Homemade Butter Naan (Recipe Included) – Mixëur - Innovative Kitchenware
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Homemade Butter Naan (Recipe Included)

Naan needs no introduction, it is the most popular Indian bread in the western world for sure.

Naan is a leavened bread made using all purpose flour. It is extremely popular in the North India or else I can say all over India. It goes perfect with curries like Laccha Paneer, Paneer Butter Masala, Tandoori Chicken, Chicken-Do-Pyaj, etc.

It is made with basic ingredients like flour, oil, yeast, milk. One can also make naan without yeast. 

If you want to use whole wheat flour, I would recommend using 50% whole wheat and 50% all purpose.

Don’t replace the entire flour with whole wheat else the bread will be dense.

You can either cook the naan in a tandoor (clay oven, often used by Indian restaurants) or bake them in the oven.


  • 1/2 cup lukewarm water
  • 1 tbsp sugar
  • 3/4 tsp instant or active dry yeast (optional, but preferred)
  • 1 cup Yogurt/Greek yogurt/Hung Curd
  • 500gm all-purpose flour
  • 3 tsp Baking Soda
  • 1 tsp Salt
  • 1/2 cup melted Salted Butter, for brushing

 butter chicken

For the Herbed Butter topping, mix together:
  • 1/2 cup melted butter
  • 4-5 Garlic cloves, grated (optional, but so good!)
  • 2-3 tbsp Coriander/Parsley/Cilantro, finely chopped Toasted Sesame Seeds, optional
  • Cook the butter + garlic on low heat till the garlic is soft & slightly cooked
  • Let it cool down & add the herbs + sesame.


  • In a stand mixer bowl (or a large mixing bowl, if kneading by hand), take the water + sugar + yeast & set aside for 15 minutes, till foamy.
    (Yeast can be omitted, but your dough will rise less & the naan won't bubble as much. If omitting, just mix the water + sugar with the yogurt & continue as follows).
  • To the mixing bowl, add the flour + baking soda + salt + yogurt. Mix with a dough hook (or with greased hands) till completely combined. The dough will be slightly sticky. Add a bit more flour if needed.
  • Flour your work surface & knead a bit more with hands. Then cover & leave to proof until double in size.(if you haven't used yeast, it won't double but still, leave it in a warm place for about an hour or so).
  • Heat your cast-iron skillet until it's very hot & brush slightly with oil.
  • Take out chunks of the dough & roll out to about 1/2 cm thickness.
  • Lightly brush both sides with butter & put it on the hot skillet. Cover immediately for about 20-30 seconds. Bubbles will start to appear.
  • Remove & flip to the other side. Cook for another minute or so, or until the dough is cooked through & bits of the naan are brown & charred.
  • Remove from the heat, brush with Herbed Butter & serve immediately!

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Blog by Shrey Uttarwar (Follow him on Instagram - @ferb_2122)

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    • Tanishq Ashtikar


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