Milk and yogurt are not interchangeable with plain water in a quantity worksheet. The Whatson Naan Dough Calculator lists them separately, along with flour, water, salt, yeast, sugar and oil.
It solves an ingredient schedule from the number and raw mass of the dough balls. It does not claim the combined liquid ingredient percentages are the dough’s true water hydration.
Every entered percentage is based on flour
A milk entry of 10% means milk mass is one tenth of the flour mass. A yogurt entry of 15% means yogurt mass is 15% of flour. Their entire masses belong in the dough total, but their water content is not analysed.
Choose percentages from your own established naan formula. The opening worksheet is an arithmetic example, not a recipe verified for a tandoor, frying pan or domestic oven.
Six 120 g balls with the example formula
Enter six balls at 120 g each, 45% water, 10% milk, 15% yogurt, 1.5% salt, 1% yeast, 3% sugar and 3% oil. The target batch is 720 g.
| Ingredient | Calculated mass |
|---|---|
| Flour | 403.361 g |
| Water | 181.513 g |
| Milk | 40.336 g |
| Yogurt | 60.504 g |
| Salt | 6.050 g |
| Yeast | 4.034 g |
| Sugar | 12.101 g |
| Oil | 12.101 g |
The full precision schedule totals 720 g. Adding rounded table entries can produce a small rounding difference.
Product changes remain recipe changes
The calculator has no field for milk solids, yogurt thickness or yeast type. Replacing an ingredient with another product while keeping its mass does not ensure the dough behaves identically.
Likewise, setting milk or yogurt to zero removes its mass from the formula but does not automatically supply an alternative recipe. Decide the revised percentages before calculating the new batch.
Portioning and costing follow the weighing schedule
For dough retained in the bowl or a separately entered handling loss, use Dough Portion Calculator after weighing the available dough. The naan calculator itself allocates the requested full ingredient mass without a loss percentage.
Recipe Cost Calculator can attach your own PKR quotes to this ingredient schedule. Butter brushed on top, sesame, packaging and any other additions need their own cost rows; they are not inferred from the naan name.
Save the recipe percentages and product names together. The ball mass is a pre cooking target, while finished size, cooking time and fermentation readiness remain part of your actual preparation method.