Step 1: Prepare the Dough
- In a large mixing bowl, combine the all-purpose flour, sugar, instant yeast, and salt.
- Mix the dry ingredients thoroughly with a spoon or whisk.
- Add the egg and melted butter.
- Gradually pour in the lukewarm milk while mixing.
- Start with 220 ml of milk and add more only if needed.
- Mix until a soft, slightly sticky dough forms.
Tip: The milk should be lukewarm, not hot, because excessive heat can damage the yeast.
Step 2: Knead the Dough
- Transfer the dough to a lightly floured work surface.
- Knead for approximately 8–10 minutes until the dough becomes smooth and elastic.
- If the dough feels too sticky, lightly grease your hands with oil rather than adding too much flour.
- If it feels too dry, add a little milk, one teaspoon at a time.
- Place the dough in a lightly greased bowl.
Step 3: Let the Dough Rise
- Cover the bowl with a clean kitchen towel or plastic wrap.
- Place it in a warm, draft-free spot.
- Allow the dough to rise for approximately 1–1½ hours, or until doubled in size.
- Rising time may vary depending on the temperature of your kitchen.
Step 4: Divide the Dough
- Gently press the risen dough to release excess air.
- Transfer it to a lightly floured surface.
- Divide the dough into 6–8 equal portions.
- Roll each portion into a smooth ball.
- Cover the dough balls with a clean towel and let them rest for 10–15 minutes.
This resting period makes the dough easier to roll and helps produce softer naan.
Step 5: Shape the Naan
- Take one dough ball and place it on a lightly floured surface.
- Roll it into an oval or round shape approximately 5–7 inches wide.
- Aim for a thickness of about 1/4 inch.
- Avoid rolling the dough too thin, as this can make the naan less fluffy.
- Repeat with the remaining dough balls, keeping them covered while you work.
Step 6: Heat the Skillet
- Place a heavy skillet or cast-iron pan over medium-high heat.
- Allow the pan to become thoroughly hot before cooking.
- Keep the pan dry, without adding butter or oil at this stage.
- Test the heat by placing a small piece of dough in the pan. It should begin cooking promptly without burning immediately.
Step 7: Cook the Naan
- Place one rolled naan into the hot skillet.
- Cook for approximately 1–2 minutes until bubbles begin forming on the surface.
- Check the underside for golden-brown spots.
- Flip the naan using a spatula.
- Cook the other side for another 1–2 minutes until golden and fully cooked.
- If necessary, gently press the thicker areas with a spatula to help them cook evenly.
- Transfer the cooked naan to a plate.
Cooking times depend on the thickness of the dough and the heat of the skillet, so watch carefully to prevent burning.
Step 8: Brush with Butter
- While the naan is still hot, brush the surface generously with melted butter.
- If desired, sprinkle with chopped fresh coriander or a little minced garlic.
- Stack the cooked naan on a plate.
- Cover loosely with a clean kitchen towel to help keep the breads warm and soft.
Step 9: Serve and Enjoy
Serve the butter naan while warm and fluffy.
It pairs beautifully with butter chicken, chicken curry, beef stew, lentil dishes, grilled vegetables, and creamy sauces. You can also tear it into pieces and use it to scoop up your favorite curry.
Tips for the Softest Butter Naan
- Use lukewarm milk: Hot milk can prevent the yeast from working properly.
- Knead thoroughly: Proper kneading develops the gluten needed for a soft, elastic texture.
- Allow enough rising time: The dough should approximately double in size before shaping.
- Don’t add too much flour: Excess flour can make the finished naan dry and dense.
- Use a properly heated skillet: A hot pan creates the characteristic golden spots while helping the bread cook quickly.
- Brush with butter immediately: Applying butter while the naan is hot adds flavor and helps keep the surface tender.
- Keep the naan covered: A clean kitchen towel helps prevent the breads from drying out after cooking.
Delicious Variations
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