Yogurt naan

Fluffy, airy & chewy homemade flatbread without yeast.

Don’t be intimidated by bread making, this naan is an easy one to try. If you have homemade yogurt in the fridge and flour in the cupboard, you can make soft and pillowy flatbread the traditional way, without yeast. All you need is your hands, a bowl, and a rolling pin. You don’t need a traditional tandoor oven to get signature beautiful brown blisters either. Homemade yogurt naan is easily cooked in a cast-iron skillet on your stove top. You’ll be amazed watching them puff up into breads right before your eyes.

Brush with melted butter or ghee then enjoy fluffy and chewy flatbread that look like they’re right out of an Indian restaurant. Yogurt naan are great plain, but we recommend you hit then with nigella seeds for that authentic look or roll in some fresh garlic for a massive flavour boost.

The soft, pliable texture makes them perfect for mopping up curries, dipping into labneh or wrapping around fillings. Don’t be surprised if you become addicted to the texture, taste and versatility of homemade yogurt naan.

GLUTEN FREE OPTION

Yogurt naan can be made with gluten-free flour, but the texture will be very different. No raise or signature bubbles but still a tasty bready option if that’s what you need.  The dough is fragile, so make them small and be gentle lifting into the skillet. Cook each side until golden spots appear. A bit of crunch is extra tasty. We highly recommend lots of butter and adding garlic or coriander and a sprinkle of salt to boost the flavour.

WATCH HOW HERE

Makes: 4-6 depending on the size of your pan

INGREDIENTS

300 grams (2 cups) bread flour or all-purpose plain flour, plus extra for rolling
1 teaspoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup homemade yogurt
2 teaspoons olive oil
Splash of milk or water (only if it’s required)
1-2 tablespoons salted butter or ghee, melted

Optional toppings
2-4 garlic cloves finely chopped
2 tablespoons coriander finely chopped
Nigella seeds, sprinkled

METHOD

1.   Add the dry ingredients to a large bowl and mix with a spatula to combine then make a well in the centre.
2.   Add the yogurt and oil and mix (using your hands or a spatula) to bring the dough together into a rough ball.
3.   Use a little flour to dust a bench top or board and turn out the dough.

4.   If the dough is too sticky, sprinkle over a little more flour and work it in. If it is too dry, add a drop of milk or water.
5.   Gently knead until smooth.
6.   Set the dough aside for 10 mins (for naan in under 30 mins) or up to 4 hours to leaven. Leaving the dough sit for longer will improve the fluffiness.
7.   While you wait for the dough, prepare the toppings.
8.   Divide the dough into 4 or 6 portions.
9.   Dust the pin and rolling surface with more flour.
10. Use a rolling pin to form the shape. Round, oval or a rustic in between is fine. Roll the dough nice and thin. Use your pan size as a guide. The dough must be able to lay flat in the base of the pan.

11.  Sprinkle on toppings of your choice and then roll again so they stick into the dough.
12.  Heat a well-seasoned cast iron skillet over medium-high heat until it is just starting to smoke. To get a fluffy soft naan you need a very hot pan so they cook fast.
13.  Place the dough into the pan with the toppings facing up. Let cook for approximately 1 minute. If conditions are right, pockets will puff up with steam and rise. If it doesn’t happen, don’t worry, they will still taste great. The bread should have some nice colour and be a little bit crisp when you flip them over. The second side will take less time to cook. They are done when the air pockets turn brown and blister, but the insides are still nice and soft and fluffy.
14.  Straight from the skillet the naan will be fat and pillowy, as they cool they will flatten out.

15.  Brush generously with butter or ghee.
16.  Cover to keep warm while you cook the remaining breads.
17.  If you plan on storing your naan breads, do not brush them with the butter. Let cool completely to prevent condensation, then store in airtight containers at room temperature for up to 2 days or for up to 4 days in the fridge. When ready to eat, heat them up on a pan over low-medium heat, or for 1-2 minutes in a moderate oven then brush with butter!

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