Print: Yogurt Naan Recipe

Soft & Chewy Yogurt Naan (No Tandoor Required)

Yield: 4 naan breads
Prep time: 10 minutes
Rest time: 1 hour
Cook time: 2 minutes per naan

Ingredients:

• 2 cups (240g) all-purpose flour
• 1/2 teaspoon fine sea salt
• 3/4 cup (180g) full-fat yogurt
• 1 tablespoon olive oil
• 1 teaspoon instant yeast
• Optional: melted butter and fresh herbs for brushing

Instructions:

1. In a medium bowl, mix the flour and salt.
2. Stir in yogurt, olive oil, and yeast. Mix until combined.
3. Knead briefly until a smooth dough forms, about 1 minute.
4. Cover and let rest at room temperature for 1 hour.
5. Divide into 4 equal pieces and roll or stretch into flat ovals.
6. Preheat your Baking Steel in the oven or on the stovetop to 500°F (260°C).
7. Cook each naan for about 1 minute per side until blistered and golden.
8. Brush with melted butter and top with herbs, if using. Serve warm.

Note: This dough is soft and easy to work with. You can refrigerate it after resting for use later the same day.