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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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

kbezzant's picture
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These are great, especially if you have an Aga then you can cook them directly on the floor of the roasting oven for about 3 minutes per side.

kbezzant's picture
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These are great, especially if you have an Aga so you can cook them on the floor of the roasting oven, about 3 minutes per side.

frogparts234's picture

re : this recipe the starter .point 1 ,is a starter as soon as yeast activates use .dont wait about as the sugar in milk ,lactose , has an adverse affect on yeast after a while

frogparts234's picture

Dave your problem here may be the time you left your starter mix of yeast only let it froth dont let it sit

frogparts234's picture

Dave your problem here may be the time you left your starter mix of yeast only let it froth dont let it sit

pattinghamkate's picture
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Mark, as you asked I would say 'yes, add more flour'. Bread mixes should never be taken too literally - I often find you have to add a bit more flour. Always add the liquids slowly and be prepared to stop before the recommended amount if it feels right.

yogamark's picture

I had the same experience as Dave.. Too sloppy after leaving it to rise I still could not do anything with it.. I had to bin it... I followed the instructions to the letter.. Any advice from you guys who had great results?.. eg try less milk ? More flour? or just buy some pre made ones :-)

franglaiswendy's picture

Excellent recipe. Worked perfectly. Will definitely make these again. Freeze well so worth making a batch when you have a mo.

pattinghamkate's picture
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This is a great recipe. I was amazed at how well they puffed up - use a pizza stone if you have one, brilliant!

kaathebe's picture

superb! am now a junkie!

kndu19's picture
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Absolutely fantastic recipe, there are a lot of naan recipes out there but this one is definitely the best.

The consistency was great and the naans really puffed up and were very light. I brushed mine with a mix of chopped coriander, garlic and butter and they tasted amazing. Highly recommend and can't wait to make another batch!

flaminjapaleno's picture

Didnt have yogurt, so i used philadelphia. also used wholemeal bread flour and added 1 cup of poppy seeds to the mix, turned out great will combine this with a curry tomorrow!

isayer's picture
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Fairly easy to make, and went down a treat. We had to have seconds of the curry to have another naan!!!

peedieoatcake's picture

I have just made this and it has made the most perfect naan bread! The house smells Devine. It was quite a sticky mixture but it worked out well in the end.

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