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Homemade Butter Naan Recipe: How To Make Soft And Fluffy Indian Bread Without A Tandoor Recipe

Recipe By Slurrp Editorial
Restaurant-style butter naan is loved for its soft centre, lightly charred base and buttery finish that makes it perfect for pairing with rich curries and gravies. You can recreate this familiar restaurant favourite at home by using a simple dough made with maida, yoghurt and a little oil. The trick is to knead the dough well and give it enough time to rest, which makes the naan turn soft and stretchy. Cook it on a hot tawa until it gets golden-brown spots, then brush it generously with butter while it is still warm.
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Homemade Butter Naan Recipe: How To Make Soft And Fluffy Indian Bread Without A Tandoor
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Ingredients for Homemade Butter Naan Recipe: How To Make Soft And Fluffy Indian Bread Without A Tandoor Recipe

  • 0.33 cups Maida (All-purpose flour)
  • As required ¼ cup thick yoghurt
  • As required ½ cup lukewarm water
  • As required or as needed
  • 0.17 tsp Sugar
  • As required ½ tsp salt
  • As required ½ tsp baking powder
  • As required ¼ tsp baking soda
  • 0.17 tbsp Oil
  • 0.33 tbsp Butter
  • As required Melted
  • As required For brushing
  • 0.17 tbsp Chopped coriander leaves
  • As required Optional
  • 1/2 tsp –kalonji (nigella seeds)
  • As required Optional

Directions: Homemade Butter Naan Recipe: How To Make Soft And Fluffy Indian Bread Without A Tandoor

  • STEP 1.In a bowl, mix maida, baking powder, baking soda, sugar and salt. Add yoghurt, oil and lukewarm water slowly, and knead to make a dough.
  • STEP 2.Cover with a damp cloth and keep it to rest for about 1–2 hours so that the dough becomes easy to roll.
  • STEP 3.Divide the rested dough into 6–8 balls. Roll each one into an oval shape, then sprinkle with kalonji and coriander, if using, pressing them gently into the surface.
  • STEP 4.Heat a heavy tawa over medium-high heat. Lightly dampen one side of the naan with a splash of water and place that side against the hot tawa. Cook this until bubbles appear and the underside gets brown spots.
  • STEP 5.Carefully invert the tawa over a direct flame, holding it securely, to cook the upper side until it is lightly charred. Alternatively, flip the naan and then cook from both sides directly on the tawa with the help of a spatula.
  • STEP 6.Remove the naan and then brush it generously with melted butter while it is still hot. Sprinkle some extra coriander if required, and serve instantly with your favourite curry.
Nutrition
value
202
calories per serving
3 g Fat5 g Protein38 g Carbs2 g FiberOther

Current Totals

  • Fat
    3g
  • Protein
    5g
  • Carbs
    38g
  • Fiber
    2g

MacroNutrients

  • Carbs
    38g
  • Protein
    5g
  • Fiber
    2g

Fats

  • Fat
    3g

Vitamins & Minerals

  • Calcium
    17mg
  • Iron
    1mg
  • Vitamin A
    88mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    10mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    1mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    19mg
  • Manganese
    < 1mg
  • Phosphorus
    60mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp Editorial