Plain Naan & Butter Naan (Easy Recipe)
Do you love the soft, pillowy, chewy naan served at Indian and Pakistani restaurants? If you answered yes- and who wouldn’t?- then you are in the right place!
With my easy and quick recipe, you can learn to make soft, chewy, delicious Plain Naan and Butter naans! Homemade naans will turn out even better than restaurant-bought naans! Trust me!
Some dishes can only be enjoyed with naan, for example, a decadent Haleem, or rich and meaty Nihari, a tangy Mutton karahi, or Chicken karahi! You can’t enjoy these without a soft naan.
Read on to learn how to make plain and butter naans at home. It’s so easy—it’s like a walk in the park!
About Plain and Butter Naan
Naan is made with all-purpose flour, yeast, and some other basic ingredients. The dough rises and bakes in an extremely hot clay Tandoor. The tandoor is a traditional, drum-shaped clay oven found all over India and Pakistan. It is specifically used to make different types of naans.
Naan is a very popular bread, ordered in restaurants, street-side dhabas, and small cafes all over Asia. It is enjoyed with all sorts of curries and shorbas.
Naans can be given extra flavor by sprinkling sesame or nigella seeds (kalonji) on top.
There are two methods to make naan.
- With yeast
- Without yeast
Because of this, the taste can vary from restaurant to restaurant.
I don’t use yeast in my plain naan recipe. I find it easier because sometimes you don’t have yeast on hand! This way, I can make this delicious naan at home anytime I want!
Reasons to Love this Recipe
- My recipe is basic and easy. You won’t have to run to your local store to buy the ingredients because you already have them in your pantry. If there’s anything I love more than great food, it’s an easy recipe to make it! And this recipe is probably one of my easiest ones.
- This recipe’s end result is spot on. Everyone loves soft, steaming hot naans with their favorite curry. Using my recipe, you can make delicious naans at home.
- I love it when something I cook is a hit with children. And this naan recipe is no exception! Children, even toddlers love to chew on these homemade naans. The soft texture is easy to swallow, and when the naans are warm they taste heavenly! You won’t have to run after your kids to feed them! Win-win!
- When I say something I made is better than store-bought, that’s a huge claim. But, you will agree with me once you try this naan recipe. Naans at restaurants can become hard and stale very quickly, but when stored properly, these naans will remain soft for a long time.
- These naans are so easy to tweak. You can change the toppings you add to them. I love to keep it simple and add sesame seeds, but you can add cumin, nigella seeds, coriander, or garlic. The list is endless!
Ingredients
Here’s the list of ingredients required to make naan. The list is short and simple!
- All-Purpose Flour: Naans are always made using AP flour. But if you are health conscious, you could use wheat flour, but the taste will differ. The naan will not be as soft or fluffy.
- Baking Powder and Baking Soda: I use both baking soda and baking powder in my recipe. By not using yeast, the dough will rise and become soft, reducing proofing time.
- Yogurt: Traditional naan recipes call for the addition of yogurt. When coupled with the baking soda, the yogurt creates a chemical reaction resulting in a well-risen and soft-textured dough. It also adds a subtle, delicious tanginess.
- Oil: Oil adds richness and softness to the naan. Once cooked, brush the top of the naan with ghee or butter for added flavor.
- Salt and Sugar: Much needed seasoning and flavor.
To read the quantities, see the recipe card below.
Instructions
Now, let’s start the method to make Plain naan:
For the Dough:
The first thing you need to do is mix all the dry ingredients, such as 250 grams AP flour, 1/4 teaspoon salt, 1 teaspoon baking powder, and 1/2 teaspoon baking soda.
Add all-purpose flour to a large mixing bowl.
Combine the baking soda.
Next add 1 tsp baking powder.
Add the sugar.
After that, add the 1 tablespoon sugar and salt . Naan tastes savory and this will help balance the taste.
Add 1/2 teaspoon salt.
Combine all the dry ingredients.
Next, add yogurt and vegetable oil to the dry mixture. Yogurt will make the dough rich, while oil will make it softer.
Pour in lukewarm water while kneading gently until a soft dough forms. To avoid making your dough runny, add the water slowly.
Next, add the yogurt and oil.
Now, add lukewarm water and knead the dough gently.
