Do you love the soft, pillowy, chewy naan served at Indian and Pakistani restaurants? That warm, slightly charred flatbread with its beautifully bubbly surface and irresistibly tender chew that makes a bowl of curry or nihari so genuinely complete and satisfying — the kind of bread you cannot stop tearing at? If you answered yes, then you are absolutely in the right place, because this Plain Naan and Butter Naan recipe produces results that are genuinely better than most restaurant naans you have ever tasted.
This recipe does not use yeast — a deliberate choice that makes it significantly more accessible and more practical for home cooking, since you do not always have yeast on hand and you do not have to wait for dough to proof before you can start cooking. Instead, the combination of baking powder, baking soda, and yogurt creates a chemical leavening reaction that produces a soft, well-risen, beautifully bubbly naan with the characteristic slight tang that restaurant naans have. The result is genuinely extraordinary — soft, chewy, slightly charred at the edges, and genuinely perfect for serving alongside mutton karahi, rich curries, or daal.
Some dishes can only be genuinely enjoyed with a freshly made naan — a decadent haleem, a rich nihari, a tangy mutton karahi, or a creamy chicken karahi all feel incomplete without the soft, chewy bread to scoop and soak up every drop of sauce. With this recipe you can make these homemade naans any time the craving strikes. Find more bread and flatbread inspiration in our easy homemade white bread and our rosemary honey butter dinner rolls.
Whether you are making these for a weeknight curry dinner, a special occasion Pakistani spread, or simply because you want something genuinely extraordinary from scratch — this naan recipe will become one of the most reliable, most beloved bread recipes in your entire collection. Let's make the softest, most genuinely authentic homemade naan available!
About Plain and Butter Naan
Naan is made with all-purpose flour, leavening agents, and a few other basic ingredients. Traditionally, the dough rises and bakes in an extremely hot clay Tandoor — a traditional drum-shaped clay oven found all over India and Pakistan specifically used to make different types of naans and flatbreads. Naan is one of the most popular breads ordered in restaurants, street-side dhabas, and small cafes all over Asia, enjoyed with all sorts of curries, shorbas, and grilled meats. Naans can be given extra flavor by sprinkling sesame or nigella seeds (kalonji) on top for a more traditional, more aromatic finish. Butter naan is simply plain naan generously brushed with melted butter or ghee immediately after cooking — the butter adds richness and a glossy sheen that makes the naan even more genuinely irresistible.
Reasons to Love this Recipe
- Basic and Easy: You won't have to run to your local store to buy ingredients because you already have them in your pantry — all-purpose flour, baking powder, baking soda, yogurt, oil, salt, and sugar are all standard kitchen staples. If there's anything I love more than great food, it's an easy and quick recipe to make it — and this recipe is probably one of my easiest ones.
- Spot-On Results: Everyone loves soft, steaming hot naans with their favorite curry. Using this recipe you can make genuinely delicious naans at home that rival what you get at your favorite restaurant — and in many cases taste even better because they are made with care and served immediately.
- Kids Love Them: 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 absolutely heavenly. You won't have to run after your kids to feed them at dinner!
- Better Than Store-Bought: When I say something I made is better than store-bought, that's a big claim. But you will agree once you try this recipe. Restaurant naans can become hard and stale very quickly, but these homemade naans — when stored properly — remain genuinely soft for much longer.
- Easy to Tweak: These naans are so simple to customize. You can change the toppings freely — sesame seeds, cumin, nigella seeds (kalonji), coriander, or garlic are all excellent options. The base naan is a genuinely perfect canvas for endless variations.
Ingredients
- All-Purpose Flour (250g): Naans are always made using AP flour for the most authentic soft, chewy result. Whole wheat flour can be substituted for a healthier option but the naan will not be as soft or fluffy.
- Baking Powder (1 teaspoon) and Baking Soda (¾ teaspoon): Both leavening agents work together with the yogurt to create a chemical reaction that produces a well-risen, soft-textured dough without the need for yeast or long proofing time.
- Yogurt (2 tablespoons): Traditional naan recipes call for yogurt. When coupled with the baking soda, the yogurt creates a chemical reaction resulting in a well-risen, soft dough. It also adds a subtle, delicious tanginess that is characteristic of authentic naan.
- Vegetable Oil (2 tablespoons): Oil adds richness and softness to the naan. Once cooked, brush the top of each naan with ghee or butter for added flavor and a beautiful glossy finish.
- Salt (½ teaspoon) and Sugar (1 teaspoon): Essential seasoning and flavor balance. The small amount of sugar helps activate the leavening and adds subtle balance to the savory naan.
- Lukewarm water as needed + 2 tablespoons ghee or butter for brushing
Instructions
For the Dough
- In a large mixing bowl, combine the all-purpose flour, salt, baking powder, and baking soda. Add the sugar and stir to combine all dry ingredients evenly.
- Add the yogurt and vegetable oil to the dry ingredients. Gradually pour in lukewarm water while kneading gently — add water slowly to avoid making the dough runny — until a soft, pliable, smooth dough forms.
- Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest for 2–3 hours. This rest time allows the dough to ferment slightly, adding more flavor and producing a more tender, more authentic-tasting naan.
Prepare and Cook the Naan
- Preheat a griddle, tawa, or large frying pan over medium-high heat until very hot. After the dough has rested, uncover and knead again with greased hands for a few minutes until smooth.
