This free naan dough calculator scales naan dough by servings. Enter how many people you are feeding and how many naans each person gets, and the tool gives total naans, dough, flour, yogurt, water, yeast, salt and ghee for tandoor-style or pan-cooked naan.
Yogurt is what separates naan from plain flatbread. It tenderises the crumb, adds a gentle tang, and helps the bread blister and char without drying out, which is why naan stays soft long after pita would go crisp. The ghee brushed on at the end adds richness and keeps the surface supple.
To use the tool, enter your numbers in the fields above and press the calculate button. The results table updates at once, and you can change any number and calculate again as often as you like. Everything runs in your browser, so nothing you enter is sent to a server, and you need no account and no sign-up.
The formula starts at 90 grams of dough per naan, a size that cooks through in a hot pan without going thick and bready. Flour follows baker percentages: yogurt at 25 percent, water at 25 percent, ghee at 5 percent, salt at 1.8 percent and instant yeast at 1.2 percent, a total factor of 1.58.
Example: for 4 servings at 2 naans each, the tool gives 8 naans, 720 grams of dough, 455.7 grams of flour, 113.9 grams of yogurt, 113.9 grams of water, 5.5 grams of yeast, 8.2 grams of salt and 22.8 grams of ghee. Rest the dough until doubled, roll into teardrops, and cook in a dry, very hot pan until blistered.
Tip: use full-fat yogurt, not low-fat. Low-fat yogurt adds water without richness and makes a thinner, less tender naan, while full-fat yogurt gives the soft, pillowy crumb that defines good naan.
Tip: cook in a dry pan, not an oiled one. Oil fries the surface instead of blistering it, so a dry, very hot pan gives the charred bubbles and soft inside that make naan taste like it came from a tandoor.
Tip: brush with ghee while hot. Ghee brushed on straight from the pan melts into the surface and keeps naan soft as it cools, while naan left plain dries out within minutes.
Common question: Can I make naan without yeast? Yes, with baking powder, but the result is different. Yeast naan is softer and more flavourful, while baking-powder naan is quicker and a little denser, so use yeast when you have time to let the dough rise.
Common question: Why is my naan tough? The usual causes are over-kneading, rolling too thin, or cooking too long. Naan needs a gentle hand, a medium thickness, and a fast, hot cook that blisters the outside while the inside stays soft.
Common question: Can I freeze naan dough? Yes. Freeze portioned balls after the first rise, thaw in the fridge overnight, and roll and cook as usual. Frozen dough keeps well for about a month.
Timing and storage matter as much as the numbers. Make the dough when you have time for a slow rise and a proper bake, not rushed between other jobs, because bread rewards patience far more than speed. Store finished bread in a way that protects the crust you worked for, and reheat gently rather than microwaving it soft.
A note on accuracy: weigh your ingredients with a kitchen scale, because cup measures vary by how flour is scooped and packed, and a 10 percent flour error changes hydration enough to notice. Check your scale with a known weight now and then, and keep the same units through the whole recipe so nothing gets converted twice by mistake.
This tool is free to use as often as you like. Bookmark it, run it for every batch, and let it carry the measuring while you focus on shaping, baking and enjoying the bread itself.