Bread · indian cuisine
Soft Butter Naan on the Stovetop
Yoghurt dough, hot tawa, garlic butter the second they come off. Tandoor optional.
From my kitchen notebook
Yoghurt keeps the dough soft; a ripping-hot tawa keeps the bubbles honest. I brush garlic butter the second they come off the heat.
Recipe card
Why this recipe works
Naan without a tandoor still works if your pan is furious-hot. I want smoke, bubbles, and leopard spots. A lukewarm pan gives pale, sad bread. Yoghurt in the dough keeps it tender; a proper rise gives that restaurant chew.
Brush butter the second it leaves the pan so it melts into the charred pockets.
Expert kitchen tips
- Heat the skillet until nearly smoking before the first naan.
- Do not roll too thick or the centre stays doughy.
- Garlic butter + coriander immediately after cooking.
Ingredients
- 2 cups all-purpose flour (maida)
- 1 tsp instant yeast
- ½ tsp sugar
- ½ tsp salt
- ½ cup warm milk
- ¼ cup plain yoghurt
- 1 tbsp oil
- 3 tbsp butter, melted
- 3 garlic cloves, minced (for garlic naan)
- Fresh coriander for garnish
Step-by-step method
Mix flour, yeast, sugar and salt. Add warm milk, yoghurt and oil. Knead into a soft, smooth dough.- Cover and rest the dough in a warm place for 1–1.5 hours until doubled in size.
- Divide dough into 6 equal balls. Roll each into an oval about 5mm thick.
Heat a heavy skillet (tawa) or cast iron pan on very high heat until smoking hot.- Place naan on the dry hot pan. When bubbles appear on top (1–2 min), flip it.
- Cook the other side 1 minute. Remove and immediately brush with garlic-butter mixture.
Garnish with fresh coriander. Serve hot with any curry.
Estimated nutrition
About 220 calories per serving (based on 6 servings). Values are estimates for home cooks and vary by brands, oil used, and portion size — not lab-analysed.
Straight off the tawa
Brush butter the second the naan puffs, then tear and dunk into whatever curry is bubbling. I keep a stack under a clean tea towel so they stay soft while everyone sits down.
Day-old naan firms up — sprinkle with water and reheat on a hot tawa or in a covered pan. Stale pieces make excellent pizza bases or keema rolls. Freeze cooled naan flat with parchment between layers.
This recipe is original CookMe editorial content for home cooks. Nutrition varies by brands and portions. If you have allergies, check every label. CookMe may display ads via partners such as Mediavine; see our Privacy Policy and Advertising Disclosure.