Naan breads

Serves: 4 - Time:

Naan breads
Naan breads Naan breads

I know there are lots of supermarket versions of this Indian flat bread but I have yet to find one I really like. They are so easy to make but remember to allow enough time for the naan dough to prove-about 2 hours. Just before serving I might brush the warm breads with a little extra melted butter. You could stretch the dough to make 6 small naan if you prefer.


  • 250g strong plain flour
  • ½ tablespoon easy blend dried yeast
  • 1 teaspoon sugar
  • Scant teaspoon fine salt
  • 110ml milk
  • 5 tablespoons natural yogurt
  • 40g butter, melted
  • Nigella seeds
  • To serve Extra melted butter
Naan breads


  1. Put the flour in the bowl of a kitchen mixer and spoon the yeast onto one side and the sugar and salt on the opposite side. Make a rough well in the centre of the flour. Mix together the milk, yogurt and half the melted butter and pour into the well. Stir to mix everything together.
  2. When the dough has formed a rough ball, fit the dough hook on the mixer and knead for 5 minutes. Alternatively, you can do this by hand on a lightly floured surface.
  3. Put the dough in a lightly oiled large bowl and cover with cling film. Leave to prove in a warmish place for about 2 hours until the dough has doubled in size.
  4. Knock back the dough and divide into 4 equal pieces. Heat a frying pan until it is smoking hot. Stretch out each dough ball to a rough triangle, about 3-4mm thick. You can roll it out but using your hands is just as easy and a naan is not a perfect shape.
  5. Cook each naan in the hot frying pan for about 2-3 minutes then flip over and continue to cook for a further 2-3 minutes. The surface should be blistered and slightly charred. Brush each naan with the remaining melted butter and sprinkle over the nigella seeds. Keep warm in a very low oven.
Naan breads