• Hannah

homemade naan bread.

Impress your friends and spice up your curry evening with this easier-than-it-looks naan bread recipe. Arguably better than shop-bought and the perfect addition to a homemade curry or midnight snack.

woman frying naan bread in a pan / fully grown

Serves: 2-4

Prep Time: 1hr 15mins

Cook Time: 30 mins


● 1x 7g sachet dried yeast

● 1 tsp golden caster sugar

● 150g strong white bread flour

● ½ tsp baking powder

● 25g butter or ghee (if you want to use ghee for the authentically Indian approach, consider avoiding mainstream supermarkets as it can get expensive)

● 150ml natural yoghurt

● 1 tbsp nigella seeds (not a necessity, just a nice addition)


Step 1

Put 125ml warm water into a small bowl add the yeast and 1/2 tsp of sugar. Leave for 10-15 mins or until frothy. In a larger bowl, put the flour, remaining sugar, a sprinkle of salt and baking powder. Mix together, then make a well in the centre.

Step 2

Melt the butter in the microwave and add to the well; add the yoghurt, nigella seeds and yeast mixture. Stir well, then bring the mixture together with your hands. Add water or flour depending on the stickiness – or dryness – of the mixture. The dough should be soft without leaving residue but able to form a ball shape easily.

Step 3

When you’re happy with the consistency, start kneading until the dough is smooth and elastic but still soft. Shape into a ball and place in a bowl. Cover and leave in a warm place for about 1 hr or until doubled in size.

Step 4

Divide the dough into 4 balls, and roll them into a teardrop shape. Heat up a frying pan and add a tsp of butter/ghee. When the pan is very hot, carefully lay the naan bread into it. Let it dry fry, and puff up for about 2 mins – be careful it doesn’t burn - then turn over and cook on the other side until cooked through and charred in patches.

Step 5

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 until you’re ready to eat. If you’re pre-cooking them for later, leave this step until 10 minutes before eating. The naan bread can also be frozen. Just complete steps 1-4, leave to cool, then place in the freezer. They can be defrosted on the side or placed in a toaster!

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