Illustration — recipe images on Disharoo are AI-generated, not photographs of the finished dish. How these recipes are made
Butter Naan
Soft, pillowy leavened Indian flatbread cooked in a hot pan until charred — brushed with butter and garlic.
Ingredients
Instructions
Mix flour, yeast, sugar and salt, add warm milk, yoghurt and oil.
Knead 8 minutes into a smooth soft dough.
Cover and prove 1.5 hours until doubled.
Knock back, divide into 8 balls.
Roll each into a tear-drop shape about 5mm thick.
Cook in a very hot dry pan or cast iron skillet 2 minutes each side until puffed and charred.
Mix melted butter with garlic and coriander.
Brush each naan immediately with garlic butter and serve hot.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
