
Classic soft naan brushed generously with butter
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Servings
4
8 naans
Difficulty
Easy
Cost
Budget
$
Classic soft naan brushed generously with butter
The classic plain naan—soft, slightly chewy, and generously brushed with melted butter. The quintessential Indian bread for scooping up curries and dals.
15m
Prep Time
15m
Cook Time
30m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
(Updated )
Butter naan is the bread that launched a thousand curries. Soft, slightly charred, and glistening with melted butter, it is the perfect vehicle for every sauce, dal, and curry in the Indian repertoire.
Combine flour, sugar, leaveners, and salt; mix in milk, yogurt, and oil to form a soft dough.
Knead 5 minutes until smooth, cover, and rest 1 hour.
Divide into 8 balls, roll each into a tear-drop shape, and sprinkle with nigella seeds if using.
Cook on a blazing-hot cast-iron skillet for 1-2 minutes per side until puffed and charred.
Brush immediately with melted butter and serve hot.
Serve with warm naan bread or basmati rice
Top with fresh cilantro and a squeeze of lime
Pair with a cooling cucumber raita on the side
Creates a slightly chewier naan
Ghee gives a more aromatic, nutty finish
Test Kitchen Pick
Garam Masala
Helpful Pantry Staple
A better spice blend gives the recipe more rounded flavor without making you buy ten separate jars first.
This is often the pantry shortcut that makes the result taste more complete.
If you are cooking Indian food more than once, garam masala is a practical pantry anchor.
Shop garam masala for this recipeThe tear-drop shape is traditional for naan—roll the ball, then stretch one end slightly.
Use a cast-iron skillet heated for at least 5 minutes for the best results.
Wrap in foil and store for up to 2 days refrigerated. Freeze for 1 month.
Sprinkle with water, wrap in foil, and warm in a 350°F oven for 5 minutes.
Per serving (15mg) · 4 servings
A light, low-calorie option · based on a 2,000 cal daily diet
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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