Flatbread

Flatbread

  • 1
  • 2
  • 3
  • 4
  • 5
(56 ratings)

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

Nutrition:

  • kcal255
  • fat5g
  • saturates1g
  • carbs48g
  • sugars0g
  • fibre2g
  • protein7g
  • salt1.3g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 500g strong white flour
  • 2 tsp salt
  • 7g sachet fast-action yeast
    Yeast

    Yeast

    yee-st

    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

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
dohajane
6th Aug, 2012
5.05
This is such a good recipe for Naan bread. I roll chopped coriander and some chilli in them then dry fry in a very hot heavy pan. Brush with melted butter to serve. They freeze well too but don't butter them.
cavedweller
30th Jun, 2012
4.05
These are great, very easy to make and loads better than shop bought naans. I managed to stay clean too! I once added coriander and garlic and they didnt come out so well, not sure why.
cavedweller
30th Jun, 2012
4.05
I agree these are way better than shop bought Naan. I have made them several times and they always go down well. Although I once added coriander and garlic to the mix and they didnt come out so well, not sure why. I am usually quite a messy cook when it comes to dough-type things, but I managed to to stay clean with this recipe
alinabake
24th Jun, 2012
4.05
Just made this aft and eaten with curry. No way could have done 250g pieces as it would have only made three so divided into 100g and made eight small ones. Added some garlic powder for more flavour. They were quick easy and delish. Will def make again.
heleniarowe
24th May, 2012
4.05
Made these completely by hand to go with grilled lamb at a BBQ Were loved by all and were perfect size for that type of eating. Had to add a little more flour as mixture was sloppy. Took the tips from other comments and rolled out as thin as i could. Cooked really well - would add black pepper, a little more salt and some garlic and coriander to add flavour as were a little bland for me.
1003790
17th May, 2012
5.05
These were excellent and so simple to make!
donnadrew
4th Feb, 2012
5.05
Really happy with this easy recipe. I halved the ingredients but used a full sachet of dried yeast. I baked them for 15 mins @ 190C & then let them cool for later. When my curry was almost ready I dry-fried them for 1 min on each side - Fab!!
sarahnmark
30th Jan, 2012
Really easy to make! Added a little red chilli chopped up and it was delicious! Like other comments say, they do come out smaller. Yummy!!
jmalanga1981's picture
jmalanga1981
15th Jan, 2012
4.05
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
20th Nov, 2011
5.05
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.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.