By Aditi Saraswat
October 31, 2026
Want to make restaurant-style butter naan in your own kitchen? The secret is in a few small details, from kneading and resting the dough to getting the tawa hot enough to get those familiar golden-brown dots. Here are five tips that you can follow to recreate butter naan at home this festive season.
Curd gives moisture and a mild tang to the dough, whereas maida gives naan its familiar soft texture. Blend them with a little oil to get a stretchy dough.
Once kneaded, cover the dough with a damp cloth and let it rest for about 1–2 hours. This lets the gluten relax, making the dough easier to roll.
Avoid making the dough too firm or dry. Knead until it feels slightly sticky but manageable, adding small amounts of water or flour only when needed.
Roll each portion into an oval or round shape. Brush one side lightly with water, place it water-side down on a hot iron tawa and then cook until bubbles appear.
Briefly turn the tawa over toward the flame to cook the top side, if using a proper iron tawa. Remove the naan and then brush generously with butter before serving.