Homemade Butter Naan
This Homemade Butter Naan is soft, fluffy, and brushed with a fragrant garlic butter that makes every bite irresistible. Best of all, it’s made without yeast or eggs, making it a wonderful alternative when you want fresh homemade naan with simple pantry ingredients.
Cooked on the stovetop and finished under the broiler for those signature golden brown spots, this naan has a soft, slightly chewy texture that’s perfect for scooping up curries, stews, and creamy sauces. Once you make it from scratch, you’ll wonder why you ever bought it from a restaurant.
If you’re wondering what to serve with this naan, my Arabian Lamb Stew is one of my favorite pairings. I originally developed these two recipes together, and they complement each other beautifully.
Why You’ll Love This Recipe
- Soft and fluffy without using yeast.
- No eggs required.
- Simple pantry ingredients.
- Cooked on the stovetop with a quick finish under the broiler.
- Delicious brushed with homemade garlic butter.
- Perfect with curries, stews, and grilled meats.
While Testing This Recipe
These tips helped me achieve the softest naan every time:
- Use full-fat yogurt for the best flavor and texture.
- Add the water gradually—you may not need the entire amount.
- Knead just until the dough becomes smooth; over-kneading isn’t necessary.
- Keep the rolled dough slightly thick so it stays soft after cooking.
- Cover each naan with a clean kitchen towel immediately after brushing with butter to keep it tender.
Frequently Asked Questions
Can I make this naan without garlic?
Yes. Simply brush the naan with melted butter for a classic butter naan.
Can I make the dough ahead of time?
Yes. After the first rise, cover and refrigerate the dough overnight. Let it come to room temperature before shaping.
Can I freeze butter naan?
Absolutely. Allow the naan to cool completely, then freeze with parchment paper between each piece for up to 2 months.
How do I reheat naan?
Warm it in a skillet over medium heat or wrap it in foil and heat it in the oven until soft and warm.
Why is my naan dry?
Avoid rolling the dough too thin, and keep the cooked naan covered with a towel immediately after brushing it with butter.
Butter Naan No Yeast No Eggs
Ingredients
- 2 cup all-purpose flour
- ¼ teaspoon salt
- 2 teaspoon sugar
- 1 teaspoon baking powder
- 2 tablespoon oil
- ¼ cup yogurt
- ½ cup warm water you may need less.
Butter Garlic rub
- 2 tablespoon unsalted butter
- ¼ teaspoon garlic powder
- 1 tablespoon chopped cilantro or parsley
Instructions
Making the butter garlic rub
- Mix all ingredients together and keep aside.
Making the naan
- In a mixing bowl, add all the ingredients except water. Mix well with your hand or using a stand mixer.
- Gradually add the warm water and knead until you get a soft but not a sticky dough.
- Knead for 5 minutes. Cover and keep aside for two hours.
- Form four equal size balls from the dough. Cover and let it rest for 20 minutes.
- Dust the working surface with flour and roll the first ball into an oval shape.
- Do not roll it thin, a little less than 1/4 inch in thickness.
- Wet the surface of the rolled dough with water, place the wet side on a hot pan.
- When the bubbles appear and the surface no longer looks raw, remove the naan and place it on a baking pan.
- Place the pan under the broiler, when the naan has brown patches, it’s ready, so take it out and rub with butter garlic mixture. Cover to keep the naan soft.
Notes
- Use full-fat yogurt for the best flavor and texture.
- Add the water gradually—you may not need the entire amount.
- Knead just until the dough becomes smooth; over-kneading isn’t necessary.
- Keep the rolled dough slightly thick so it stays soft after cooking.
- Cover each naan with a clean kitchen towel immediately after brushing with butter to keep it tender.
Nutrition
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Wonderful! I have never made naan and really should give this simple recipe a try soon!
This is the easiest and fail proof recipe for quick naan, hope you enjoy it Angie 🙂
Hi, Muna! I just found your site and I just love it!
I came for a nice eggless cinnamon rolls recipe (I’ll tell you how it goes later) and I stayed for all the rest.
I love the diversity of all the recipes (many vegan, yay!) and just the wholesome design and photography. You kick-ass!
Thank you, Laura! I’m glad you liked my blog and hope you enjoy my recipes 🙂
Quick question is it ok not using baking powder? If I have to use it is their any replacement for it?
Hi, Baking Powder makes the dough lighter, you can omit the baking powder.