Butter Naan Recipe: Fluffy & Soft Naan Like Amit Soni Restaurant

Hinglish guide: Agar aap ghar par Amit Soni Restaurant jaisa soft, slightly-charred aur buttery naan banana chahte ho, to ye detailed recipe bilkul aapke liye hai. Isme hum dough, proofing, tawa aur tandoor/oven hacks, aur final butter finish tak sab kuch step-by-step cover karenge — saath hi restaurant ke kuch secret tips bhi share karenge.

Intro — Kyu ye naan special hai?

Restaurant-style naan ka magic simple cheezon mein chhupa hota hai: sahi hydration, thoda dahi (yogurt) for tenderness, ghee for richness, aur high heat finish for those delightful charred spots. Amit Soni Restaurant ka approach consistent hai — same measurements aur timing use karna unki quality secret hai. Yeh post aapko wohi method ghar par follow karne layak tarike se batayega.

Yield, time & servings

Yield: 8–10 medium naans (size pe depend karega)
Active prep: 30 minutes
First rise (proof): 60–90 minutes (warm place)
Cooking: 15–20 minutes (per batch)
Total time: Approx 1.5–2 hours (including rest)

Ingredients — Exact quantities (follow for best results)

• 3 cups maida (all-purpose flour), sifted
• 1 tsp salt
• 1 tbsp sugar (helps yeast)
• 1 tsp active dry yeast (or 7g instant yeast)
• 1 cup warm water (approx 38–40°C, adjust as needed)
• 1/2 cup warm milk
• 3 tbsp plain yogurt (dahi)
• 2 tbsp ghee or neutral oil (for dough)
• Butter for brushing (as desired)
• Optional: nigella seeds (kalonji), sesame seeds, minced garlic, chopped coriander

Kitchen tools & equipment

• Mixing bowl
• Whisk or spoon
• Measuring cups & spoons or kitchen scale
• Rolling pin (belan) & board
• Heavy cast-iron skillet / tawa OR oven with broiler OR gas-flame (tongs)
• Basting brush
• Clean damp cloth or plastic wrap

Science behind a soft & fluffy naan (short)

Naan ka softness gluten structure aur fat content pe depend karta hai. Dahi aur milk tenderize gluten strands, ghee/oil interrupt gluten to make crumb softer, aur correct hydration ensures dough stretches and puffs. Yeast produce carbon dioxide which helps puffing — par final high heat finish se hi woh quick expansion aur charring aata hai, jo restaurant-style look deta hai.

Step-by-step method (detailed) — Follow EXACTLY

1) Yeast activation (bloom)

Yeast ko sahi tarah activate karna bahut zaroori hai. Agar aap instant yeast use kar rahe ho, woh seedha dry mixing me add ho sakta hai, lekin main recommend karta hoon active dry yeast ko warm water me bloom karna for reliable results.

1. Ek cup warm water (approx 38–40°C) lo — dhyan rahe bohot garam paani yeast ko maar dega.
2. Usme 1 tbsp sugar dal ke dissolve karo.
3. 1 tsp active dry yeast sprinkle karo aur halki se mix karke 8–10 minutes rakh do jab tak surface par foam/ bubbles na aa jayein.

2) Make the dough

1. Large bowl me 3 cups sifted maida aur 1 tsp salt mix karo.
2. Activated yeast mixture me 1/2 cup warm milk aur 3 tbsp yogurt add karo aur halka mix karo.
3. Ye wet mixture ko thoda-thoda karke dry ingredients me add karo. Mix until shaggy dough form ho.
4. Add 2 tbsp ghee or neutral oil and knead for 8–10 minutes by hand (ya 6–7 minutes in stand mixer with dough hook) until dough is soft and slightly tacky (thoda chipchipa). Dough over-kneading se elastic aur chewy ho sakta hai — gentle knead best hai.
5. Agar dough dry lag raha ho to 1 tbsp warm water at a time add karo; agar bohot sticky ho to thoda maida dust karein but avoid too much flour.

3) First proof / rise

Grease a bowl with thoda oil, dough ko place karo, upar se oil brush karo. Cover with damp cloth ya plastic wrap. Warm place (around 27–30°C) me 60–90 minutes rakh do till dough doubles in size.

