Naan Bread

Naan Bread

Naan bread is an all time favourite Indian bread of mine, although Chapati and Roti are also good, but Naan is my go to bread!

The word Naan is actually an English adaptation and probably comes from the Persian word Nān which basically means bread!

The difference between Naan bread and other Indian breads is that Naan bread is made using yeast and yogurt and is left to rise, it is also cooked in a Tandoor oven, used in Northern India, whereas other Indian breads are mostly a basic flour and water mix which can then be cooked in a pan, although naan bread can also be cooked in a hot pan.

These days you can buy ready made naan bread is most supermarkets, but let’s be honest, they are always too dry and you can taste the preservatives. There are some pretty good frozen naans on the market, but you really can’t beat a freshly baked naan to wipe up that delicious curry!

This recipe is for making a basic plain Naan, but filled Naans are also popular.


  • 200g plain flour
  • 100g strong bread flour
  • 1 tsp sugar
  • 1.5 tsp fast-action yeast
  • 1 tsp salt
  • 4 tbsp natural yogurt
  • 2 tbsp melted ghee, butter or vegetable oil
  • 100ml milk
  • 100ml water
  • Some melted butter to brush on the naans before serving
  • Nigella seeds to sprinkle over the finished naans (optional)

Preparation method:

To prepare the naan bread, sift the flours, sugar, salt and yeast into a large mixing bowl. Warm the milk and water together, to about 38°c.

Add the yogurt and melted ghee or oil to the flour mix, then pour in the warm milk/water mix and mix it all together into a soft pliable dough. Add a little more warm water gradually if need be.

Place the dough mix onto a floured surface and kneed for 5 minutes or so until you have a nice smooth dough. Put the dough into a clean bowl, cover with a tea towel and leave in a warm place until it has doubled in size. Then once again take the dough out and place on a floured surface, kneed the dough again for several minutes until it has a nice elasticity to it, then cut the dough into 6 even portions.

Heat a pan up and when hot, roll out the first portion to a naan shape and place in the dry pan. There is no need for any oil or ghee. When it starts to puff up simply turn the naan over and cook the other side. When done put it on a warm plate and cover with a tea towel. When you have them all made, brush with some melted butter and sprinkle with Nigella seeds. That is of course optional.

Serve up with your favourite Indian recipes and enjoy!