Authentic Indian Naan Recipe – Cilantro Butter & Skillet Charred

Last Updated on 1 month by Neha Deshmukh

Authentic Indian Naan Recipe – Cilantro Butter & Skillet Charred

Hey everyone! If you’ve ever dreamed of making that fluffy, slightly charred naan you get at your favorite Indian restaurant, you’re in the right place. I remember the first time I tried making naan – it didn’t quite turn out like I hoped! But trust me, with a little practice and this recipe, you’ll be whipping up perfect naan in no time. It’s easier than you think, and the aroma alone is worth the effort.

Why You’ll Love This Recipe

This naan recipe is all about achieving that authentic taste and texture without needing a tandoor oven. We’re using a skillet and a gas flame (optional, but highly recommended!) to get that lovely char. It’s soft, pillowy, and absolutely delicious slathered with homemade cilantro butter. Plus, it comes together pretty quickly – perfect for a weeknight treat or a special occasion.

Ingredients

Here’s what you’ll need to make 6 wonderfully soft naans:

• 2 cups (240g) all-purpose flour
• 1 teaspoon (5g) sugar
• ½ teaspoon (2.5g) salt
• 1 teaspoon (4g) baking powder
• ½ teaspoon (2g) baking soda
• 2 teaspoons (10ml) oil (vegetable, canola, or sunflower)
• 1 tablespoon (15ml) white vinegar
• ¾ cup (180ml) milk
• 2 tablespoons (30g) butter
• 1 ½ tablespoons (22.5g) chopped cilantro

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this naan recipe work so well.

• Vinegar & Baking Soda: Don’t skip these! The vinegar reacts with the baking soda to create a lovely light and airy texture. It’s the secret to that soft, pillowy naan.
• Oil for Kneading: You can use vegetable, canola, or sunflower oil for kneading. I prefer sunflower oil for its neutral flavor. A little goes a long way in creating a smooth, elastic dough.
• Naan Variations: Traditionally, naan is cooked in a tandoor – a cylindrical clay oven. But honestly, a skillet does a fantastic job! You get a similar char and flavor, and it’s so much more accessible. Some regions also add yogurt to the dough for extra tang and softness.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a bowl, mix the vinegar and milk together. Let it sit for about 10 minutes – you’ll notice it gets slightly curdled. This is exactly what we want!
2. In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. Add 1 teaspoon of oil and mix it in.
3. Pour the curdled milk mixture into the dry ingredients. Mix everything together to form a dough. It will be a little sticky at first, that’s okay.
4. Now, knead the dough with the remaining oil until it becomes smooth and elastic. This takes about 5-7 minutes. Cover the dough and let it rest in a warm place for 1.5-2 hours. It should double in size.
5. Once rested, divide the dough into 6 equal balls. Let them rest for another 5 minutes.
6. While the dough rests, melt the butter and mix in the chopped cilantro. Set this cilantro butter aside – it’s the finishing touch!
7. Roll each ball into an oval or round shape, about 8×5 inches. Don’t worry about making them perfect!
8. Heat a skillet (cast iron works best!) over medium-high heat. Cook each naan for about 40 seconds per side, until bubbles start to form.
9. Here’s the fun part! If you have a gas stove, carefully char the naan directly over the flame using tongs for about 15 seconds per side. This gives it that authentic smoky flavor. Be careful not to burn yourself!
10. Brush the warm naan generously with the cilantro butter mixture and serve immediately.

Expert Tips

Want to take your naan game to the next level? Here are a few tips I’ve learned along the way:

• Achieving the Perfect Char: The flame char is optional, but it really elevates the flavor. Keep the naan moving to avoid burning.
• Dough Consistency: The dough should be soft and slightly sticky. If it’s too dry, add a teaspoon of milk at a time. If it’s too sticky, add a tablespoon of flour.
• Skillet Temperature: Make sure your skillet is hot enough! You want those bubbles to form quickly. If it’s not hot enough, the naan will be pale and won’t puff up properly.

Variations

Let’s get creative!

• Vegan Naan: Substitute the butter with vegan butter or a neutral-flavored oil. Use plant-based milk instead of dairy milk.
• Gluten-Free Naan: Use a gluten-free all-purpose flour blend. You might need to add a little xanthan gum to help with binding.
• Spice Level: Add a pinch of chili flakes to the cilantro butter for a little kick. My friend, Priya, loves this!
• Festival Adaptations: Naan is a staple at celebrations like Eid and Diwali. Serve it with rich curries and flavorful side dishes.

Serving Suggestions

Naan is incredibly versatile! Here are a few of my favorite ways to enjoy it:

• With a hearty butter chicken or lamb rogan josh.
• As a wrap for kebabs or seekh.
• Simply with a bowl of dal (lentils) and a side of raita (yogurt dip).
• For breakfast with a fried egg and some spicy chutney.

Storage Instructions

Naan is best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. To reheat, lightly sprinkle with water and warm in a skillet or microwave.

FAQs

Got questions? I’ve got answers!

• Is it necessary to char the naan over a flame? No, it’s not essential, but it adds a lovely smoky flavor that really enhances the taste.
• Can I make the dough ahead of time? Yes! You can make the dough a day in advance and store it in the refrigerator. Let it come to room temperature before rolling.
• What kind of oil is best for kneading the dough? Vegetable, canola, or sunflower oil all work well.
• Can I use whole wheat flour for a healthier naan? You can substitute up to half of the all-purpose flour with whole wheat flour, but the naan will be a bit denser.
• How do I prevent the naan from becoming too hard? Brush it generously with cilantro butter while it’s still warm. This helps keep it soft and pliable.

Enjoy making (and eating!) this delicious naan. I hope it brings a little bit of India to your kitchen! Let me know how it turns out in the comments below.