I recently experimented with a recipe blending 3 cups all-purpose flour, plain yogurt, milk and melted butter. Adding 1 teaspoon salt, 1 tablespoon sugar and active dry yeast forms a soft dough that rises beautifully. I made it naturally for a light, fluffy naan bread that truly rivals restaurant results.

Jump to Recipe

I’ve always loved experimenting in my kitchen and when I first tried making my own naan bread, I knew I had to share it with everyone. This homemade naan recipe is not only light and fluffy but also packs a buttery punch that can easily give your favorite restaurant naan a run for its money.

I mix together 3 cups of all-purpose flour with salt and sugar, then combine it all with active dry yeast that’s been activated in a half cup of warm water and a bit of plain yogurt. Adding a splash of milk and 2 tablespoons of melted butter brings it all together, giving the dough a unique texture and flavor that makes every bite interesting.

After a quick rise, I roll out the dough and brush it generously with extra melted butter. This is Yemek at its best, and I cant wait for you to try it and see how different homemade can truly be.

Why I Like this Recipe

1. I really like how simple and straight-forward this recipe is. I mean, from mixing the yeast to kneading the dough, the steps all flow together even if I’m not a pro in the kitchen.
2. I love that the naan comes out light and fluffy, and the butter just makes it so delicious. It tastes way better than the store-bought ones and even beats out those you get at restaurants sometimes.
3. I appreciate that it uses everyday ingredients like yogurt and milk. It gives the bread a unique texture without costing or needing anything too fancy.
4. I enjoy that I can experiment a bit with the process if I want to, like adjusting how long I let the dough rise. Even if it’s a bit imperfect, that’s what makes it feel homemade and special.

Ingredients

Print Recipe (No Advertisments)

All-purpose flour provides carbohydrates and a bit of fiber for energy and structure.
Active dry yeast helps dough rise by eating sugar and creating airy pockets.
Sugar adds subtle sweetness and kick-starts yeast fermentation for a good rise.
Plain yogurt gives tangy flavor and protein that makes the dough soft and moist.
Melted butter enriches the dough with a rich taste and tender crumb.

Ingredient Quantities

3 cups all-purpose flour

1 teaspoon salt

1 tablespoon sugar

1 teaspoon active dry yeast

1/2 cup warm water (around 110°F)

1/4 cup plain yogurt

1/4 cup milk

2 tablespoons melted butter

Extra melted butter for brushing

How to Make this

Print Recipe (No Advertisments)

1. In a small bowl, mix the warm water, sugar, and yeast. Let it sit for about 10 minutes until it’s all frothy.

2. In a large bowl, stir together the flour and salt.

3. Add the plain yogurt, milk, and 2 tablespoons of melted butter to the flour mix.

4. Pour the yeast mixture into the bowl and mix everything together until it forms a sticky dough.

5. Knead the dough on a lightly floured surface for about 5 to 7 minutes until it becomes smooth and soft.

6. Cover the dough with a damp cloth and let it rise in a warm spot for around 1 hour or until it doubles in size.

7. Once risen, punch down the dough gently and divide it into 6 to 8 equal pieces.

8. Roll out each piece into an oval or round shape; they dont have to be perfect.

9. Heat a skillet over medium-high heat. Once it’s hot, cook each naan for 1 to 2 minutes on each side until you see bubbles and slight char marks.

10. Brush each naan with extra melted butter right after cooking and serve them warm. Enjoy your homemade naan bread!

Equipment Needed

1. Small bowl for mixing warm water, sugar and yeast
2. Large bowl for stirring together the flour and salt
3. Measuring cups and spoons so you get the right amounts of ingredients
4. A spoon or whisk for stirring the yeast mixture
5. A spatula or spoon for combining the wet and dry ingredients
6. A lightly floured work surface (like a countertop or large cutting board) for kneading the dough
7. A rolling pin (or even a clean bottle can work) for rolling out the dough
8. A damp cloth to cover the dough during its rising time
9. A skillet for cooking the naan bread
10. A pastry brush for brushing on extra melted butter
11. A timer or clock to keep track of rising and cooking times

FAQ

Q: What should I do if my dough doesn't rise fast enough?

A: If your dough seems a bit slow, try letting it rest in a slightly warmer place. Sometimes it just needs a bit more time than the recipe suggests.

Q: Can I use whole wheat flour instead of all-purpose flour?

A: You can, but it might change the texture and flavor of your naan. I recomend a mix of both to keep that soft, fluffy texture.

Q: Why is it important to use warm water?

A: Warm water, around 110°F, helps wake up the yeast so it activates propery. Using water that's too cold might not get the yeast going as well.

Q: Do I need to brush the naan with extra butter?

A: Yes, brushing with extra melted butter not only gives the naan a rich flavor, but it also helps keep them soft and gives them that yummy shine.

Q: Can I roll the dough out faster than the recipe suggests?

A: It's best to let the dough rest so it can become soft and pliable. If you rush it, the naan might turn out a bit tough.

Homemade Naan Bread Recipe Substitutions and Variations

If you dont have all-purpose flour, you can try mixing half whole wheat flour and half all-purpose for a nuttier taste
If you dont have sugar, you can use 1 tablespoon honey or maple syrup instead
No plain yogurt? Use sour cream or Greek yogurt in the same amount
If you dont have milk, almond milk or soy milk is a good dairy-free substitute
For melted butter, ghee or coconut oil works pretty well as a replacement

Pro Tips

1. Make sure your water isn’t too hot or too cold – around 110°F is perfect. If it’s hotter, it might kill the yeast, and if it’s colder, your dough might not rise properly.
2. Don’t be afraid to add a little extra flour during kneading if the dough is too sticky. But keep in mind not to overdo it or you’ll end up with tough naan.
3. Let your dough rest in a warm spot – like close to a turned on oven – this really helps it double in size. A damp cloth over it is a lifesaver, keeps it from drying out.
4. When cooking, use a really hot skillet so you get those cool bubbles and char marks. It might sound tricky, but a good sizzle is the sign you’re doing it right.