You don’t need a tandoor oven to make incredible naan at home. With a bit of yogurt, a hot Baking Steel Griddle, and the right technique, you can create soft, chewy naan with beautiful charred bubbles in your own kitchen. This is the same recipe we used in our live class, and it delivers fast, easy, and packed with flavor.
Whether you’re making it as a side for curry night or just want something warm to dip in olive oil, this naan dough comes together in minutes and cooks up in seconds. Let’s turn up the heat and get started.
Soft & Chewy Yogurt Naan
Makes: 4 Naans
Prep Time: 10 minutes
Rest Time: 1 hour
Cook Time: 5 minutes
Ingredients:
- 2 cups (240g) all-purpose flour
- ¾ cup (180g) full-fat plain yogurt
- 1 tsp salt
- 1 tsp active dry yeast
- 1 tsp sugar
- 2 tbsp olive oil (optional)
- ¼ cup warm water (as needed)
Instructions:
- Mix flour, salt, sugar, and yeast in a bowl.
- Add yogurt and mix until it forms a rough dough.
- Add water slowly until it becomes a soft, tacky dough.
- Knead for 2–3 minutes, cover, and rest for 1 hour.
- Divide into 4 balls and rest again for 10–15 minutes.
- Flatten each into a teardrop shape by hand or rolling pin.
- Cook on preheated Baking Steel at 500°F for 1–2 minutes per side, until blistered and golden.
🔍 Nutrition Snapshot (per naan)
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Calories: ~315
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Protein: 9g
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Fat: 7g
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Carbohydrates: 51g
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Sugar: 2g
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Fiber: 1g
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Sodium: ~420mg
Based on a recipe that yields 4 naan using full-fat yogurt and all-purpose flour. Values are estimated and can vary slightly depending on ingredients used.
Your Home Tandoor? It’s the Baking Steel®
You don’t need a clay tandoor to make incredible naan. The Baking Steel® transforms your home oven or stovetop into a blazing hot cooking surface just like the searing walls of a traditional tandoor.
A tandoor runs hot usually 500°F and above which is exactly the kind of heat the Baking Steel loves. Preheat your steel to 500°F, and you’ve basically got a restaurant-grade naan station in your own kitchen.
In a tandoor, dough sticks to the ultra-hot walls and puffs up almost instantly, forming those beautiful air pockets and lightly charred bubbles. On the Baking Steel, it’s the same story: the intense, even heat from the steel creates a crisp, blistered bottom, a soft, steamy center, and a touch of char in just minutes.
Whether you’re using the Baking Steel Original in the oven, or the Mini or Skinny on your stovetop, it’s your modern-day tandoor. And it doesn’t just stop at naan you’ll be using it for pizza, smashburgers, and more. But for naan? It’s game over.
Ready to make naan the Baking Steel way?
Make Naan on SteelWhy You’ll Love This Yogurt Naan Recipe
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No tandoor required just your Baking Steel and home oven
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Ready in under 2 hours (no overnight rise!)
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Soft, fluffy texture with crispy blistered spots
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Just 6 ingredients pantry staples
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Versatile: perfect for dipping, wraps, or pizzas
🍽️ Naan FAQs
Can I make naan without yogurt?
Yogurt gives naan its signature tenderness and tang, but if you're in a pinch, you can sub in buttermilk or even a mix of milk and lemon juice. Just know — the flavor and texture will shift a bit.
Do I need a tandoor to cook naan?
Not even close. Your Baking Steel is your home tandoor — it gets ripping hot, holds that heat, and gives you the charred bubbles and chewy texture you’d get from a clay oven.
What kind of flour is best for naan?
All-purpose flour works great. It’s soft enough to stretch and puff, but strong enough to hold shape. You can experiment with bread flour for extra chew or even some whole wheat for a nuttier bite.
Can I make this naan ahead of time?
Yes! You can mix the dough earlier in the day and let it sit in the fridge. Or cook the naan and reheat on a hot Baking Steel or dry skillet when you're ready to serve.
How do I store leftover naan?
Wrap them in foil or a towel and store at room temp for a day or two. For longer storage, freeze them in a zip-top bag they reheat beautifully on the steel or in a toaster oven.
Can I freeze naan dough?
Absolutely. Ball it up after mixing, freeze on a tray, and once solid, store in a bag. Thaw overnight in the fridge, then bring to room temp before stretching and cooking.
What kind of yogurt should I use for naan?
Use plain full-fat yogurt for the best flavor and texture. The extra fat adds richness and helps create a soft, pliable dough that chars beautifully on your Baking Steel. Avoid flavored or low-fat yogurts — they’ll throw off the balance.
