Name: Fluffy Butter Naan (Without Tandoor)
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 20 min
Cuisine: Indian
Ingredients: 2 cups all-purpose flour (maida); 3 tbsp sugar; 1 tsp yeast; ½ tsp salt; 1 egg (or 2 tbsp yogurt for eggless version); 3–4 tbsp melted butter (plus extra for brushing); 220–250 ml lukewarm milk; 1 tsp oil (for greasing)

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Soft, fluffy, and incredibly delicious, this homemade butter naan recipe brings the magic of your favorite Indian restaurant right into your kitchen. With a simple mix of pantry staples and no need for a tandoor, I get perfectly pillowy naan brushed with golden melted butter—ready to scoop up any curry.

Fluffy Butter Naan (Without Tandoor)

Why You’ll Love This Recipe

I love how easy and approachable this recipe is, even for beginners. The dough comes together beautifully, and I get soft, chewy naan every single time. There’s no fancy equipment required, and it pairs with just about any dish. Whether I serve it with rich curries or enjoy it as a snack, it never disappoints.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour (maida)
3 tbsp sugar
1 tsp yeast
½ tsp salt
1 egg
3–4 tbsp melted butter (plus extra for brushing)
220–250 ml lukewarm milk (adjust as needed)
A little oil for dusting

Directions

Activate the yeast
I start by adding lukewarm milk (about 38–40°C) to a small bowl. I stir in the sugar and yeast, then let it sit for 5–10 minutes until it gets foamy on top.
Make the dough
In a large bowl, I combine the all-purpose flour and salt. I create a well in the center, then pour in the egg, melted butter, and the yeast mixture. I gently mix everything until a dough forms.
Knead the dough
I transfer the dough onto a lightly floured surface and knead for 5–7 minutes until it becomes soft, smooth, and elastic. Then, I rub a bit of melted butter over it to keep it moist.
Let it rise
I place the dough in a greased bowl, cover it with a damp cloth or plastic wrap, and leave it in a warm spot for 30–60 minutes until it doubles in size.
Shape the naan
Once the dough has risen, I punch it down to release the air and divide it into 6 equal pieces. I lightly oil my rolling area, dust it with a bit of flour, and gently roll each ball into an oval or tear-drop shape.
Cook the naan
I heat a tawa or flat pan over medium heat. I place one rolled naan on the hot surface. When bubbles appear, I flip it and cook the other side until golden spots form. Pressing gently with a spatula helps cook it evenly.
Brush with butter
As soon as I remove each naan from the pan, I brush it with melted butter. I repeat this process for all the dough portions.

Servings and timing

This recipe makes 6 naan breads.
Prep time: 15 minutes
Resting time: 30–60 minutes
Cook time: 20 minutes
Total time: Approximately 1 hour 20 minutes

Variations

Garlic naan: I like to add finely minced garlic to the melted butter and brush it on before and after cooking.
Herb naan: A sprinkle of chopped cilantro or parsley right after cooking gives a fresh twist.
Cheese naan: I stuff the dough balls with shredded cheese before rolling them out for a melty center.
Whole wheat version: I sometimes swap half the flour with whole wheat for a nuttier flavor and a bit more fiber.
No egg: To make it eggless, I simply replace the egg with 2 tbsp of plain yogurt.

Storage/Reheating

I store leftover naan in an airtight container at room temperature for up to 2 days, or refrigerate it for up to 4 days. For longer storage, I freeze them stacked with parchment in between and sealed in a freezer bag.

To reheat, I warm them on a skillet or in the oven at 180°C (350°F) for a few minutes. I always brush with a little extra butter to revive that fresh-made taste.

FAQs

How do I know if my yeast is active?

If the yeast becomes foamy after mixing with warm milk and sugar, it’s active. If there’s no foam after 10 minutes, it might be expired or the milk could’ve been too hot.

Can I make the dough ahead of time?

Yes, I sometimes make the dough ahead and refrigerate it after the first rise. It stays good for up to 24 hours. I just let it come to room temperature before rolling and cooking.

Why is my naan not fluffy?

It could be due to under-kneading or insufficient rising time. I make sure the dough has doubled before shaping it. Also, cooking on medium heat helps achieve the perfect texture.

Can I cook these in the oven?

Yes, I preheat my oven to the highest temperature (around 250°C/480°F) and place the naan on a hot baking stone or tray. It takes about 3–4 minutes per side.

What can I serve with butter naan?

I love serving it with rich curries like butter chicken, paneer butter masala, dal makhani, or even chana masala. It also pairs wonderfully with soups and grilled meats.

Conclusion

Making butter naan at home is easier than it looks, and the results are incredibly satisfying. I get soft, pillowy bread every time, perfect for soaking up flavorful sauces or enjoying on its own. Whether it’s a cozy dinner or a special gathering, this butter naan recipe always steals the show.