Prep: 20 mins - 7 hrs, 10 mins Cook: 15 mins Plus 1 hour 10 minutes proving. cook in batches

More effort

Makes 8 breads
Authentic Indian flatbreads (naan) can be shallow fried or baked - they cook in just 15 mins

Nutrition and extra info

  • Freezable
  • Vegetarian


  • kcal255
  • fat5g
  • saturates1g
  • carbs48g
  • sugars0g
  • fibre2g
  • protein7g
  • salt1.3g
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  • 500g strong white flour
  • 2 tsp salt
  • 7g sachet fast-action yeast



    Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 300ml water


  1. Mix the flour, salt, yeast and oil in a large bowl and add enough water to make a soft, but not sloppy, dough. Knead well. Put into a lightly oiled bowl to rise for 1 hr until doubled in size.

  2. Divide the dough into 8 pieces, about 250g each, and use a rolling pin to flatten each one into a circle, 15cm in diameter, about 1cm thick. Then leave the pieces on a lightly floured baking tray to prove for 5 mins. Heat a large frying pan to a medium heat and dry-fry each piece until browned on both sides, about 5 mins in total. Set aside to cool slightly before serving.

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Comments (80)

Sarahu63's picture

Very easy, as suggested added garlic to ingredients and used bread oven & added fresh coriander at the rolling our stage - it made four large ones, dry fried them, then brushed them with some garlic butter & put in oven- delish - will definitely be making these again!

dohajane's picture

I have used this recipe for years ( I believe it was first posted around 2007? ) ...... It's brilliant. But the people at BBC Good Food should have amended the recipe by now !!!!!! 8 pieces, 250g each? No way. For people reading this recipe for the first time it's very confusing.

mellkur's picture

I found these to be too salty, so will make with just 1tsp next time. I did the first couple about 1cm thick, which made them far too heavy. The rest I rolled out as thin as possible and they were fine.

patriciaf's picture

I made half the recipe and I made it on the pizza setting on the bread machine. I added 2 cloves of crushed garlic at the start of the cycle and some chopped fresh coriander when it came out of the bread maker. I found you needed to roll out thinner than suggested but other than that they were amazing. I served with lamb kebabs and Tabbouleh.

batalhasue's picture

Did you really mean 1cm thick - mine were so thick they were like bricks!! And I did measure them

chicajules's picture

I made these for the first time yesterday. I didn't have strong white flour so i used plain flour. They came out better than I expected and everyone enjoyed them. Next time I will use the flour suggested so they should be even better. Great with root veg curry .

africanqueen's picture

Easy to prep and make, but dividing them into 250g pieces is a no,no - it must be a typo! I managed to divided them into 8 aprox 103g pieces; that aside they were utterly delicious and I shall never be buying shop made ones again :-)

lindseymartin's picture

Excellent and much more satisfying to produce than warming up shop-bought. I had lots of other things to prepare so, after a quick knead, put all the ingredients in my bread maker on pizza setting, and thereafter followed the recipe to the letter.

emvicoo's picture

Quick, easy, cheap and tasty. Copied the recipe to the letter. I won't bother buying them from the shop again.

kerrynhoward's picture

Loved this easy quick recipe I used it for pizza bases and they worked out a great hit with the family

samantha1979's picture

Will never buy another shop naan ever ago in these are amazing, and you can make them to whatever size you want, great for my 3 year old...

cbridgeman's picture

This was incredibly yummy and very filling!

kirren's picture

This is so good. I make it in my breadmaker and also use it as pizza base. The best recipe I've tried.

xpinkiix's picture

These were great just the thing to go with a homemade curry!!!

niphette's picture

Still can't quite get it to rise to double the size after a few attempts, but starting the yeast off in a bit of warm water, sugar and flour helped. Really good otherwise and perfect for throwing almost anything in/on top.

bowdenei's picture

To all those who said you didn't get the right quantity, I used warm water plus put it in my oven on "proofing" while I got on with my root vegetable and lentil casserole. (also from goodfood). I got exactly as it said. I made half with coriander and half with coriander and garlic. I cooked one at a time then put in a warm oven with a knob of butter on each. It was very good.

kirren's picture

These were fab. I dry fried them on the hob then kept them warm on a pizza stone in the oven. I maybe had the oven temperature a bit high as some of them went a bit crispy by the time we ate them. But it wasn't too much of a problem as we had them as an accompaniment to Nigella Lawson's keema curry and could use them to scoop up the mince. Lovely!

mousekin's picture

i usually add parsley and small pieces of onion and lamb.OMG!

glo123's picture

I have just made these and proving at the moment. I have added fresh chilli garlic and cheese and wait with anticipation to see how they come out. will let you know.

dohajane's picture

As an after thought ....... being as this recipe has been around since 2007 I do think the people at GF should have ammended the recipe by now ...... there is NO WAY you can get 8 x 250g pieces out of this mixture ..... as many people have said!


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