Flatbread

Flatbread

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(46 ratings)

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Cooking time

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

Skill level

Moderately easy

Servings

Makes 8 breads

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

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition

kcalories
255
protein
7g
carbs
48g
fat
5g
saturates
1g
fibre
2g
sugar
0g
salt
1.3g

Ingredients

  • 500g strong white flour
  • 2 tsp salt
  • 7g sachet fast-action yeast
  • 3 tbsp olive oil
  • 300ml water

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Method

  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.

Recipe from Good Food magazine, October 2005

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Comments

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jgarforth1981's picture
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I made this to compliment a fish curry. It was easy to make but I would agree with others in that the dough you are left with (after an hour) isn't enough to make 8 x 250g pieces. Also I heeded others advice and chose to roll thinner than 1 cm - a good decision as I would have been still cooking them now to get rid of the doughy inside! I made my plain but I would suggest maybe adding extra flavours e.g. garlic/coriander etc.

bebrogan's picture
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very yummy and so easy to make great with curries and chilli, much better then shop bought ones. I would recommend that you roll them quite thin.

littlegreendragon13's picture
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Awesome! I love making these! They also freeze well- I make sure I've made them small enough to fit in the toaster and then they can be simpky and quickly reheated from frozen, perfect!

andycrofts's picture

Actually, I've a quicker way.
If I need naan bread, I pop over the road to "Mahatma Kote's" and ask if he can rustle me up a couple.

andycrofts's picture

Some of you folks have a machine called a 'breadmaker' that makes bread??? Unbelieveable.
You're really missing the best advantage of kneading dough.
Your fingernails are sooo clean afterwards! ;-)

garveym2's picture
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A tasty accompaniment to any juicy main course. My family loved them.

alisonpg's picture
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Very good and easy to make. I used the dough programme on my bread maker for mess-free dough making! I only had enough flour for 1/2 the amount stated above and I made 6 mini-flatbreads similar in size to the mini naans that are available in the supermarket. I added chopped coriander and garlic and they tasted great. I also baked in the oven rather than frying pre-heat oven and baking trays oiled with olive oil at 220deg (200deg fan) and bake for 6-8 minutes. Recommended!

fran27's picture
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Having read the comments about quantity, I thought that the flour/yeast ratio was not correct. I used 250g flour to 5.5g dried yeast (that's the ratio I use for breads), & it worked perfectly. But only used 1tsp salt (sea salt comes out stronger anyway). No problem with sticky dough, it should be like that until you start to knead it.
I also used high quality Italian pizza flour (00 pizza flour), no problem with getting it thin, you can spin it if you don't want to try rolling. Does it matter about being round? I've never seen a round naan bread & in any case my antique cast iron frying pan is oval!
Great result, will definitely do it again.

ljl144's picture
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Fabulous! Quick, easy and much, much better than shop bought!

eileenbourne's picture

I made mine a tad smaller for individual portion sizes and they worked wonderfully for my family. I'm thinking now about adding maybe some corriander seeds or cumin seeds, or even mustard/poppy. A real hit with us and will do again.

torisian's picture

I made these flat breads last night and i thought they were so easy to make and went perfect with the prawn curry i made and sheesh kebabs! thought they were great :-)

suz2303's picture

Have made these loads of times and they're great every time. Usually add some chopped garlic and coriander aswell. Have them with curry and freeze the rest. Just defrost a few every friday night to go with our curries! Lovely! X

spongemaker1's picture
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This is an excellent recipe, I made the dough in the breadmaker, then divided mixture into 12, rolled out fairly thin & sprinkled with a mixture of dessicated coconut, sugar & sultanas, folded over & slightly pressed again with the rolling pin & pricking several times with a fork. Grilled in 2 batches on a foil lined grillpan for about 1-2 minutes each side - the best peshwari naans we had ever had.

zetallgerman's picture
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I tried this recipe yesterday and as someone said earlier: it basically tastes like a pizza base (and come to think of it, it's the exact same ingredients as a pizza dough!)
Not really keen on this one as it didn't taste authentic.
I made one of Madhur Jaffrey's recipes for Naan instead (including yoghurt in the dough) and baked them on a pre-heated tray in the oven... that's more like it!

camckee19's picture
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Perfect. I have tried naan bread recipes from various sources including indian cookery books. This one is simple and tastes perfect. I have added nigella/kalongi seeds and coriander and garlic to make them even more tasty. I prefer these any day to shop bought!

hellphooey's picture

This is a great recipe but actually tasted like pizza bread! Not a problem they were still delicious. I made it on the dough setting in my bread machine so there was no fuss at all. My family loved it and they were much nicer than shop bought.
As a little tweek I put some garlic butter on top and baked them in the oven for 15 mins instead of in the pan just because I needed my hob space.
YUM!

janetnick's picture
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So much better than shop bought. I use tepid water to speed up the rising. Have frozen the cooked breads, defrost, sprinkle with water and heat under grill to refresh.

lozenge's picture
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I make these all the time, have not bought nan bread since we discoverd this recipe, I always use the bread maker and usually make a batch, freeze the dough in portions - you only need take it out an hour or so before you need it.
I roll them as thinly as possible and have not noticed a difference from frozen to fresh.
I have also done them thicker when they fluff up and are a bit more bread like. Rolled very thinly they are almost more like a chapatti than a naan.
Fab recipe, try it!

slingersday's picture
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Great recipe and i also use a bread machine to make the dough. Also i add nigella seeds to the dough and when i dry fry them i use a hand held gas cannister(like the plumbers use) to heat them from above. Puffs up beautifully and looks and tastes just like the real thing

mburgess's picture
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I made these with the adddition of some black onion seeds and they were delicious.

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