naan recipe with yogurt
The Best naan recipe with yogurt
My family loves how easy it is to customize naan. We’ll often add garlic and ginger for extra flavor, or just keep it plain if we’re keeping it simple. It’s especially handy for special occasions—whether it’s a birthday dinner or a casual get-together—because it’s always a hit. Plus, the yogurt in the dough makes it lighter than store-bought, so it’s not just delicious but also a little healthier than you might think. It’s that kind of recipe that feels like a little extra effort, but it’s worth it every time.
Classic Yogurt-Naan with Garlic Tomato Sauce
A soft, pillowy naan baked with yogurt for extra tenderness, served with a tangy garlic tomato sauce. Perfect for pairing with grilled meats or as a side for curries.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1/2 cup plain yogurt
- 1 large egg
- 1 tbsp olive oil
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp red pepper flakes (optional)
👨🍳Directions
-
1
Preheat oven to 425°F. In a bowl, mix flour, salt, yogurt, egg, and olive oil until a soft dough forms. Cover and rest for 15 minutes. -
2
Preheat a heavy skillet or griddle over medium-high heat. Roll the dough into 4 thin circles, about 6 inches in diameter. -
3
Cook each naan for 1–2 minutes per side until puffed and golden brown. Transfer to a baking sheet and bake for 5–7 minutes to soften. -
4
While naans bake, heat olive oil in a saucepan over medium heat. Sauté garlic for 30 seconds until fragrant, then add tomato sauce and red pepper flakes. Simmer for 5 minutes.
🔧Equipment
- Mixing bowl
- Rolling pin
- Baking sheet
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Yogurt-Naan with Garlic Tomato Sauce Works
❓ Frequently Asked Questions About Yogurt-Naan with Garlic Tomato Sauce
Can I substitute store-bought yogurt for homemade yogurt in this naan recipe?
Yes, you can use store-bought plain yogurt, but for the best texture, opt for full-fat, unsweetened yogurt (like Greek yogurt) to mimic the tanginess and creaminess of homemade yogurt. If using a thinner yogurt, add an extra 1–2 tablespoons of milk to the dough to improve consistency.
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Why does my naan turn out flat instead of puffy?
Flat naan often happens if the dough isn’t rested long enough or if the oven isn’t hot enough. Let the dough rise for at least 1 hour (or until doubled) and preheat the oven to 500°F (260°C). If using a cast-iron skillet, heat it first and place it directly on the oven rack to create a hot surface for quick, puffy cooking.
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How do I keep naan soft after baking?
To maintain softness, let naan cool slightly on a wire rack before serving—it will firm up as it cools. For extra freshness, wrap cooled naan in a clean kitchen towel and store in an airtight container at room temperature for up to 2 days. For longer storage, freeze naan flat on a tray before transferring to a bag (thaw before reheating).
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What if I don’t have a rolling pin?
A rolling pin isn’t strictly necessary, but it helps flatten the dough evenly. If you don’t have one, use a clean, heavy glass or ceramic plate. Roll the dough gently between two sheets of parchment paper for easier handling. Alternatively, press the dough with a fork or your hands for a rough texture.
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Can I make naan ahead of time and reheat it later?
Yes, but reheat naan quickly to avoid drying out. Place a sheet of parchment paper between naan and a preheated oven at 375°F (190°C) for 5–10 minutes. For a crispier finish, toast naan in a skillet over medium-high heat for 1–2 minutes per side. Avoid microwaving, as it can make naan soggy.
