Butter Naan: Flaky, Buttery, and Your Gravy’s Best Friend
A good naan does more than hold your curry. It scoops, it soaks, it adds texture—and sometimes, it steals the spotlight. At Tunday Kababi Dubai, our Butter Naan is more than an accompaniment. It’s the co-star to your Chicken Qorma, the stage for your Galawati Kebab, and the fluffy bite that makes every gravy richer and more memorable.
Let’s explore why this humble bread earns so much love at our Jumeirah outlet.
Table of Contents
- The Legacy of the Naan
- What Makes a Perfect Butter Naan
- The Tunday Technique: From Dough to Tandoor
- Why It’s the Ideal Gravy Partner
- Pairs Best With These Tunday Favourites
- Come Break Bread With Us in Dubai
The Legacy of the Naan
Naan traces its roots to the imperial kitchens of the Mughals, where it was reserved for royalty and served with rich stews and meats. Traditionally made in clay ovens and cooked on hot walls, naan became a staple of North Indian cuisine and a symbol of indulgent eating.
Butter naan in particular added a new level of richness—soft in the middle, crisp at the edges, and glazed with ghee or butter just before serving. It transformed from mere bread to a dish in its own right.
What Makes a Perfect Butter Naan
Great naan is about balance—between chew and flake, richness and airiness. It should be soft but not soggy, with blistered edges and a pillowy centre. Most importantly, it should be able to hold up to your heaviest, richest gravies without falling apart.
Our butter naan at Tunday is hand-rolled, not machine-flattened, which means every piece has a unique shape and texture. It’s baked in a blazing-hot tandoor to lock in char while keeping the interior tender. Right before serving, we brush it with melted butter and give it a few seconds to rest—letting it soak in the flavour without going greasy.
The Tunday Technique: From Dough to Tandoor
Our naan starts with a fermented dough made with refined flour, yoghurt, a hint of sugar, and salt. The dough rests until it develops elasticity and depth of flavour. Once portioned, it’s hand-stretched and slapped onto the inside wall of the tandoor.
Inside the tandoor, the naan puffs and chars within seconds. That quick heat seals the surface, while the inside stays soft. We then brush it generously with butter and wrap it quickly to preserve the steam—so when it hits your plate, it’s warm, fragrant, and ready to dive into any curry you choose.
Why It’s the Ideal Gravy Partner
Not every bread can stand up to the likes of Chicken Tikka Masala or Nihari, but our Butter Naan rises to the challenge. Its slightly charred edges give a smoky contrast to creamy gravies. Its softness soaks up sauces without tearing. And the buttery finish adds a touch of indulgence to every bite.
This isn’t bread you forget—it’s bread that becomes part of the flavour story.
Pairs Best With These Tunday Favourites
Our diners especially love Butter Naan with Chicken Qorma, where the rich, aromatic gravy clings perfectly to the naan’s fluffy folds, creating a bite that is both indulgent and balanced.
It also makes a delightful partner to Chicken Kadhaai. The naan’s slightly crisp exterior holds up beautifully against the kadhaai’s tangy, spicy tomato base and stir-fried capsicum.
For those who enjoy slow-cooked depth, Butter Naan and Nihari are a match made in culinary heaven. The bread soaks up the velvety marrow-rich stew without becoming soggy.
With Chicken Tikka Masala, the naan complements the smoky grilled pieces and creamy tomato gravy, delivering a symphony of char and richness in every mouthful.
Even Galawati Kebab, usually served with Sheermal, finds a buttery counterpart in naan. Its airy crumb and melted butter enhance the melt-in-mouth texture of the kebab.
But honestly, there’s no wrong choice. Whatever dish you order, naan will only make it better.
Come Break Bread With Us in Dubai
Al Hudaiba Awards Building, Al Mina Street, Jumeirah Dubai
Whether you’re here for the kebabs or the curries, make sure your table has a side of Butter Naan. At Tunday Kababi Dubai, it’s more than a side—it’s the golden, flaky foundation of every great meal.
