🧈 Easy Butter Naan Recipe

Soft, fluffy, buttery, and wonderfully tender, this easy egg-based Butter Naan stays delicious even after cooling. The dough is lightly sweetened, enriched with egg and butter, and gently cooked until golden with beautiful bubbles and charred spots.

Perfect alongside curries, kebabs, tikka, butter chicken, or simply brushed with extra butter and eaten warm.

⏱ Recipe Information

Prep Time: 20 minutes
Resting Time: 1½–2 hours
Cook Time: 15–20 minutes
Total Time: About 2 hours
Servings: 6–8 naan
Difficulty: Easy
Method: Stovetop

Ingredients

Naan Dough

2 cups (250 g) all-purpose flour
3 tablespoons sugar
1 teaspoon instant or active dry yeast
½ teaspoon salt
1 large egg
3–4 tablespoons melted butter, divided
220–250 ml lukewarm milk, added gradually

For Finishing

2–3 tablespoons melted butter
Chopped fresh cilantro, optional
Minced garlic, optional
Nigella seeds or sesame seeds, optional

Instructions

1. Activate the Yeast

If using active dry yeast, combine the lukewarm milk with the yeast and about 1 teaspoon of the sugar.

Stir gently and let it sit for 5–10 minutes, until slightly foamy.

If using instant yeast, you can mix it directly into the flour instead.

Important: The milk should feel comfortably warm, not hot. Very hot milk can damage the yeast.

2. Combine the Dry Ingredients

In a large mixing bowl, combine:

All-purpose flour
Remaining sugar
Salt
Yeast, if using instant yeast

Whisk briefly to distribute everything evenly.

3. Add the Egg

Make a well in the center of the flour mixture.

Add the egg.

Begin mixing with a wooden spoon or your fingertips.

4. Add the Milk Gradually

Slowly pour in the lukewarm milk while mixing.

Don’t add all of it at once.

Depending on your flour, you may need anywhere from 220–250 ml.

Mix until a soft, slightly sticky dough forms.

The dough should feel soft and supple rather than stiff.

5. Add the Butter

Add 3–4 tablespoons melted butter gradually while kneading.

Continue kneading until the butter is absorbed and the dough becomes smooth, soft, and elastic.

The dough should be:

Soft
Smooth
Slightly tacky
Elastic
Not dry or hard

If the dough feels too dry, add a tablespoon of milk at a time.

If extremely sticky, lightly dust your hands with flour rather than adding large amounts of flour to the dough.

First Rise

6. Knead the Dough

Knead the dough for approximately 8–10 minutes by hand.

You can also use a stand mixer fitted with a dough hook and knead on low-medium speed until smooth and elastic.

Proper kneading helps produce soft, fluffy naan.

7. Let the Dough Rise

Lightly grease the dough with a little melted butter or oil.

Place it in a clean bowl and cover with plastic wrap or a damp kitchen towel.

Leave in a warm place for approximately 1–1½ hours, or until the dough has noticeably increased in size.

The exact time will depend on the temperature of your kitchen.

Shape the Naan

8. Divide the Dough

Once risen, gently press down the dough to release excess air.

Divide it into 6–8 equal portions.

Roll each portion into a smooth ball.

Cover the dough balls and let them rest for another 10 minutes.

9. Roll Out the Naan

Lightly flour your work surface.

Take one dough ball and roll it into an oval or teardrop shape approximately ⅛-inch thick.

Don’t make it too thin—the dough needs enough thickness to puff beautifully.

You can stretch the dough with your hands instead of using a rolling pin if preferred.

Cook the Butter Naan

10. Heat the Pan

Place a heavy cast-iron or nonstick skillet over medium-high heat.

Allow it to become thoroughly hot before cooking.

You want strong heat so the naan bubbles and chars quickly.

11. Cook the First Side

Place the rolled naan onto the dry, hot pan.

Cook for approximately 30–60 seconds, until bubbles begin forming across the surface.

The underside should develop golden-brown spots.

12. Flip and Cook

Flip the naan.

Cook the second side for another 30–60 seconds, or until cooked through with attractive golden and lightly charred spots.

If using a cast-iron skillet, you can briefly lift the naan toward the flame for additional char if your stovetop setup allows it safely.

13. Brush With Butter

Immediately transfer the cooked naan to a plate.

Brush generously with melted butter while it’s hot.

Sprinkle with chopped cilantro if desired.

Repeat with the remaining dough.

🧄 Optional Garlic Butter Naan

Turn this into delicious garlic naan with one simple finishing step.

Combine:

3 tablespoons melted butter
2 cloves garlic, finely minced
1 tablespoon chopped cilantro

Brush the mixture generously over the hot naan.

For extra garlic flavor, sprinkle a little more fresh garlic and cilantro over the top.

⭐ Chef’s Tips for Extra-Soft Naan

Don’t Make the Dough Stiff

The softer the dough, the softer the finished naan.

Avoid adding excessive flour while kneading.

Use Lukewarm Milk

Milk that’s too hot can interfere with yeast activity.

Knead Properly

A smooth, elastic dough creates a much better texture.

Give It Time to Rise

Don’t rush the first rise. Proper fermentation contributes to the naan’s softness and flavor.

Cook Over High Heat

A hot pan creates those signature bubbles and charred spots without drying out the naan.

Butter Immediately

Brush the naan as soon as it comes off the pan to lock in moisture and flavor.

How to Keep Naan Soft After Cooling

Place the freshly cooked naan in a clean kitchen towel and wrap them loosely as you cook.

Once all the naan are finished, keep them covered until serving.

The trapped steam helps keep them soft and prevents them from drying out.

Make-Ahead Instructions

You can prepare the dough several hours ahead.

After kneading, cover and refrigerate the dough.

Allow it to come back toward room temperature before dividing and shaping.

For the best results, don’t cook the naan too far in advance.

Storage

Store cooled naan in an airtight container or zip-top bag.

Room temperature: Up to 1 day
Refrigerator: Up to 3 days

Reheat in a hot skillet for the best texture.

You can also microwave briefly, but the skillet gives better results.

Freezing Instructions

Cook the naan without adding too much finishing butter.

Allow them to cool completely.

Stack with parchment paper between each naan and place in a freezer-safe bag.

Freeze for up to 2 months.

Reheat directly from frozen in a hot skillet until soft and warmed through, then brush with butter.

Delicious Ways to Serve Butter Naan

This naan is perfect with:

Butter chicken
Chicken tikka masala
Chicken tikka
Lamb curry
Beef curry
Chickpea curry
Dal
Paneer butter masala
Palak paneer
Tandoori chicken
Kebab
Raita
Mint chutney

It’s also delicious simply torn into pieces and dipped into a rich curry sauce.

Recipe Summary

This Easy Butter Naan gets its signature softness from a rich, egg-enriched dough made with milk, yeast, and butter.

Give the dough enough time to rise, cook it quickly on a very hot skillet, and brush it generously with butter while it’s still hot.

Soft, fluffy, buttery, slightly chewy, and loaded with beautiful golden bubbles—homemade naan doesn’t get much better than this.