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Yogurt Naan
This naan is designed for a hot skillet or steel, not a tandoor. The yogurt adds tenderness, the milk rounds out the crumb, and the dough stays easy to shape. Use the KitchenRatio Calculator to scale any batch.
StyleSoft skillet naan with yogurt richness and quick blistering.
YieldAbout 8 naan at around 106g each from the example batch.
Best ForHot skillets, weeknight flatbreads, and butter- or ghee-finished naan.
Baker's %
- Flour - 100%
- Milk - 40%
- Yogurt - 20%
- Salt - 2%
- Oil - 4%
- Sugar - 2%
- Instant dry yeast - 1%
Ingredients (Example Batch)
- Flour - 500g (100%)
- Milk - 200g (40%)
- Plain yogurt - 100g (20%)
- Salt - 10g (2%)
- Oil - 20g (4%)
- Sugar - 10g (2%)
- Instant dry yeast - 5g (1%)
Need a scale? KitchenAid Digital Scale.
INFO
This batch usually makes 8 naan at about 106g dough each.
Procedure
1. Mixing
- Combine flour, yeast, sugar, yogurt, milk, and oil.
- Mix until shaggy, then rest 10 minutes.
- Add salt and knead until smooth and elastic, about 6-8 minutes.
2. Bulk Fermentation
- Cover and let rise at room temperature until noticeably puffy, usually 60-90 minutes.
3. Divide And Rest
- Divide into 8 pieces and shape into balls.
- Cover and rest 20-30 minutes so the dough relaxes.
4. Shape
- Roll or stretch each piece into an oval.
- Keep the center a little thinner than the edges for fast puffing and blistering.
5. Cook
- Heat a cast iron skillet, steel, or heavy pan over medium-high to high heat until fully hot.
- Cook one naan at a time until the first side bubbles and blisters, about 45-60 seconds.
- Flip and cook the second side until browned in spots and cooked through, another 30-60 seconds.
6. Finish
- Brush lightly with melted butter or ghee if you want a softer finish.
- Stack under a towel to keep warm and flexible.
What to Adjust First
- Not soft enough: shorten cook time slightly or brush with butter after cooking.
- Tearing while shaping: give the dough more bench rest.
- Too slack: reduce milk slightly or chill the dough for 10-15 minutes before shaping.
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