Butter Naan Recipe | Soft & Fluffy Naan Without Tandoor
Butter Naan Recipe — Soft, Fluffy & Restaurant-Style (Tawa, Oven & Tandoor)
Butter naan is one of India's most loved breads — soft, pillowy, and finished with a generous brush of melted butter. Whether you're making it to serve alongside butter chicken, paneer butter masala, or dal makhani, this recipe delivers restaurant-style results right in your own kitchen. No tandoor needed.
As an Executive Sous Chef at Radisson with over a decade of professional kitchen experience, I've made thousands of naans. In this complete guide I'll walk you through every method — tawa / cast iron skillet on the stovetop, the home oven method, and the original tandoor method. You'll also find garlic butter naan, calorie breakdown, storage tips, and all the tricks that actually make the difference.
⬇ Jump to RecipeWhat is butter naan?
Naan is a leavened flatbread with roots in Persian cuisine, brought to the Indian subcontinent during the Mughal era. The word naan comes from the Persian word non, meaning bread. The earliest recorded mention of naan in India appears in the notes of the Indo-Persian poet Amir Khusrau, dating to around 1300 AD.
Traditionally cooked by slapping the dough directly onto the inside wall of a clay tandoor (a cylindrical clay oven reaching 480°C), naan can also be made perfectly at home on a cast iron skillet (tawa) or in a regular oven. Butter naan is simply naan that is brushed with butter — salted or unsalted — immediately after cooking, giving it a rich, melt-in-mouth finish.
In American and British home kitchens, naan bread is most commonly made on a cast iron skillet or baked on a preheated baking tray — both methods covered step by step below.
Butter naan vs roti — what is the difference?
These two are India's most popular breads but they are very different in ingredients, texture, and calorie count. Here is a quick comparison:
| Butter Naan | Roti / Chapati | |
|---|---|---|
| Flour | All-purpose flour (maida) | Whole wheat flour (atta) |
| Leavening | Baking powder + baking soda | None (unleavened) |
| Liquid | Yogurt + milk | Water only |
| Cooking | Tawa + direct flame / oven / tandoor | Tawa only |
| Texture | Soft, chewy, slight crisp on back | Thin, light, dry |
| Calories (1 piece) | ~280–320 kcal | ~70–80 kcal |
| Best served with | Rich curries, kebabs, dal makhani | Everyday sabzi, dal, stir-fries |
Naan is richer, more filling, and better for scooping thick restaurant-style gravies. Roti is the everyday bread — lighter and quicker to make for daily meals.
Ingredients for butter naan
This recipe makes 5 to 6 naans. All measurements in US cups and metric grams.
Main dough
- 2 cups (240g) all-purpose flour (maida)
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tbsp sugar
- ½ tsp salt (or to taste)
- ⅓ cup (80g) plain yogurt (dahi / curd)
- ½ cup (120ml) whole milk — use warm milk for softer naan
- 2 tbsp vegetable oil
- Water as needed
- Butter — for brushing (salted or unsalted, 1 tbsp per naan)
Optional toppings
- 1 tbsp nigella seeds / black seeds (kalonji) — classic naan topping
- 2 tbsp finely chopped garlic — for garlic butter naan
- 2 tbsp chopped cilantro (coriander leaves)
- Grated cheese — for cheese naan variation
How to make butter naan — step by step
Step 1 — Make the dough
In a large mixing bowl, add the all-purpose flour, baking powder, baking soda, sugar, and salt. Mix all the dry ingredients well first. Add the yogurt and warm milk. Then add water slowly, a little at a time, and start kneading everything together until you have a soft, smooth, palpable dough — similar to pizza dough in feel.
Drizzle the vegetable oil over the dough and knead for 2 more minutes until it is completely non-sticky and elastic. Cover the bowl with a damp cloth and set aside to rest for 10 minutes. Do not skip this resting step — it relaxes the gluten and makes the naan far easier to roll out.
Step 2 — Divide into dough balls
After resting, divide the dough into 5 to 6 equal portions. Roll each portion between your palms to form smooth round balls. Place them on a lightly floured surface and cover. Let them rest for another 5 minutes.
Step 3 — Roll the naan
Take one dough ball and dust it lightly with flour. Press gently with your fingertips to flatten, then use a rolling pin to roll it into an oval shape — roughly 5 to 6 inches long and 3 to 4 inches wide. This is the classic naan shape you see in restaurants.
For a layered / lachha-style naan: after rolling into a round, brush oil on the surface, dust with flour, then make accordion-style pleats with your fingers. Stretch the pleated strip and roll it like a Swiss roll. Press gently and rest for 5 minutes before rolling out into the final oval shape — this creates beautiful flaky layers.
At this stage, sprinkle nigella seeds (black seeds / kalonji) and cilantro on top and press gently into the surface. For garlic butter naan, press finely chopped garlic and cilantro onto the dough before the final roll.
