Naan Bread with Yogurt – Skillet and Oven Methods

I especially like naan alongside a curry, to scoop up the sauce. My soft dough contains fresh yeast, milk and yogurt. As it is sticky at first, I start mixing it with a spoon. This recipe gives a hot-skillet method, with an oven alternative below.

Video: earlier oven method

The video shows the oven method. The recipe card now uses a skillet, with an oven alternative explained below.

Sticky naan dough: what helps?

The dough may stick lightly to your fingers but should knead into a cohesive mass. German Type 550 wheat flour is a useful choice; if unavailable, use plain or all-purpose wheat flour and adjust the milk to suit. Start with 100 ml milk and add the rest only if needed, as yogurt thickness and flour absorption vary. Knead well and allow the dough to rise before adding more flour.

Shape without drying out the dough

Allow about 10 g extra flour for your hands and work surface, using only what is needed. Rest the six dough balls for 15 minutes after dividing so they stretch more easily. Flatbreads about 5 mm thick cook through more readily than very thick pieces. Allow roughly 1 hour 50 minutes overall, including about 75 minutes resting.

Cook briefly in a hot skillet

A heavy skillet holds heat well. Cook one naan at a time without added fat. Flip when bubbles and browned patches appear, then cook the second side. If the outside darkens before the middle is cooked, reduce the heat. Brush with butter after cooking.

Alternative: oven-baked naan

Preheat a suitable baking stone or baking tray with the oven at 250°C conventional heat, following the equipment instructions. Carefully place the shaped naans on the hot surface. Bake for about 6–8 minutes, turning after 3–4 minutes if needed. Look for browned patches and a cooked centre; timing varies by oven. Brush with butter afterwards. The existing video shows my earlier oven version with butter added before baking; the current instructions recommend brushing after cooking.

Kitchen tip

Stack the cooked naans and cover with a clean kitchen towel to keep them soft until serving.

Easy recipe

Naan Bread with Yogurt – Skillet and Oven Methods

Naan bread with yogurt and yeast: six soft flatbreads cooked in a hot skillet, with sticky dough tips, an oven alternative and a video of the oven method.

Prep time

15 min

Cook time

20 min

Yield

6 naans

Save on Pinterest Share Print

Ingredients

− 6 +

• 15 gfresh yeast
• 10 gsugar, about 2 tsp
• 125 mlmilk, 1.5% fat; start with 100 ml, add remainder as needed
• 100 gplain yogurt, 3.5% fat
• 300 gwheat flour, German Type 550 recommended
• 0.5 tspsalt
• 2 tbsprapeseed oil
• 15 gbutter, for brushing after cooking
• 10 gwheat flour, for shaping, as needed

Copy ingredients

Instructions

Cook mode

1. Warm 100 ml of the 125 ml milk until lukewarm and dissolve the fresh yeast and sugar in it. Mix 300 g flour with salt, then add yogurt, the yeast mixture and rapeseed oil. Mix with a spoon, then knead for about 8–10 minutes. Add the remaining 25 ml milk gradually only if the dough feels too firm. It should be soft, slightly sticky and hold together.
2. Cover and leave in a warm, draught-free spot for about 60 minutes until noticeably larger. Allow longer in a cool room.
3. Lightly flour your hands and work surface with the extra flour. Divide into six pieces, shape into balls and rest covered for about 15 minutes. Roll or stretch into flatbreads about 5 mm thick, using only as much extra flour as needed.
4. Preheat a heavy skillet, ideally cast iron, over medium-high heat without letting it smoke. Do not add extra fat. Place one naan in the pan and cook for about 1–2 minutes until bubbles form and the underside has browned patches.
5. Flip and cook for roughly 1 minute on the second side. Adjust the heat if it browns too quickly. Cook longer if needed until the centre is baked through. Repeat with the remaining naans.
6. Melt 15 g butter and brush thinly over the cooked naans. Stack and cover with a clean kitchen towel to keep soft until serving.

Nutrition per serving

Calories

277 kcal

Protein

6.9 g

Carbohydrates

43.4 g

Sugar

3.6 g

Fat

8.1 g

Saturated fat

2.2 g

Fibre

1.6 g

Salt

0.5 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace