Grilled flaky naans

Grilled flaky naans

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(2 ratings)

Prep: 20 mins Cook: 10 mins plus 1-2 hrs resting

More effort

Makes 6 medium-large naans
This basic naan dough is filled with ajwain seeds, onion and coriander and quickly cooked on a griddle pan or barbecue to add a smoky finish

Nutrition and extra info

  • Vegetarian

Nutrition: per naan

  • kcal260
  • fat8g
  • saturates1g
  • carbs39g
  • sugars3g
  • fibre2g
  • protein7g
  • salt1.1g
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  • 300g plain flour
  • 1 tsp sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • ½ tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 3 tbsp plain yogurt



    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • vegetable oil, for greasing and layering
  • knob of butter, to serve



    Butter is a dairy product made from separating whole milk or cream into fat and…

For the filling

  • 1 tbsp ajwain seeds (see tip)
  • 1 small red onion, finely chopped
  • large handful coriander, chopped
  • ¼ tsp red chilli powder (optional)


  1. Mix together the flour, sugar, bicarb and 1 tsp salt, then add the yogurt, egg and 100ml water, and bring together – the dough should be quite wet. Knead the dough for 10 mins until it is soft and smooth. If the dough is dry, add 1 tbsp water and knead again.

  2. Shape the dough into a ball, smear with oil and put in a clean mixing bowl. Cover with a tea towel and plate, and leave to rest for 1-2 hrs.

  3. Mix the filling ingredients in a bowl with 1 tsp salt. Divide the dough into 6 balls, then roll out 1 ball as thin as you can. Smear over 1 tsp oil and sprinkle over some of the filling. Roll up like a Swiss roll, then gently pull the ends to stretch it into a long cylinder. Coil the dough into a snail shape. Cover with a damp tea towel and repeat with the remaining dough.

  4. Heat a griddle pan to hot, or fire up the barbecue and oil the racks. Roll each bread into a teardrop shape. (I roll mine quite thin – don’t worry about a tear here and there.) Cook for 1-2 mins on each side until you have dark char marks and the bread is slightly puffed up and cooked through. You can cook as many as you can get on your griddle or BBQ at the same time. Take off the heat, smear over some butter and serve hot.

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Comments, questions and tips

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25th Sep, 2016
Are nan bread supposed to be "flaky"? The flaky indian bread I know of is a Paratha. The recipe describes a lovely bread but it's not what I would consider as being nan.
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