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, fast, easy, and packed with flavor.
Whether it’s curry night or just 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 stir until a rough dough forms.
- Add water slowly until soft and tacky.
- Knead 2–3 minutes, cover, and rest for 1 hour.
- Divide into 4 balls, rest 10–15 minutes.
- Flatten into teardrop shapes 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)
- Calories: ~315
- Protein: 9g
- Fat: 7g
- Carbohydrates: 51g (Sugar: 2g)
- Fiber: 1g
- Sodium: ~420mg
Based on a recipe yielding 4 naan with full-fat yogurt and all-purpose flour. Values are estimates.
Your Home Tandoor? It’s the Baking Steel®
You don’t need a clay tandoor to make incredible naan. The Baking Steel® transforms your oven or stovetop into a blazing hot cooking surface just like the searing walls of a traditional tandoor.
Preheat your steel to 500°F and you’ve basically got a restaurant-grade naan station. The intense heat creates a crisp, blistered bottom, a soft center, and charred bubbles in minutes.
Whether you’re using the Original in the oven, or the Mini or Skinny on your stovetop, it’s your modern-day tandoor. And it doesn’t stop at naan you’ll be using it for pizza, smashburgers, and more.
Ready to make naan the Baking Steel way?
Make Naan on SteelWhy You’ll Love This Yogurt Naan Recipe
- No tandoor required, just your Baking Steel
- Ready in under 2 hours
- Soft, fluffy texture with crispy blistered spots
- Only 6 pantry-staple ingredients
- Versatile: perfect for dipping, wraps, or pizzas
🍽️ Naan FAQs
Can I make naan without yogurt?
Yogurt gives naan its tenderness and tang, but you can sub in buttermilk or milk + lemon juice. Flavor/texture will shift slightly.
Do I need a tandoor to cook naan?
Nope. Your Baking Steel is your home tandoor it gets ripping hot and delivers those charred bubbles and chewy texture.
What kind of flour works best?
All-purpose flour is perfect. Bread flour = extra chew, whole wheat = nuttier bite.
Can I make naan ahead of time?
Yes. Mix dough earlier and chill, or cook and reheat on your Baking Steel/skillet.
How do I store leftovers?
Wrap in foil or a towel for 1–2 days at room temp. For longer storage, freeze and reheat on the steel or in a toaster oven.
Can I freeze naan dough?
Yes. Freeze dough balls on a tray, then store in a bag. Thaw overnight in the fridge and bring to room temp before cooking.
What yogurt is best?
Plain full-fat yogurt. The fat adds richness and softness. Avoid flavored or low-fat yogurts.