Finally, after smoothing out your dough, cover the bowl with a kitchen towel or plastic wrap and let it rest for approximately 2-3 hours. This lets the dough ferment, adding more flavor.
Prepare and Cook the Naan
Preheat a griddle, tawa, or large frying pan on medium flame, After resting, uncover the bowl and knead the dough again with greased hands. This will make the dough smooth.
After the dough has rested, knead it again for a few minutes.
Divide the dough into small balls to make the naans.
Divide the dough into equal-sized portions to make the naans. Next, shape one portion of the dough into a smooth ball. Flatten the ball with your hands to form a disc.
Using a rolling pin, roll out the dough into a flat oval or round shape. Try to keep the thickness of the disc uniform.
Flour your working surface before rolling out the dough.
Roll out the dough evenly.
Now, lightly wet one side of the rolled-out dough with water. This moisture helps the naan stick to the surface of your pan.
Place the wet side of the naan onto your preheated griddle or tawa (flat pan) over medium heat. Allow it to cook for about 2 minutes until bubbles appear on the surface.
Once bubbles form, carefully flip the naan using a spatula or tongs. Then, flip the naan over and cook it on the other side until it is fully cooked and golden brown.
Wet one side of the with your fingers before cooking on a tawa or griddle.
Place the wet side of the naan on the griddle and let it cook till it bubbles.
Press into patties on the tray
Once it bubbles, flip it over.
Prepare the remaining dough portions by rolling and cooking until all the naans are ready.
Serve and Enjoy
Once cooked, transfer the naan to a serving plate. Optionally, brush the hot naan with melted butter or ghee to enhance its flavor and texture. Serve the freshly cooked naan warm with your favorite Indian dishes such as curry, dal, or kebabs.
Finally, enjoy the soft, fluffy, and delicious homemade naan in your kitchen, made with love and care.
Hint: Add the water to the dough gradually until it forms a soft dough.
It’s important to preheat your pan or tawa when you start cooking the naan. If your pan is cold, the naan will become hard.
Variations
To elevate the flavor of your naan, consider turning it into butter naan. After cooking the naan, spread a generous amount of softened butter or ghee over it. The butter adds richness to the naan, making it even more irresistible.
Equipment
Here are all the kitchen utensils and equipment I used while making these naans:
- Tawa, griddle or large frying pan.
- Large mixing bowl
- Tongs or spatula
- A brush for ghee/butter
- Measuring spoons
Storage
Although naans are always best eaten hot off the tawa or griddle, they can be stored in an airtight container for a day. When you want to eat them, reheat them on the griddle again or in the microwave for a few seconds.
You can also freeze these naans. Make and cool the naans, and freeze them in Ziploc bags. When you want to eat them, let them thaw at room temperature for a few hours and reheat them.
Top tip
- Although AP flour is the only flour I use when making naans, you could try wholewheat if you want a healthier option. But be warned: The naans will not rise as well or be as fluffy.
- Some people use lukewarm milk instead of water for extra richness. I don’t think it’s necessary, but you could give it a try if you like.
- When adding water to the flour, always go slowly. You don’t want the dough to become runny.
FAQ
You either made a very hard dough by not using enough water while kneading, or you placed the naan on a cold tawa or griddle.
While kneading, the dough should be moist and soft. Otherwise, you get hard, naans.
If your pan is too cold, the naan will not rise and become hard and flat. Heat the pan thoroughly, and cook the naan on a medium-high flame.
Roti is a homemade flatbread without a leavening agent. Whole wheat flour, salt, and water make up the dough for roti. The roti is cooked on a tawa on a high flame.
On the other hand, AP flour, leavening agents, salt, sugar, oil, and yogurt make the dough for naan, which is traditionally cooked in a tandoor.
Roghani naan is a variation of the simple naan. Milk and ghee are added to the dough for roghani naan, making it extra decadent and rich. Sesame seeds make the topping for roghani naan.
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Love naan. I purchase from the store but good to know how to make it at home. Thanks for sharing.
Glad you like it! It’s great to have a homemade option.
I love Naan but being the lazy cook I am, it’s sometimes hard to find easy-to-follow recipes! So thanks so much for sharing yours! Looks delicious!