Naan bread
- Miriam Nice
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Serves 6 - 8
More effort
Prep: 20 mins
Cook: 35 mins
plus rising and proving
A star rating of 4.8 out of 5.401 ratingsRate
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Make your own Indian flatbreads at home and you'll never go back to buying them. Delicious eaten warm, these naans are ideal served with your favourite curry
Egg-free
Low sugar
Nut-free
Vegetarian
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Miriam's tips for the perfect homemade naans:
- A really hot pan makes all the difference. I let mine heat up well before adding the dough, which helps the naan puff and develop those characteristic golden, slightly charred patches without drying out.
- Giving the dough enough time to rise is important for a light texture. On a cooler day, I'll leave it somewhere warm and draught-free until it's noticeably puffed up rather than relying solely on the suggested rising time.
- For a garlic naan, I'll brush the breads with melted butter mixed with crushed garlic as soon as they come out of the pan. Chopped coriander or nigella seeds also make a delicious addition to the dough before cooking.
- Naan dough is handy for preparing ahead. I'll make it earlier in the day and leave it covered in the fridge after its first rise, then bring it back towards room temperature before shaping and cooking.
- Leftover naan makes brilliant quick flatbread pizzas. Try our chicken tikka masala naan or sausage, caramelised onion and feta naan pizzas.
Ingredients
Nutrition
Units:
MetricUS
-
1x 7g sachet dried yeast
-
2 tsp golden caster sugar
-
300g strong white bread flour
plus extra for dusting
-
½ tsp baking powder
-
25g butter
or ghee, melted, plus extra 2-3 tbsp for the tray and brushing
-
150ml natural yogurt
-
1 tbsp nigella seeds
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Nutrition: per serving (8)
-
kcal224
-
fat8g
-
saturates4g
-
carbs31g
-
sugars3g
low
-
fibre1g
-
protein6g
-
salt0.57g
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Method
-
step 1
Put 125ml warm water into a bowl and sprinkle over the yeast and 1 tsp of the sugar. Leave for 10-15 mins or until frothy. In a larger bowl, put the flour, remaining sugar, ½ tsp salt and baking powder. Mix together then make a well in the centre in which to pour the melted butter, yogurt, nigella seeds and yeast mixture. Stir well, then start to bring the mixture together with your hands. If it’s very wet add a spoonful of flour but if it’s dry add a splash more warm water. It should be a very soft dough but not so wet that it won’t come together into a ball.
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step 2
When you’re happy with the consistency, start kneading, first in the bowl, then transfer the mixture onto a well-floured surface and continue to knead for 10 mins or until smooth and elastic but still soft. Butter a large bowl, then shape the dough into a ball and place in the prepared bowl. Cover and leave in a warm place for about 1 hr or until doubled in size.
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step 3
Divide the dough into six balls and put them on a baking tray dusted with flour, then cover the tray with a damp tea towel. Heat a large non-stick frying pan over a high heat. Take one of the balls of dough and roll it out to form a teardrop shape that’s approximately 21cm long and around 13cm at the widest part. When the pan is very hot, carefully lay the naan bread into it. Let it dry fry and puff up for about 3 mins, then turn over and cook on the other side for another 3-4 mins or until cooked through and charred in patches.
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step 4
Heat the oven to its lowest setting and put the cooked naan bread on a baking sheet. Brush with a little melted butter and cover with foil. Keep warm in the oven and layer up the cooked naans one on top of each other as you make them, brushing each one with melted butter or ghee as you go. Serve warm with curry or dips.
Miriam Nice
Miriam is a food writer, recipe developer and author of Cooking Without a Kitchen and co-author of The Art of Drinking Sober. During seven years at BBC Good Food, she presented the brand's podcast, wrote a regular drinks column and developed over 400 recipes. Alongside writing for publications including Great British Chefs, Miriam also runs her own food blog and has extensive experience in catering. Discover more of Miriam's recipes
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A star rating of 4.8 out of 5.401 ratings
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