3 ways to cook butter naan at home
Method 1 — Tawa / cast iron skillet (stovetop) — recommended
This is the closest you can get to tandoor results at home. A cast iron skillet or heavy iron tawa works best — it retains intense heat the way a clay tandoor does. A non-stick pan does not give the same charred spots or texture.
Heat the skillet over medium-high heat for 2 to 3 minutes until it is very hot. Wet one side of the rolled naan dough with water (use your hand or a brush) and place it wet-side down on the hot skillet. Press the edges firmly — this helps the naan stick and puff up properly.
Cook for about 1 minute until small bubbles start to appear. Now flip the entire skillet upside down and hold it directly over the gas flame. Cook for 1 to 2 minutes until golden-brown spots appear on the naan. The naan sticks to the pan and cooks from the direct flame — this is what gives it the signature restaurant char.
Flip the skillet back on the stove and cook for one more minute. Remove and immediately brush with butter. Serve hot.
No gas stove? Use tongs to hold the naan directly over an electric coil or use the oven method below.
Method 2 — Oven method (great for electric kitchens)
Preheat your oven to 250°C / 480°F — as hot as it goes. Place a heavy baking tray or pizza stone inside while the oven preheats for at least 15 minutes. This simulates the floor of a tandoor.
Place the rolled naan directly onto the hot baking tray and bake for 4 to 5 minutes until the naan puffs up and golden spots appear on the surface. Remove and brush immediately with butter.
Method 3 — Tandoor butter naan (restaurant method)
In a professional kitchen, naan is slapped directly onto the inside wall of a clay tandoor heated to around 480°C (900°F). The intense radiant heat from all sides cooks the naan in just 60 to 90 seconds. The slight char and smoky flavour this creates is impossible to fully replicate at home — but it is what makes restaurant naan taste different from any homemade version.
If you have access to a backyard tandoor oven, wet the back of the rolled naan and press it firmly onto the inner wall. It will puff and char very quickly. Use a metal rod to peel it off the wall. Brush immediately with butter or ghee.
Popular butter naan variations
Using the same base dough, you can make several variations that are popular in Indian restaurants:
Garlic Butter Naan
Press 2 tbsp finely chopped garlic and chopped cilantro onto the rolled dough before cooking. Brush with garlic-infused butter after.
Cheese Naan
Place grated mozzarella or processed cheese in the centre of the dough, seal by pinching the edges, and roll out gently. Cook as usual.
Whole Wheat Naan
Replace half the all-purpose flour (1 cup) with whole wheat flour (atta). The naan will be slightly denser but still soft and nutritious.
Butter Naan Without Yeast
This recipe already uses no yeast — baking powder and baking soda do all the leavening. No waiting for dough to rise.
Gilafi Naan
Shape the dough into a triangle. Cover (gilaf) the surface fully with finely chopped pistachios or almonds, pressing them in. Cook on tawa or tandoor. A Mughlai classic.
Peshwari Naan
Fill the dough with a paste of almonds, coconut, and raisins before rolling. Sweet and nutty — extremely popular in UK and USA Indian restaurants.
Butter naan calories — nutrition breakdown
One of the most commonly asked questions about this recipe is how many calories are in a butter naan. Here is a full breakdown per piece based on this recipe's ingredients:
| Naan Variant | Calories | Protein | Fat | Carbs |
|---|---|---|---|---|
| Plain butter naan (1 piece) | 280 kcal | 7g | 9g | 43g |
| Garlic butter naan (1 piece) | 295 kcal | 7g | 10g | 44g |
| Cheese naan (1 piece) | 340 kcal | 10g | 13g | 44g |
| Whole wheat butter naan (1 piece) | 265 kcal | 8g | 9g | 41g |
| Restaurant butter naan (estimate) | 320–380 kcal | 7–9g | 12–16g | 45–50g |
Calories are approximate, calculated per naan based on a yield of 5–6 pieces. Restaurant naan tends to be higher due to more butter and larger size.
What to serve with butter naan
Butter naan pairs beautifully with thick, rich curries and kebabs that have bold sauces worth scooping up. Here are the best pairings from a professional kitchen:
- Butter chicken (murgh makhani) — the most iconic combination in Indian cuisine. The tomato-cream gravy clings to every piece of naan. See my butter chicken recipe →
- Paneer butter masala — equally rich, perfect for vegetarians
- Dal makhani — slow-cooked black lentils with cream, made for naan
- Chicken lababdar — a restaurant favourite, thick and aromatic
- Reshmi kebab / chicken tikka — wrap the naan around the kebab for a street-food style bite. See my kebab guide →
- Chilli chicken — the Indo-Chinese classic goes surprisingly well with buttery naan
Storage, reheating and freezing
Same day
Stack cooked naans and wrap in a clean kitchen towel immediately after cooking. The steam trapped inside keeps them soft for 2 to 3 hours. Do not refrigerate hot naan directly — it will become rubbery.
