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)

spongemaker1's picture

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

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!

barleybird's picture

You're absolutely right. But by replacing some of the water with yoghurt, you will get a much more naan-like bread. Yoghurt is a must in naan! And, IMO, turmeric ...

camckee19's picture

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.

janetnick's picture

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

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

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

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

buckfast007's picture

I think you need to use tepid water to activate the yeast properly to get the volume the recipe states.

muchosamor's picture

I'm not sure why this has been described as naan? It's nothing like naan, either in ingredients or cooking method.

snoogans888's picture

These worked brilliantly when cooked freshly made, but a total disaster when I tried to cook them after freezing the dough. There aren't any instructions in the recipe on freezing, so I froze the dough uncooked. Big mistake as they were like cardboard when I cooked them (after defrosting) and not nice and soft like the fresh batch.

ting_chan's picture

Possibly the best naan bread I've ever had. Cooked perfectly and made 6 big circles. I had left it in the airing cupboard to rise and also added 3 cloves of garlic and a bunch of coriander before mixing in the water. I served it with the spinach and sweet potato curry. Om nom nom.

wilko30's picture

Yes they can be frozen! There are only 2 of us at home so I tend to make a big batch to freeze, take them out to defrost at room temperature (30 mins) or pop them in the mircowave for couple of mins - yummy! i have also recently tried added some extra flavours; chilli, garlic, mixed herbs........... anything goes!

jo1drury's picture

I made this and was pleased with how quick and simple it was - although having used a lebanese recipe for a similar bread in the past - I was a little disappointed with how bland this one was. I might be tempted to up the salt a little or add a little garlic.

janicehanna's picture

the receipe says this can be frozen does anyone one know if you freeze the dough or bake the naans then freeze???

megamuffin89's picture

I baked mine for about 10-15 mins at gas mark 4, fan assisted - had to keep an eye on them though....mine inflated in the oven! Tasted good though!

jenniecox's picture

Really easy to make, very tasty although it can be a bit fiddly to roll them out! I have made them by hand and using the breadmaker, and by hand I think was best, for some reason the breadmaker mix was really sticky. I have added garlic and dried coriander too. Definitely agree with the other posts - you need to roll them as thin as possible otherwise they are bit doughy.
I won't be buying shop ones again!

Pynner's picture

Made this in my bread maker on dough setting. Added some black onion seeds. It was so easy and the results great. Made 8 large breads served them with an Indian style meal. I will make them again - they will go great with chlli and I will also make some smaller (16)ones to use with dips

bev4th's picture

These are very easy & very tasty however I would suggest to roll them out thinner!!!!


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