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Oven Baked Pakistani Butter Naan (Soft & Fluffy Homemade Naan)

Soft, fluffy, and buttery Pakistani naan made at home using a regular oven. This easy naan recipe gives you the delicious taste and texture of traditional tandoor-style naan with golden spots, a tender inside, and a beautiful buttery finish. Perfect to serve with Haleem, Nihari, Karahi, Kebabs, and your favorite curries.
Prep Time15 minutes
Cook Time15 minutes
Resting Time2 hours
Total Time2 hours 30 minutes
Servings: 4

Equipment

  • 1 Joydeem Electric Dough Maker with Ferment Function (5.3 Qt Dough Mixer Machine)
  • Rolling Pin
  • Baking tray, pizza stone, or cast iron pan
  • Oven

Ingredients

For the Naan Dough:

  • 3 cups all-purpose flour (maida)
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon instant yeast
  • 3 tablespoons plain yogurt
  • 2 tablespoons oil or melted butter
  • ¾ to 1 cup warm water add gradually as needed
  • 2 tablespoons milk optional, for softer naan

For Topping:

  • 2-3 tablespoons melted butter or ghee
  • Fresh coriander leaves chopped (optional)
  • Sesame seeds (til) or nigella seeds (kalonji) optional
  • Minced garlic optional for garlic butter naan

Instructions

Prepare the Dough Using Joydeem Electric Dough Maker

  • Add all-purpose flour, salt, sugar, and instant yeast into the Joydeem dough maker bowl.
  • Add yogurt and oil. Slowly pour in warm water and milk while the dough mixing function starts.
  • Select the dough kneading function and allow the machine to knead the dough until it becomes smooth, soft, and elastic. The dough should feel slightly soft and stretchy, which helps create fluffy naan.
  • Once kneading is complete, use the ferment function to let the dough rest and rise. Allow the dough to ferment until it doubles in size, approximately 1 to 1½ hours depending on room temperature.
  • The fermentation function helps create a soft and airy dough, giving your homemade naan a texture similar to traditional tandoor-style naan.

Shape the Naan

  • Remove the fermented dough and gently press to release excess air.
  • Divide the dough into 8 equal portions and shape each portion into a smooth ball. Cover and rest for 10 minutes.
  • Preheat your oven to the highest temperature (450°F–500°F / 230°C–260°C). Place your baking tray, pizza stone, or cast iron pan inside while preheating.
  • Roll each dough ball into circle shape. Keep the naan slightly thicker rather than rolling it too thin for a soft texture.
  • Sprinkle with sesame seeds (til), nigella seeds (kalonji), fresh coriander, or garlic if desired.

Bake the Naan

  • Carefully place the shaped naan onto the hot baking surface.
  • Bake for 3–5 minutes until the naan puffs up and develops golden brown spots.
  • For a more tandoor-like finish, broil for an additional 30–60 seconds while watching carefully.
  • Remove the naan from the oven and immediately brush generously with melted butter or ghee.
  • Keep the naan covered with a clean kitchen towel to maintain softness.

Notes

Serve warm with your favorite Pakistani dishes such as Haleem, Nihari, Chicken Karahi, Beef Kebabs, or Butter Chicken.
Using an electric dough maker with a ferment function makes the naan dough preparation easier by providing consistent kneading and a warm environment for fermentation, helping achieve soft and fluffy homemade naan.
You can find the Electric Dough Maker I recommend here: 
Joydeem Electric Dough Maker (5.3 Qt) with Ferment Function