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(58 ratings)

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

More effort

Makes 8 breads

Indian flatbreads (naan) can be shallow-fried or baked and they only need 15 mins to cook. Perfect for mopping up the sauce of a lovely, homemade curry

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, questions and tips

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10th Feb, 2015
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.
5th Mar, 2014
Quick, easy, cheap and tasty. Copied the recipe to the letter. I won't bother buying them from the shop again.
10th Apr, 2013
Loved this easy quick recipe I used it for pizza bases and they worked out a great hit with the family
3rd Apr, 2013
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...
27th Jan, 2013
This was incredibly yummy and very filling!
8th Jan, 2013
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
5th Jan, 2013
These were great just the thing to go with a homemade curry!!!
28th Nov, 2012
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.
4th Oct, 2012
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.
2nd Oct, 2012
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!


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