Naan Bread
Member recipe

Naan Bread

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(20 ratings)

Member recipe by

Cooking time

Servings

Serves 1 - 6 Breads

Try making your own deliciously doughy naans using this fabulous Madhur Jaffrey recipe

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.

Ingredients

  • 150ml hand-hot Milk
  • 2 tsp caster sugar
  • 2 tsp dried active Yeast
  • 450g plain flour
  • 0.5 tsp Salt
  • 1 tsp Baking powder
  • 2 tbsp vegetable oil, plus a little extra
  • 150ml natural Yogurt
  • 1 large Eggs, lightly beaten

Method

    1. Put the milk in a bowl. Add 1 tsp of the sugar, and the yeast. Stir to mix. Set aside for 15-20 minutes or until the yeast has dissolved and the mixture is frothy.
    2. Sift the flour, salt and baking powder into a large bowl. Add the remaining 1 tsp sugar, the yeast mixture, 2 tbsp vegetable oil and the yogurt and egg. Mix and form a ball of dough.
    3. Empty the ball of dough on to a clean surface and knead it for 10 minutes or more, until it is smooth and satiny. Form into a ball. Pour about 0.25 tsp oil into a large bowl and roll the ball of dough in it. Cover the bowl with a piece of cling film and set aside in a warm, draught-free place for an hour or until the dough has doubled in bulk.
    4. Pre-heat your oven to the highest temperature. Put the heaviest baking tray you own to heat in the oven. Pre-heat your grill.
    5. Punch down the dough and knead it again. Divide into 6 equal balls. Keep 5 of them covered while you work with the sixth. Roll this ball into a tear-shaped naan, about 25cm in length and about 13cm at its widest. Remove the hot baking tray from the oven and slap the naan on to it. Put it immediately into the oven for 3 minutes. It should puff up. Now place the baking tray and naan under the grill, about 7.5-10cm away from the heat, for about 30 seconds or until the top of the naan browns slightly. Wrap the naan in a clean tea towel. Make all the naans this way and serve hot.

Comments, questions and tips

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Comments

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Cosmicpicnic's picture
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Great recipe - I added a full teaspoon of salt and some garlic paste and fresh coriander. It turned out great. The only problem is I think hubby is going to expect homemade naan every time now!

Catherine M's picture
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Amazing recipe !!!

nickimac's picture
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Great recipe! And so easy. My dinner guest couldnt believe id made them.I added garlic puree and chopped corriander.

pauline2311's picture

I made this last night and worked really well. I added fennel seeds to the dough and cooked in the oven. Great recipe – thank you.

athena2's picture
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Just tasted like bread - not very exciting.

emilyds2003's picture
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It was very yummy but we had to add some garlic and herbs because it was too plain and it was so easy to make.When you cook them don't worry if they are all puffed just get a knife and put it through the naan breads.
A very yummy recipe definitely would make it again.

leeannegrobler's picture

I tried this recipe tonight, it was amazing. I only needed to add a little extra flour while needing it and this prevented it from sticking. This is one recipe going in my list of favourites.

danielletheunissen's picture
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I made these last night, what a treat, so much better than anything I've ever bought. Brilliant recipe, thank you for sharing. They were really light and fluffy.

suzannedbyrne's picture

I made these last night and my husband said they were better than those in our local Indian restaurant !! Just put all the ingredients in my bread machine and put on dough programme. Once cooked, I drizzled with melted butter into which I had crushed garlic. Can't wait to try again :-)

marybaker13's picture
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Great recipe and picked up a few tips from previous comments. I also have a combi oven/grill but managed to switch between both settings to get the perfect result. This was my first attempt at naan bread and was delighted with results. It smells amazing and looks great. I had no vegetable oil and used Indian chilli oil as an alternative, it worked great however no real taste of chilli came through. Give it a go ! : -)

rcousans's picture

To anyone having problems with the yeast. Make sure you use dried active yeast. If you have instant dried yeast (like you use in a breadmaker) add that direct to the flour sugar and salt mixture. Then add the liquid to the dry ingredients.

kenny2391's picture

chuck it all into a breadmaker,set it on dough,works perfectly everytime with no sticky fingers or mess..enjoy

tamber's picture

I had a friend coming round and, despite living next door to an Indian takeaway, wanted to make my own nan breads to go with the chicken curry I'd prepared. This recipe worked incredibly well staggering me my wife and our friend as I am by no means a cook.

I went slightly off piste in a couple of ways. Firstly I just threw the ingredients in together and kneaded them rather than leaving the yeast to forth in a bowl first.
Secondly I spread the mixture on a large bakeoglide sheet for the second prove. After an hour I transferred it to the floor of the roasting hot oven and left it for the advised three minutes.

The bread was moist tasty and so much more sattisfying the buying it.

CKD

pambenson's picture
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The end product was fine......but I had to add so much flour to make a dough , the recipe just isn't accurate. Next time I will add more flour from the start, no wonder other people said they had a sticky mess . After the addition of flour I made quite good naan, certainly they rose well, and I topped them with a mix of chopped coriander and crushed garlic which I think helped. When it came to cooking I recommend using a fan assisted grill at 270 degrees for the whole cooking time, the idea of using a very hot oven followed by a grill is simply not practical.

swenglish's picture
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Very good recipe. I put all the ingredients in the bread maker and ran the pizza dough program 45 minutes only. Baked on a cast iron griddle, will not bother with the grill next time.

neilkent100's picture
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Fantastic recipe, I love naan bread and hate the supermarket version, this was authentic and very tasty. I have frozen a batch and will report on how they are. Absolute top marks!

tricky99's picture

Different flours absorb liquid more than others and develop more gluten when kneading. If your dough is too sticky just add a bit more flour making sure its kneaded in well. If it's sticking to your fingers, just flour your hands a little.

neilkent100's picture
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Excellent recipe, worked wonderfully well and tasted great, much better than the supermarket ones. I used Greek yoghurt and mixed the dough in a food processor. I also grilled them on both sides.

hexxkitten's picture

Forgot to ask, if you wish to add flavours, ie: chopped chilli, or coriander... At what point is it better to add? Before the proving time? Or as you shape? I don't want to risk any added ingredients ruining the dough and preventing it rising... Thanks again

hexxkitten's picture

I have a stovetop cast iron hotplate and griddle... Would this bread cook ok on the flat top side? Or does it need the oven heat as well as contact heat. If necessary I can put the iron into the oven, but the balti recipe I have will be in the oven...

Many thanks

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