🫓 Butter naan
Butter naan is a soft, leavened North Indian flatbread made from wheat flour, yogurt and milk, baked against the hot wall of a tandoor and brushed with melted butter. It puffs up with charred bubbles, staying chewy and tender inside. It is torn by hand and used to scoop up curries and dals.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g plain wheat flour
- 1 tsp dried yeast
- 1 tsp sugar and 1 tsp salt
- 120 g plain yogurt
- 150 ml warm milk
- 40 g butter, melted
Method
- Mix the yeast and sugar into the warm milk and leave for 5 minutes until foamy.
- Combine the flour and salt, add the yogurt and milk mixture and knead into a soft, smooth dough. Cover and leave to rise for 1–1½ hours.
- Divide into 6 balls and stretch each into a teardrop shape about 5 mm thick.
- Cook in a very hot heavy pan for 1–2 minutes until bubbles form, then flip and cook 1 minute more, or char under a hot grill.
- Brush each naan with melted butter while hot and serve.
How to make it lighter
- Brush with a thin layer of butter instead of soaking it — 1 tbsp butter ≈ 100 kcal.
- Share one naan between two when eating with rice; a whole naan already makes a large bread portion.
- Pair it with a vegetable or lentil curry and a salad rather than a cream-based one.
History
Naan is associated with the tandoor ovens of Punjab and with Mughal-era court cooking, and the word comes from Persian for bread. Butter naan is a standard in Indian restaurants worldwide.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →