How much dough do I need per naan?

A standard naan uses 80–90g of dough (about the size of a golf ball). Mini naan for appetizers uses 60g, and large naan for wrapping kebabs uses 120g. The dough is rolled or stretched to about 1/4 inch thickness and cooked on extremely high heat for 1–3 minutes. - Mini naan: 60g dough ball, ~5″ diameter when stretched - Standard naan: 90g dough ball, ~8″ diameter when stretched - Large naan: 120g dough ball, ~10–12″ diameter when stretched - Roll or hand-stretch to about 1/4 inch (6mm) thickness - Naan should be slightly uneven/tear-drop shaped, not perfectly round

What is the best cooking method for homemade naan?

A preheated cast iron skillet on high heat is the best home method—it replicates the intense direct heat of a tandoor oven. Heat the skillet until it smokes, then cook naan for 1–2 minutes per side. The broiler method (placing rolled naan directly under a hot broiler) is the second best option. A pizza stone on a grill also works well. - Cast iron skillet: preheat until smoking, 2–3 min per naan, best char - Broiler/oven: 3–4 min on top rack, good bubbles but less char - Grill: 2–3 min per side on hot grates, smoky flavor - Tandoor/pizza oven: 1–2 min, authentic but requires special equipment - Cast iron + broiler combo: cook bottom on skillet, finish top under broiler

Does naan dough need yogurt?

Yes—yogurt is what makes naan distinct from regular flatbread. It adds tenderness, slight tang, and helps the dough stay soft even as it cools. Use full-fat plain yogurt for the best texture. Greek yogurt works but the dough will be slightly drier—add 1–2 tablespoons extra water. Dairy-free yogurt (coconut or soy) produces acceptable results. - Regular yogurt: 25% of flour weight, best texture and tang - Greek yogurt: thicker, use same amount but add 1–2 tbsp extra water - Dairy-free: coconut or soy yogurt works, slightly different flavor - Yogurt tenderizes gluten, keeping naan soft even when cooled - The lactic acid also activates baking powder for extra puffiness

How do I make garlic naan?

Make the naan dough as normal. For garlic butter: melt 2 tablespoons of butter per 4 naan, mix in 2 minced garlic cloves and 1 tablespoon of chopped fresh cilantro. As each naan comes off the skillet, immediately brush the top generously with the garlic butter mixture. The heat melts the garlic into the bread. - Garlic butter ratio: 2 tbsp butter + 2 cloves garlic per 4 naan - Add 1 tbsp fresh cilantro (or parsley) per 4 naan - Brush immediately after cooking while the naan is still hot - Alternatively, press minced garlic into the dough before cooking - For extra garlic flavor, add roasted garlic paste to the dough itself

How much does homemade naan cost compared to restaurant naan?

Homemade plain naan costs about $0.10–$0.15 per piece. Garlic naan adds about $0.05 for the butter and garlic. Restaurant naan costs $2.50–$4.00 per piece, and frozen store-bought naan runs $0.60–$1.00 each. A batch of 8 homemade garlic naan costs about $1.50 total. - Plain homemade: $0.10–$0.15 per naan - Garlic homemade: $0.15–$0.20 per naan - Cheese or peshwari: $0.25–$0.35 per naan - Frozen store-bought: $0.60–$1.00 per naan - Restaurant naan: $2.50–$4.00 per piece

Naan Calculator — Dough Ingredients, Garlic Butter & Stuffing

Get precise dough ingredients for homemade naan bread, plus garlic butter and stuffing amounts for any batch size

Total Dough

800g

Per Naan

100g

Total Cost

$2.19

Number of Naan

Size

Cooking Method

Flour Type

Yogurt Type

Dough Recipe

800g

total dough for 8 naan

Flour

437g

3.5 cups

Yogurt

109g

7.3 tbsp

Full Ingredients

Ingredient	Grams	Volume
Flour	437g	3.5 cups
Yogurt	109g	7.3 tbsp
Water (warm)	175g	11.7 tbsp
Oil / Ghee	35g	2.5 tbsp
Sugar	22g	5.5 tsp
Instant Yeast	8.7g	2.8 tsp
Salt	8.7g	1.5 tsp
Baking Powder	4.4g	1 tsp

Garlic Butter

Butter (melted)4 tbsp

Garlic (minced)4 cloves

Fresh Cilantro2 tbsp

Cooking Guide

Rise Time1–1.5 hours

Cook MethodCast Iron Skillet

Time per Naan2–3 min

Dough Ball Weight100g

Cost Comparison

Homemade (per naan)$0.27

Store-Bought Frozen$0.75

Restaurant Naan$3.00

Total batch: $2.19 for 8 naan (garlic butter)

Pro Tips

High Heat: Naan needs intense heat. Preheat your cast iron until it smokes. The dough should bubble and char in spots within 1–2 minutes.

Yogurt is Key: Yogurt adds tang and tenderness. Full-fat yogurt gives the best texture—Greek yogurt works but use slightly more water.

Brush Immediately: Brush with melted butter or ghee the moment naan comes off the heat. It absorbs the fat while hot, making it soft and flavorful.

Method	Time/Naan	Char Level	Ease
Cast Iron	2–3 min	Excellent	Easy
Broiler	3–4 min	Good	Easy
Grill	2–3 min	Great	Medium
Tandoor	1–2 min	Authentic	Advanced

Yogurt Type	Amount (% flour)	Texture	Adjustments
Regular Plain	25%	Soft, tangy	None needed
Greek	25%	Slightly drier	+1–2 tbsp water
Coconut (dairy-free)	25%	Mild, soft	Slightly less tang
Soy (dairy-free)	25%	Comparable	Neutral flavor

Garlic Method	Butter/4 Naan	Garlic/4 Naan	Flavor Intensity
Brushed Garlic Butter	2 tbsp	2 cloves	Medium
Pressed into Dough	1 tbsp	3 cloves	Strong, embedded
Roasted Garlic Paste	2 tbsp	4 cloves	Rich, mellow

Method	Time/Naan	Char Level	Ease
Cast Iron	2–3 min	Excellent	Easy
Broiler	3–4 min	Good	Easy
Grill	2–3 min	Great	Medium
Tandoor	1–2 min	Authentic	Advanced

Yogurt Type	Amount (% flour)	Texture	Adjustments
Regular Plain	25%	Soft, tangy	None needed
Greek	25%	Slightly drier	+1–2 tbsp water
Coconut (dairy-free)	25%	Mild, soft	Slightly less tang
Soy (dairy-free)	25%	Comparable	Neutral flavor

Size	Dough Weight	Diameter	Best For
Mini	60g	~5″	Appetizers, dipping
Standard	90g	~8″	Dinner, curry
Large	120g	~10–12″	Wraps, kebabs

Type	Homemade	Store Frozen	Restaurant
Plain	$0.12	$0.75	$2.50
Garlic	$0.18	$0.85	$3.00
Cheese	$0.30	$1.00	$3.50
Peshwari	$0.35	N/A	$4.00

Naan Calculator — Dough Ingredients, Garlic Butter & Stuffing

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