4) Punch down & divide

Rise ke baad gentle punch down karke gas nikal do. Dough ko 8–10 equal portions me divide karo (approx 80–100g each for medium naan). Smooth balls bana ke cover karke 10–15 minute rest do — is se gluten relax hoga aur rolling easy hoga.

5) Roll & shape

Har ball ko lightly flour-dusted surface pe leke oval ya tear-drop shape me roll karo (approx 6–8 mm thickness). Classic restaurant shape thoda irregular hota hai — isse airflow aur puffing better hoti hai.

6) Cooking method — choose best for you

Restaurants use tandoor (clay oven) at very high heat. Ghar pe hum 3 workable options use kar sakte hain: (A) Tawa + direct flame (recommended), (B) Oven-broiler, (C) Cast-iron skillet only.

A) Tawa + direct flame (home tandoor hack — recommended)

1. Heavy cast-iron tawa / skillet ko high heat pe preheat karo for several minutes until very hot.
2. Rolled naan ko tawa par rakho. 40–60 seconds tak cook karo till bubbles form and underside gets brown spots.
3. Flip naan — cook other side 30–45 seconds. Ab tongs se naan ko directly gas flame par hold karo for 5–12 seconds (rotate quickly) to get charred blisters. Yeh trick tandoori char dene ke liye best hai.
4. Remove and brush with melted butter immediately.

B) Oven broiler method

1. Preheat oven at highest temp with baking stone or inverted tray inside for 30 minutes.
2. Place rolled naan on hot stone/tray and broil on high (top heating) for 2–4 minutes until puffed and charred. Watch closely to avoid burning.

C) Cast-iron skillet only (no flame)

1. Cook naan both sides on very hot skillet, press gently to help puff. This gives soft naan though charring limited. Finish with butter.

7) Butter finish & presentation

As soon as naan out of tawa/oven, brush generously with melted butter (or garlic butter for garlic naan). Stack naans loosely — wire rack best so edges don’t steam and get soggy. Serve hot.

Troubleshooting & common mistakes (with fixes)

1) Naan hard or chewy

Cause: Over-kneaded dough, too much flour during rolling, or underproofed dough.
Fix: Knead gently, avoid adding excess flour; ensure dough proofs fully. Use yogurt & milk as in recipe for tenderness.

2) Naan not puffing

Cause: Tawa not hot enough, dough too cold, or rolled too thin.
Fix: Rest dough balls before rolling, ensure skillet very hot, roll slightly thicker and try cloth pressing technique.

3) Burnt spots too early

Cause: Too high direct flame or prolonged flame finish.
Fix: Rotate quickly on flame, reduce flame intensity or shorten flame time; use broiler for controlled charring.

4) Sticky / damp center after cooking

Cause: Not cooked long enough or dough too wet/not proofed enough.
Fix: Slightly increase cooking time, ensure dough hydration balanced and proofed.

Advanced pro tips from Amit Soni Restaurant

• Milk + yogurt combo: Milk gives softness and yogurt tenderizes — perfect combo.
• Ghee in dough: Adds richness and softer crumb — don’t skip.
• Warm proofing: In winters use oven light on or a warm corner to speed proofing.
• Short second rest: After dividing into balls, rest 10–15 min for easy rolling and better puff.
• Steam control: Avoid stacking hot naans tightly — steam makes edges soggy. Use wire rack or serve as cooked.
• Par-bake & freeze: Par-bake then freeze for quick reheating — reheat in very hot oven for best texture.

Variations & flavored naans — restaurant-style ideas

• Garlic Butter Naan: Mix minced garlic in melted butter; brush after cooking. Sprinkle coriander.
• Cheese Naan: Stuff with grated mozzarella/paneer; seal edges and cook carefully to melt filling.
• Stuffed Aloo Naan: Spiced mashed potato stuffing for hearty option.
• Herb & Nigella: Add chopped mint/coriander and kalonji on top before cooking.
• Multigrain twist: Substitute 50% atta + 50% maida for healthier texture (slightly denser).