Refrigerator (up to 3 days)
Store in an airtight container or zip-lock bag. To reheat: place on a dry hot skillet for 30 seconds per side, or microwave for 20 seconds wrapped in a damp paper towel.
Freezer — cooked naan (up to 2 months)
Layer cooked naans between sheets of parchment paper and seal in a freezer bag. Reheat directly from frozen on a hot dry skillet — about 1 minute per side. No need to thaw first.
Freezer — raw dough (up to 1 month)
Divide dough into individual balls, wrap each tightly in cling film, and freeze. Thaw overnight in the refrigerator, then roll and cook as normal.
Butter Naan Recipe
Soft, fluffy, restaurant-style butter naan made without a tandoor. Includes garlic butter naan variation and pro chef tips.
Ingredients
- 2 cups (240g) all-purpose flour (maida)
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tbsp sugar
- ½ tsp salt
- ⅓ cup (80g) plain yogurt
- ½ cup (120ml) warm whole milk
- 2 tbsp vegetable oil
- Butter for brushing
- Water as needed
- Optional: 1 tbsp nigella seeds, 2 tbsp chopped garlic, 2 tbsp chopped cilantro
Instructions
- Mix flour, baking powder, baking soda, sugar, and salt in a large bowl.
- Add yogurt and warm milk. Gradually add water and knead to a soft, smooth dough.
- Add oil, knead 2 more minutes. Cover and rest 10 minutes.
- Divide into 5–6 dough balls. Rest 5 minutes.
- Roll each ball into an oval — 5–6 inches long, 3–4 inches wide. Top with nigella seeds or garlic + cilantro for variations.
- Tawa method: Heat cast iron skillet very hot. Wet one side of naan, place wet-side down. Cook 1 min until bubbles form. Flip skillet over gas flame. Cook 1–2 min. Flip back 1 min. Remove and brush with butter.
- Oven method: Preheat to 250°C / 480°F with a heavy tray inside. Bake naan on hot tray for 4–5 min until puffed and golden. Brush with butter.
- Serve immediately.
Chef's notes
- Use warm milk — not cold. This is the key to a softer, more supple dough.
- Do not skip resting the dough. It makes rolling easier and the naan puffs better.
- Cast iron skillet gives better results than non-stick — it holds heat the way a tandoor does.
- Brush butter the moment the naan comes off the heat — it soaks in while the naan is still hot.
- For garlic butter naan, press garlic into the dough before cooking and brush with garlic-infused butter after.
Nutrition per serving
Per plain butter naan. Based on 5 naans per batch.
Frequently asked questions
Can I make butter naan without yeast?
Yes — this recipe uses no yeast at all. Baking powder and baking soda provide all the leavening. The yogurt also contributes a slight tang and tenderness similar to yeast-fermented dough. No waiting for dough to rise.
How many calories are in one butter naan?
Approximately 280 kcal for one plain butter naan made with this recipe (7g protein, 9g fat, 43g carbs). Garlic butter naan is around 295 kcal. Restaurant versions are typically higher — 320 to 380 kcal — due to more butter and larger size.
Why does my naan turn hard?
Two main reasons: overcooking, and not resting the dough properly. Cook on high heat quickly — 60 to 90 seconds per side maximum. Low heat dries naan out before the inside cooks. Also rest the dough for at least 10 minutes before rolling. Under-rested dough shrinks back and ends up too thick.
Can I make butter naan without a tandoor?
Absolutely. A cast iron skillet flipped over an open gas flame gives the best home results. The trick is that direct flame on top — it mimics the intense radiant heat of a tandoor ceiling. The oven method also works very well, especially with a pizza stone or preheated heavy tray.
Can I make vegan butter naan?
Yes. Replace milk with warm water, use plant-based yogurt (soy or coconut works well), and brush with vegan butter or good quality olive oil after cooking. The texture is slightly different but still very good.
What is the difference between butter naan and garlic naan?
Butter naan is topped only with butter after cooking. Garlic butter naan has chopped garlic and cilantro pressed into the dough surface before cooking, then brushed with butter (sometimes garlic-infused butter) immediately after. Same base dough — different toppings.
Can I use whole wheat flour instead of all-purpose flour?
You can replace up to half the flour (1 cup) with whole wheat flour. The naan will be slightly denser and darker but still soft enough. Avoid using 100% whole wheat — it becomes too heavy and dry for naan.
Can I freeze the naan dough?
Yes. Divide the dough into individual balls, wrap each tightly in cling film, and freeze for up to 1 month. Thaw overnight in the refrigerator, then bring to room temperature for 30 minutes before rolling and cooking as normal.
Watch: butter naan recipe video
Watch how I make this butter naan step by step in my kitchen — including the tawa flip technique:
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NICE TO MEET YOU!
I’m Mobasir Hassan, Executive Sous Chef with the Radisson Hotel Group. After years in hotel kitchens, I now share chef-tested recipes, step-by-step cooking techniques, and restaurant-style dishes that home cooks can recreate with confidence. I’m glad you’re here!