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Butter Naan - No Yeast

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  • All purpose flour/Maida - 2 cups
  • Fresh thick curds - 2 tbsp
  • Warm Milk - 1/2 cup + 3 tbsp
  • Sugar - 1 tsp
  • Salt - as needed
  • Baking powder - 1/2 teaspoon heaped
  • Baking Soda - 1/2 teaspoon heaped
  • Butter - 3 tablespoon + 1 tsp melted in room temperature


  • Mix maida, baking powder and baking soda well. Sieve the flour mix. Take the seived flour in a bowl and make a hole in the centre. Add milk, curd, salt, sugar and butter in that. Mix well with finger tips and dont knead hard. Coat the dough with little olive oil and keep aside for 2-3 hours. Better to cover the dough with a damp cloth or kitchen towel. (Can Be kept max upto 7-8 hours). Knead the dough softly and make desired size balls
  • Dust the rolling platform generously with flour and roll the dough. Apply water to one side, and place it on the skillet, with the water-applied side on the skillet
  • Cover the skillet and cook on medium flame. After a minute, it will puff up. At that stage, flip the naan and cook the other side. Apply butter/ghee over both sides and serve hot.
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