Butter Naan (Indian Flat Bread with Butter)

I have tried making naan several times using recipes from the internet, cookbooks and cookery shows. But all my attempts flopped and I always ended up with tough, rubbery or partially cooked flour disks. Then one day my cousin Sreya shared me her quick recipe and photos of the naan she made and I decided to give it one last try. Finally, these naans turned out to be so good and soft.

Traditionally ‘Naan’ is made in ‘Tandoor’ (Indian traditional clay oven). But I made this Butter Naan in my OTG. It was less just 3-4 minutes for each batch of ‘Naan’. Here is the quick and easy version of ‘Butter Naan’.

  • Servings: 8-piece
  • Difficulty: medium
  • Print


  • Cuisine: indian
  • Passive Time: 60 mins
  • Course: breads
  • Preparation Time: 20 mins
  • Cooking Time: 40 mins


2 cups Plain flour
½ tsp Baking Powder
½ tsp Baking Soda
½ cup Milk – or as per requirement
3 Tbsps Yogurt
1 Tbsp Oil
½ tsp Salt
½ tsp Sugar
¼ tsp Black Sesame Seeds
¼ tsp Ajwain or Carom Seeds
Amul Butter


  1. In a bowl, mix together plain flour, baking powder, baking soda, salt and sugar.
  2. Mix in all wet ingredients one at a time and knead well. Adjust the consistency of the dough by adding milk.
  3. Cover the dough with a damp cloth and let it rest in a well oiled bowl for an hour.
  4. Preheat the oven at 180 C.
  5. Divide the dough into eight equal portions.
  6. Roll out each portion thinly into a tear drop shape or round shape.
  7. I have sprinkled some ajwain & black sesame seeds on my naan.
  8. Grease the baking tray. Place the rolled out disk on grill tray, on the middle rack in the oven.
  9. Cook for 3 minutes or until blisters formed on the surface.
  10. Take out naan from the oven and brush some Amul butter or any butter serve hot.


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