tandoor oven.  In India the tandoor oven has been used over many centuries ago.  The term Tandoor is used in many countries which basically means an oven made out of mud and fire!!
The authentic naans and rotis were made from this type of oven!!  In this recipe the naan has been cooked on the stove on a pan or tawa as it is known in parts of India!!
Very simple ingredients have been used in this butter naan recipe and yeast has not been used – flour, yoghurt, salt and sugar have been used to prepare the naan!!

Planning is required as the kneaded dough is required to sit aside for 2-3 hours!
It tastes delicious with accompaniments such as dal and sabjis!!
Dips can be used as accompaniments when Garlic or Herb Naans are prepared as the naans are slightly spicy!!

Ingredients to make 10-12 Naans

For the Dough

3 Cups of Self Raising Flour OR
3 Cups of Plain Flour (Maida)
1 Tsp of Bicarbonate Soda if using Plain Flour (Optional if you are using Self Raising Flour)
2 Tbs Yoghurt
1 Cup of Warm Water (approximate – add just enough to mix into a soft dough)
1 Tsp Salt
½ Tsp Sugar
1 Tbs Oil
Butter or Oil (for shallow frying)
¼ Cup Melted Butter (use only enough to coat the dough while rolling out the individual naans)
(you can melt the butter by placing it in a small dish and microwave it for about 30 seconds)

Preparation of the Dough

Mix the flour, salt and sugar (Bicarbonate Soda if you are using plain flour)
Add the yoghurt, mix it thoroughly
Add the warm water little by little and knead the mixture to make a firm but soft dough
Set aside for 10-15 minutes
Spoon in the oil on the dough and knead it  further
Cover with a wet cloth and set aside for 2 hours
Divide the dough into 12 medium sized balls

Butter Naan

Butter Naan

Preparation of the Naan

Roll out the individual balls into a round shape about 3 centimetres in diameter patting the dough with some plain flour from time to time so that it does not stick to the rolling pin

Spoon quarter of a teaspoon of the melted butter and smear it evenly on the rolled dough
Fold the dough in half moon shape and fold it again to make a little triangle
Roll out the dough into a triangular tear shaped measuring about 7-8 centimetres

Heat a flat based pan
Ensure that the heat is low, add a drop of the ghee or oil and gently slide in the naan
Add a little bit of melted butter or oil around the naan
You will notice that the naan slightly rises and bubbles –
When the bottom is light golden brown (this should take atleast 3 minutes or so – to ensure that it is cooked on the inside)
flip the naan on to the other side –
The  naan is done when the other side turns light golden brown as well and it is ready to be served!

Note:  Since this is butter naan, butter is used  a bit more lavishly as a coating and  for shallow frying!
This keeps it soft even after a few days!!  You may wish to use oil for shallow frying if you prefer oil to butter –
Naans can be prepared in the electric oven too!



  1. Lakshmi Krishna says:

    This is the first time I am brave enough to write to you on your website. I tried this recipe today. One question, Do I have to put ghee on the tawa every time I make naan?

    • Shobha Krishnan says:

      Hi Lakshmi
      Thanks for browsing the website – yes you do have to grease the pan a bit by adding a bit of ghee or oil so that the naan puffs up and is soft to the touch……..
      Hope you are doing well – sorry for the late response as per my message to you