Naan Bread

I have been meaning to attempt a home baked naan bread for a long time but never really thought it would work. This recipe proved me wrong and the naan bread tasted really nice and authentic. I am really excited about sharing it and hope more people try it at home. 

Ingredients for 4 naan breads:

  • 100 ml milk
  • 1 tsp yeast
  • 1 tsp sugar
  • 1 tsp salt
  • 1/2 tsp ground coriander
  • 1/2 tsp garlic powder
  • 1 tbsp oil plus a bit more
  • 225 g self rising flour
  • 75 ml yoghurt
  • 1 egg

Cooking Method:

Warm the milk slightly and mix with the yeast and the sugar. Let it stand for 20 minutes for the yeast to develop. Meanwhile sift the flour together with the salt and half the coriander and garlic powder and make a well in the centre.

Mix the yoghurt, egg and oil together and pour in the flour well. Add the yeast mixture and mix everything well. You can start off with a spoon and when it gets thick start using your hands. Knead the dough for 5-10 minutes on a flat surface. You should get a nice soft ball of dough. Slightly oil it and put it in a tight container in a warm place to prove for at least an hour. It has to double in size. I always use the oven on about 35 degrees C to help the rising. You can leave the dough (not in the oven) for a few hours or even overnight until you are ready to make the naan breads.

Heat both the grill and the oven to their highest point.  Put a heavy based baking tray in the oven. Knock out the dough and knead slightly. Divide into 4 balls and roll them out to about 5mm thickness. Try to get an oval shape. Sprinkle on both sides with some coriander and garlic powder. I found it helps to stack them up with cling film in between ready to bake.

Bake each individually on the heated tray for three minutes in the oven and then 30 seconds in the grill not too high up. Be careful as they burn really easy. Store on a warm plate and cover with a towel until ready to serve. I served mine with my Beef and Mushroom Byriani.

A few tips and tricks:

  • Once you master the technique you can use two trays for faster cooking.
  • I have also heard you can cook them on the hob in a very hot pan or just in the grill, but I haven’t tried this. The technique above worked really well for me.


I hope you enjoy my recipe, please let me know what you think!


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