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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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25th Sep, 2012
i usually add parsley and small pieces of onion and lamb.OMG!
25th Aug, 2012
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.
6th Aug, 2012
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!
6th Aug, 2012
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.
30th Jun, 2012
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.
30th Jun, 2012
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
24th Jun, 2012
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.
24th May, 2012
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.
17th May, 2012
These were excellent and so simple to make!
4th Feb, 2012
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!!


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