Serving suggestions — make it feel like Amit Soni Restaurant

Serve hot butter naan with any of these for an authentic restaurant-style experience:

• Butter Chicken / Murgh Makhani
• Dal Makhani
• Shahi Paneer
• Rogan Josh or Mutton Curry
• Mix veg gravy or chole

Side ideas: sliced onion rings with lemon, green chutney, salad and a bowl of raita. Finish with extra butter on top and a sprinkle of kasuri methi for aroma.

Make ahead, storage & reheating

• Dough make-ahead: Refrigerate kneaded dough (covered) up to 24 hours; bring to room temp before shaping and finish proof.
• Cooked naan storage: Airtight container in fridge for 1–2 days. Reheat on hot skillet/oven to revive texture.
• Freezing: Freeze par-baked or fully cooked naans separated by parchment for up to 1 month. Reheat in oven directly from frozen at high heat.

Printable quick recipe card

Yield: 8-10 naans

Ingredients:
- 3 cups maida
- 1 tsp salt
- 1 tbsp sugar
- 1 tsp active dry yeast
- 1 cup warm water
- 1/2 cup warm milk
- 3 tbsp yogurt
- 2 tbsp ghee/oil
- Butter for brushing

Method (short):
1. Activate yeast in warm water + sugar (8-10 min).
2. Mix flour+salt. Add yeast mix + milk + yogurt + ghee. Knead soft dough 8-10 min.
3. Proof 60-90 min till doubled.
4. Divide into balls, rest 10-15 min. Roll oval.
5. Cook on hot tawa, flip & finish on flame or broiler for char.
6. Brush with butter, serve hot.
        

FAQ — Quick answers

Q: Kya naan vegan bana sakte hain?

A: Haan — milk & yogurt ko plant-based alternatives (soya/coconut milk & vegan yogurt) se replace karo, aur butter ke jagah vegan butter use karo. Texture thoda different ho sakta hai.

Q: Instant yeast vs active dry yeast — kya difference hai?

A: Instant yeast ko directly dry ingredients me mix kiya ja sakta hai aur slightly faster rise milega. Active dry yeast ko warm water me activate karna reliable hota hai — particularly home cooks ke liye consistent results deta hai.

Q: Naan ko perfect puff kaise karein?

A: Proper proofing, slightly tacky dough, very hot tawa, aur quick direct flame finish — ye combination puff aur char dono dega.

Q: Agar maida kam ho to alternative?

A: 50% atta (whole wheat) + 50% maida try kar sakte ho lekin naan slightly denser hoga. Add thoda extra ghee & rest time for softer result.

Why Amit Soni Restaurant naans stand out

Amit Soni Restaurant consistency pe bahut focus karta hai — same measurements, warm proofing, high-heat finishing and finishing butter. Restaurants ka advantage high-heat ovens / tandoors aur experienced cooks hote hain. Par sahi technique aur thoda practice se aap ghar pe bhi wohi close result achieve kar sakte ho.

Troubleshooting checklist — quick

• No rise? Check yeast freshness & water temperature (too hot kills yeast; too cold slows it).
• Too chewy? Reduce kneading & ensure dough soft (use yogurt & ghee).
• Not puffing? Rest after shaping & ensure very hot skillet; try flame finish.
• Burning? Reduce flame time on direct flame finish and rotate quickly.

Extra inspiration: plating & restaurant feel

To give ghar pe restaurant presentation: stack 2 naans in shallow bowl, drizzle melted butter, top with chopped coriander and a pinch of chaat masala. Serve with copper-style bowls for gravies and small glass of mint-coriander chutney. Proper plating makes ordinary meal extra-special.

Closing notes — final words from Amit Soni Restaurant

Agar aap beginner ho to ek do baar try karne se perfect naan nahi milta — par practice se timing aur heat control aajayega. Ye recipe Amit Soni Restaurant ke reliable home-version tips pe based hai: proper yeast activation, soft hydrated dough, thoda fat (dahi & ghee), aur high-heat quick finish. Follow steps, adjust according to your stovetop and oven, aur apne ghar ko chhota sa “restaurant” bana lo with buttery naans that make everyone smile.

Author: Amit Soni Restaurant — Recipe & Kitchen Tips

Want a printable PDF, recipe card image, or short video script for this post? Reply and I'll prepare it for you.