Naan is a traditional leavened flatbread baked in a tandoor, historically served in North Indian households and royal kitchens. It accompanies curries, kebabs, and dals, symbolizing hospitality and completing a meal.

In North India, naan is often brushed with butter or ghee and topped with nigella seeds, garlic, or cheese. In Punjab, butter naan is layered, while in Kashmir, a richer version called “sheermal” includes milk and saffron.

Naan is typically served hot, brushed with melted butter or ghee, and placed in a basket lined with a clean cloth. It is eaten alongside curries, tikkas, and chutneys, often torn by hand.

Naan appears at festive meals such as weddings, Diwali feasts, and family gatherings, especially when richer dishes like butter chicken are served. Its soft texture makes it ideal for sharing during celebrations.

Butter naan is distinguished by its layered, flaky texture created by folding butter‑basted dough before cooking. The layers give a tender bite and a glossy, buttery finish that is prized in North Indian restaurants.

Common errors include under‑kneading the dough, using a non‑hot pan, applying too much flour while rolling, and cooking on a non‑stick surface. These lead to dense, hard naan that doesn’t puff.

Milk adds richness, a slight sweetness, and helps the crust caramelize, resulting in a softer, more flavorful naan compared to a plain water‑based dough.

Yes, the dough can be refrigerated for up to 24 hours after the first rest. Keep it covered with a damp towel; bring it to room temperature before shaping and the second rest.

The cooked side should be golden‑brown with light char spots, and the top should be puffed with visible air bubbles. When flipped, the underside should have a crisp, slightly blistered surface.

After the first minute, the bottom will release easily from the skillet, and the top will show bubbles. A quick flash over an open flame should give a light char; if the naan feels firm and not doughy, it’s done.

YouTube channel Kunal Kapur focuses on Indian home cooking, showcasing authentic recipes, modern twists, and detailed technique tutorials for both traditional and contemporary dishes.

Kunal Kapur emphasizes cooking without specialized equipment like a tandoor, using everyday kitchen tools such as a skillet or griddle, and provides clear step‑by‑step guidance on layering and flavoring techniques.