Side Dish: India – North India – बटर नान ➤ Butter Naan (Buttered leavened flatbread)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 12 min

Additional 1 hr 30 min

Total 1 hr 57 min

Ingredients

- 3 cups (360 g) all-purpose flour, plus extra for dusting
- 1 tsp (4 g) active dry yeast
- 1 tsp (4 g) sugar
- 1 tsp (6 g) fine salt
- 1/2 tsp (2 g) baking powder
- 3/4 cup (180 ml) warm water (about 105–110°F / 40–43°C)
- 1/4 cup (60 ml) plain yogurt
- 2 tbsp (30 ml) vegetable oil or melted ghee
- 2 tbsp (30 g) melted butter, plus additional for brushing
- 2 tbsp (15 g) chopped fresh cilantro (optional)
- 1/4 tsp (1 g) nigella seeds or sesame seeds (optional)

Instructions

1. In a small bowl, stir the yeast and sugar into the warm water; let sit 5–10 minutes until foamy.  
2. In a large bowl, whisk together the flour, salt, and baking powder. Make a well in the center and add the yogurt, oil, melted butter, and the activated yeast mixture. Mix until a shaggy dough forms.  
3. Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 5–6 minutes.  
4. Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rise in a warm place until doubled, about 1–1 1/2 hours.  
5. Punch down the dough and divide into 6 equal pieces. Shape each piece into a ball and let rest 10 minutes, loosely covered.  
6. Heat a heavy cast-iron skillet or nonstick pan over high heat until very hot. Meanwhile, on a lightly floured surface, roll or gently stretch a dough ball into a teardrop or round about 7–8 inches (18–20 cm) across and roughly 1/8–1/4 inch (3–6 mm) thick. Sprinkle nigella or sesame seeds and press lightly if using; or sprinkle chopped cilantro on top before cooking if desired.  
7. Place the rolled naan on the hot skillet. Cook 1–2 minutes until bubbles form and the underside has dark brown spots. Brush the top lightly with water and flip; cook the second side 1–2 minutes until puffed and spotted. If you have a gas flame, you can transfer the partially cooked naan with tongs directly over the flame for a few seconds to get charred blisters; for an oven, place the naan under a preheated broiler on a baking sheet for 30–60 seconds after skillet cooking to char.  
8. Remove naan from the pan and immediately brush both sides generously with melted butter. Keep warm wrapped in a clean towel while you cook the remaining naans.  
9. Serve hot alongside dāl koftā or other North Indian gravies for scooping.