Yogurt in Flatbread Dough

The yogurt in Manisha's Indian flatbread serves dual purposes that no other ingredient can replicate. First, the lactic acid tenderizes the gluten, creating a soft, pliable bread that tears easily and stays supple even as it cools. Second, it provides the subtle tang characteristic of authentic naan and similar Indian breads—a flavor dimension that plain water or milk simply cannot achieve. Use plain whole-milk yogurt for best results; low-fat versions lack the richness needed for proper texture. The yogurt also helps the dough brown beautifully on a hot dry surface, contributing to those inviting golden spots Mary Berry praised. For the ideal balance, the ratio should be roughly equal parts yogurt and water in the liquid component.