- Divide the dough into equal-sized portions. Shape each into a smooth ball, flatten with your hands to form a disc, then roll out with a rolling pin into a flat oval or round shape of uniform thickness — approximately ¼ inch thick.
- Lightly wet one side of the rolled-out naan with water using your fingers. This moisture helps the naan stick to the hot surface of the pan for the most authentic cooking result.
- Place the wet side of the naan onto the preheated griddle or tawa over medium-high heat. Cook for about 2 minutes until bubbles appear on the surface. Once bubbles form, carefully flip the naan using a spatula or tongs and cook on the other side until fully cooked and golden brown with charred spots.
- Once cooked, transfer to a serving plate. For Butter Naan, brush immediately and generously with melted butter or ghee for extra richness and flavor. Serve warm with your favorite curry, dal, or kebabs.
Variations
To elevate the flavor of your naan, consider turning it into Butter Naan — after cooking each naan, spread a generous amount of softened butter or ghee over the hot surface. The butter melts immediately into the warm naan, adding richness and a beautiful glossy finish that makes it even more genuinely irresistible. For additional flavor variations, sprinkle sesame seeds, nigella seeds (kalonji), minced garlic, or chopped coriander over the surface of the naan before cooking for a different but equally delicious result every time.
Equipment
You will need a tawa, griddle, or large frying pan; a large mixing bowl; tongs or a spatula; a pastry brush for ghee or butter; and measuring spoons. No special equipment is needed beyond what is already in a standard kitchen.
Storage
Although naans are always best eaten hot off the tawa, they can be stored in an airtight container for up to 1 day at room temperature. Reheat on a griddle or in the microwave for a few seconds when ready to eat. You can also freeze these naans — cook and cool completely, freeze in Ziploc bags, and thaw at room temperature for a few hours then reheat on a hot griddle before serving.
Top Tips
- Always add water to the flour gradually and slowly — you do not want the dough to become runny. Start with a small amount and knead, adding more only as needed until a soft, smooth dough forms.
- Always preheat your tawa or pan thoroughly before placing the first naan — putting naan on a cold or insufficiently hot surface will prevent proper rising and produce hard, flat naans rather than the soft, bubbly result this recipe is designed to achieve.
- For extra richness, some people knead the dough using lukewarm milk instead of water — this is not necessary for a genuinely excellent result but adds a subtle creaminess if you want to try it.
FAQ
Hard naans are caused by one of two things — either the dough was too stiff from insufficient water, or the tawa or pan was not hot enough when the naan was placed on it. The dough should be moist and soft when kneaded. If your pan is too cold, the naan will not rise properly and will become hard and flat. Always heat the pan thoroughly on medium-high flame before cooking.
Roti is a homemade flatbread without any leavening agent — it is made from whole wheat flour, salt, and water and cooked on a tawa on high heat. Naan is made from all-purpose flour with leavening agents, salt, sugar, oil, and yogurt, and is traditionally cooked in a tandoor. The result is a significantly softer, chewier, more pillowy bread with a subtle tang that roti does not have.
Roghani naan is a popular variation of simple naan in Pakistani cuisine. Milk and ghee are added to the dough for roghani naan, making it extra decadent and rich. Sesame seeds are the characteristic topping for roghani naan and give it a distinctive nutty flavor and beautiful appearance.
Related
Looking for other recipes like this? Try these:
- Mountain Dew Biscuits
- Moist Orange Cranberry Bread
- Easy Homemade White Bread Recipe
- Rosemary Honey Butter Dinner Rolls
Plain and Butter Naan
Equipment
- 1 Griddle, Tawa, or large frying pan
- 1 Large mixing bowl
- 1 Tongs or spatula
- Measuring Spoons
- 1 Pastry brush
Ingredients
- 250 grams All-Purpose Flour
- ½ teaspoon Salt
- 1 teaspoon Baking Powder
- ¾ tsp Baking Soda
- 1 teaspoon Sugar
- 2 tablespoon Yogurt
- 2 tablespoon Vegetable Oil
- Lukewarm water as needed
- 2 tablespoon Ghee/Butter for brushing the naan
Instructions
- Ina large mixing bowl, combine the all-purpose flour, salt, baking powder, and baking soda.
- Add the sugar to the dry mixture.
- Add the plain yogurt and vegetable oil to the dry ingredients
- Gradually add lukewarm water while kneading the mixture to form a soft, pliable dough.
- Once the dough comes together, cover the bowl with a clean kitchen towel or plastic wrap, and let it rest for 2 to 3 hours.
- After the rest, uncover the bowl and knead the dough again with greased hands.
- Divide the dough into equal-sized portions to create individual naan.
- 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, ensuring a uniform thickness.
- Lightly wet one side of the rolled-out dough with water.
- Place the wet side of the naan onto a preheated griddle or tawa (flat pan) over medium heat. Allow it to cook for about 2 minutes until bubbles appear on the surface.
- Flip the naan using a spatula or tongs and continue to cook the naan on the other side until it is fully cooked and has a golden brown color
- Once cooked, remove the naan from the griddle and transfer it 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.
KEVIN FOODIE says
Love naan. I purchase from the store but good to know how to make it at home. Thanks for sharing.
Sana Umer says
Glad you like it! It's great to have a homemade option.
Ginger says
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!