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How to Make Butter Naan (Authentic Indian Flat bread)

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This easy and authentic butter naan recipe yields soft and delicious Homemade Naan (aka Indian Flat bread). Finally, you can make restaurant-quality naan in the comfort of your own home! This recipe is vegetarian, and can be adapted to be dairy-free and vegan. Each Butter Naan recipe yields 6 servings.

What You Need to Make Butter Naan (Authentic Indian Flatbread)

Ingredients

  • ½ cup lukewarm milk (substitute with plant-based milk if VG/DF)
  • 2 teaspoon active dry yeast ( I use this one )
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon sugar
  • ¼ cup plain yogurt (substitute with plant-based yogurt if VG/DF)
  • Salt, to taste
  • 1 tablespoon oil
  • 3 tablespoons unsalted butter, melted (substitute with ghee if DF or coconut oil if VG)
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How to Make Butter Naan (Authentic Indian Flatbread)

  1. Activate the yeast by soaking it in lukewarm milk for 10-15 minutes.
  2. In a mixing bowl, add the flour, salt, sugar, activated yeast mixture, yogurt, and oil. Knead the dough until the surface becomes smooth. If needed, add more milk.
  3. Cover the dough with a cloth and bring it to rest in a warm place for about 1 hour, or until the dough doubles in size.
  4. Divide the dough into 6 equal parts. Roll each part into 8” circles, then lightly brush both sides with melted butter.
  5. Heat a large skillet over high heat. Place the rolled dough into the skillet. When small bubbles appear on the top, flip the naan over and cook the other side. When done, flip it again and brush with some more butter.
  6. Repeat step 5 with the remaining dough. Serve immediately while warm. ENJOY!
butter naan indian bread folded on cloth snack lunch warm flatbread

Butter Naan (Indian Flatbread) Nutrition Facts

This Indian Butter Naan recipe yields 6 servings. Each serving contains:

  • Calories: 314 kcal
  • Carbohydrates: 50g
  • Fat: 9g
  • Saturated Fat: 5g
  • Sodium: 490mg
  • Protein: 8g
  • Fiber: 2g

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Butter Naan Flatbread on Skillet

How to Make Butter Naan (Authentic Indian Flat bread)

DWELL by Michelle
This easy and authentic butter naan recipe yields soft and delicious Homemade Naan (aka Indian Flat bread). Finally, you can make restaurant-quality naan in the comfort of your own home! This recipe is vegetarian, and can be adapted to be dairy-free and vegan. Each Butter Naan recipe yields 6 servings.
5 from 3 votes
Prep Time 10 mins
Cook Time 20 mins
Rise Time 1 hr
Total Time 30 mins
Course Appetizer, Side Dish, Snack
Cuisine Indian
Servings 6 servings
Calories 340 kcal

Ingredients
  

  • ½ cup lukewarm milk (substitute with plant-based milk if VG/DF)
  • 2 teaspoon active dry yeast ( I use this one )
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon sugar
  • ¼ cup plain yogurt (substitute with plant-based yogurt if VG/DF)
  • Salt, to taste
  • 1 tablespoon oil
  • 3 tablespoons unsalted butter, melted (substitute with ghee if DF or coconut oil if VG)

Instructions
 

  • Activate the yeast by soaking it in lukewarm milk for 10-15 minutes.
  • In a mixing bowl, add the flour, salt, sugar, activated yeast mixture, yogurt, and oil. Knead the dough until the surface becomes smooth. If needed, add more milk.
  • Cover the dough with a cloth and bring it to rest in a warm place for about 1 hour, or until the dough doubles in size.
  • Divide the dough into 6 equal parts. Roll each part into 8” circles, then lightly brush both sides with melted butter.
  • Heat a large skillet over high heat. Place the rolled dough into the skillet. When small bubbles appear on the top, flip the naan over and cook the other side. When done, flip it again and brush with some more butter.
  • Repeat step 5 with the remaining dough. Serve immediately while warm. ENJOY!
Keyword authentic recipes, bread, bread recipes, indian cuisine, indian food

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Recipe Rating




2 Comments

  1. 5 stars
    I love naan but never thought I could make it myself. I was wrong! Your recipe was so simple to follow and we ate these right after they were done, so warm, buttery, and perfect!

  2. 5 stars
    I made this for lunch yesterday, and I didn’t even end up with a stack because I kept eating them as soon as they were off the skillet lol. so warm, buttery, and delicious!