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Naan Bread

Prep Time 15 minutes
Cook Time 20 minutes
Proving Time 1 hour
Servings 8 breads


  • 110 ml warm water
  • 5 g sachet dried yeast
  • 2 tsp caster sugar
  • 300 g strong white bread flour
  • 1/2 tsp salt
  • ½ tsp baking powder
  • 50 g butter melted (used in the dough and for greasing)
  • 150 ml natural yogurt


  • Put the warm water, yeast and 1 tsp of sugar into a bowl. Leave for 5 mins, until frothy.
  • In a larger bowl mix the dry ingredients (flour, 1 tsp sugar, ½ tsp salt and baking powder).
  • Make a well in the centre and pour in 25g of melted butter, yogurt 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 too wet that it won’t come together into a ball of dough.
  • When you’re happy with the consistency, knead the dough on a well floured surface for 10 minutes or until smooth and elastic but still soft.
  • Grease a large bowl with a little melted butter, then shape the dough into a ball and place in the prepared bowl.
  • Cover with some cling film and leave in a warm place for about 1 hr, until it has doubled in size.
  • Divide the dough into 8-10 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 an oval shape (about 18cm x 10cm). When the pan is very hot, carefully lay the naan bread into it. Let it dry fry and puff up for about 3 minutes, then turn over and cook on the other side for another 2-3 minutes until fully cooked. I usually dry fry 2 naan breads at a time.
  • Heat the oven to its lowest setting and put the cooked naan bread on a baking sheet. Brush with a little melted butter and put it on the baking sheet.
  • Keep the naans warm in the oven adding each cooked naan on top of each other as you make them, brushing each one with melted butter as you go.