Naan with Yogurt Recipe:

Naan is the favorite bread of South Asia and is widely loved throughout the rest of the world. This old flatbread is soft and airy and usually serves to serve along curries dals or other savory foodstuffs. Traditionally baked in a tandoor-a clay oven-naan is also quite easy enough to make at home in a conventional oven or even on a stovetop.

Yogurt is one of many ingredients to enhance flavors and textures within the naan. Yogurt will make the naan soft, but softness brings tanginess and richness from yogurt to this bread. So let’s have a step-by-step guide for making yogurt naan at home suitable for any kind of meal, whether on weekdays or for special guests who are coming over for dinner.

Naan with Yogurt – Dough Ingredients:

Principal ingredients:
Maida – 3 cups
Yogurt – ½ cup (high-fat yogurt will be the best)
Warm water – ½ cup (may vary according to dough consistency)
Active dry yeast – 2 teaspoons
Sugar – 1 tablespoon
Salt – 1 teaspoon
Baking powder – 1 teaspoon
Olive oil (or ghee) – 2 tablespoons
Milk – 2 tablespoons (extra to get very soft naan)
Kalonji – 1 teaspoon (for decoration)
Coriander leaves – handful of leaves (for garnish)
For the Butter:
Unsalted butter – 2 to 3 tablespoons (melted)
Garlic (optional – 2 cloves (chopped finely for naan with garlic

To get started, if you are planning to use yogurt to make your naan you will have to make the dough. The dough needs time to sit and rise, so this actually takes a little time before preparation to cook. This is how you can do it:

Step 1: Activate the Yeast
It is the yeast that makes naan soft and puffy. Thus, proper activation of the yeast requires the water used to be warm but not hot since hot water can eradicate the yeast.

1. In a small bowl, combine the warm water (checking that it won’t be too hot, about 110°F or 45°C), sugar, and active dry yeast. Mix well and let it rest for 5-10 minutes until the mixture froths and foams. This means the yeast is activated and can now be used for baking.

Step 2: Mix the Dry Ingredients
Combine dry ingredients. Meaning, all-purpose flour, salt, and baking powder. Just stir it gently to ensure all is well incorporated. Baking powder makes naan light and feathery in texture even if it isn’t baked in a tandoor.

Step 3: Yogurt and Other Wet Ingredients
This is the time where yoghurt is added. Mix all together the yoghurt-activated yeast mixture with the milk taken and the olive oil, or ghee. Yogurt adds a rich sour taste with an additional tenderness to the dough.

1. Using hands or spoon mix until the dough comes together. You may need a little water at this stage to ‘come together’ for you. It should be soft, slightly sticky but not wet.
Step 4: Knead the Dough
Knead the dough so that the gluten is activated and the naan will be soft and fluffy. If the dough feels sticky, you can lightly oil your hands to make it easier.

1. Transfer the dough onto a floured surface and knead for about 5-7 minutes. The dough should become smooth, elastic, and soft.
2. Knead the dough until it is elastic, into a ball and retains this ball in a greased bowl. Now cover the bowl with a clean kitchen towel or plastic wrap.

Step 5: Allow the Dough to Rise
Let it sit in a warm, draft-free place for about 1-1.5 hours or until it has doubled in size. That is when the yeast is going to make the dough rise, soft, fluffy, almost like a pillow.

Shaping and Baking the Naan

Once it is ready, you shape and bake your naan. You really don’t need a tandoor to bake naan right at home in your comfort zone. You can do it so easily on a hot skillet or even in the oven. This is how to go about it:

Step 6: Divide the Dough
Punch down the dough when it has risen and make sure to squeeze any air bubbles that could form out of the dough. Divide the dough into little balls of about the same size according to the naan you would want; normally, you are looking for something about 6-8 in size. You can use either an ice cream scoop or your hands for this.

Step 7: Roll Out the Naan
On a lightly floured surface, take one ball of dough and flatten it with your fingers or rolling pin, spreading it out into a circle or oval, to be about 1/4 inch thick. Be careful while rolling out the dough not to compress the air pockets in it which make the naan so fluffy.

You can then add a pinch of nigella seeds, kalonji, to the dough before rolling it out for another flavor.

Step 8: Naan Preparation
How to make Naan at home can either be prepared in one of two principal manners. That is either cooked using a cast iron skillet or baked in the oven. Here are each of the methods.
Method 1: Naan Cooking on Cast Iron Skillet or Non-stick Pan
1. Heat a cast iron skillet or non-stick pan over medium-high heat. It should be hot, but not smoking.
2. Place the rolled out naan in the hot skillet. Within seconds, you should see forming bubbles on the top surface of the naan.
3. Toast the naan for 1-2 minutes till you see golden brown spots at the bottom of the naan and flip it over using tongs or spatula.
4. Cooking the other side for 1-2 more minutes or is golden brown, cooked through You can press a cloth or a spatula against the naan to cook equally well.
Next method of producing naan.
If you like to bake the naan, preheat your oven to 500°F (260°C). Put a baking sheet or pizza stone in the oven as it is heating up so it gets hot.
1. Cook the naan rolled out as is on a hot baking sheet for 3-5 min, until well puffed up and golden.
2. Complete last 1-2 mins under the broiler getting nicely charred atop, almost to finish as for tandoor finish.

Step 9. Buttering of Naan:
Just once the naan is cooked, brush it with melted butter for that extra richness. To make garlic naan, just add minced garlic into the butter and brush this on top of the naan. To give it that extra kick, sprinkle some fresh coriander leaves on top.

Serving Naan with Yogurt

Naan and yogurt make perfect pair curries, dal, kebabs, which can also make for a delicious side to salads or dips. Soft, mildly tangy naan with yogurt complements great rich, potent curries: butter chicken, chicken tikka masala, or paneer tikka, to name some. It will go equally good with chutneys, raita or even a plain bowl of yogurt for dipping into.

Tips to get perfect naan with Yogurt

Use full-fat yogurt in the dough so that it remains soft and well in taste. Low-fat yogurt makes the naan a bit denser.
Knead the dough. Kneading of dough makes all the difference for a soft airy naan. Take ample time to knead the dough till it’s smooth and elastic.
-Allow the dough to rust as it is also the time of yeast action while giving it an airy texture after kneading
– For highly crispy naan, roll thinner
– Best consumed fresh. Leftovers stored in an airtight can be reheated again in either microwave or a skillet.This is another delicious version of naan bread. It is warm and soft along with tenderness and a slight sourness that elevates the flavor of any dish served with it. Whether you are using a skillet or cooking it in the oven, this homemade naan recipe will leave everyone marveling at its flavor. And with simple ingredients, you could have homemade naan with yogurt warm and fresh in just a few short hours. It goes well with any of your favorite curries, or just for a snack!

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