Warm naan bread stacked in a pile

Naan bread

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(145 ratings)

Prep: 20 mins Cook: 35 mins plus rising and proving

More effort

Serves 6 - 8

Make your own Indian flatbreads at home and you'll never go back to buying them. Delicious eaten warm, these naans are ideal served as a side dish to your favourite curry recipe

Nutrition and extra info

  • Vegetarian

Nutrition: per serving (8)

  • kcal224
  • fat8g
  • saturates4g
  • carbs31g
  • sugars3g
  • fibre1g
  • protein6g
  • salt0.42g
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  • 1 x 7g sachet dried yeast
  • 2 tsp golden caster sugar
  • 300g strong white bread flour, plus extra for dusting
  • ½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 25g butter or ghee, melted, plus extra 2-3 tbsp for greasing and brushing



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

  • 150ml natural yogurt
  • 1 tbsp nigella seeds


  1. Put 125ml warm water into a bowl and sprinkle over the yeast and 1 tsp of the sugar. Leave for 10-15 mins or until frothy. In a larger bowl put the flour, remaining sugar, ½ tsp salt and baking powder. Mix together then make a well in the centre in which to pour the melted butter, yogurt, nigella seeds and yeast mixture. Stir well, then start to bring the mixture together with your hands. If it’s very wet add a spoonful of flour but if it’s dry add a splash more warm water. It should be a very soft dough but not so wet that it won’t come together into a ball of dough. When you’re happy with the consistency, start kneading, first in the bowl then transfer the mixture onto a well floured surface and continue to knead for 10 minutes or until smooth and elastic but still soft. Grease a large bowl with extra melted butter or ghee then shape the dough into a ball and place in the prepared bowl. Cover and leave in a warm place for about 1 hr or until doubled in size.

  2. Divide the dough into 6 balls and put them on a baking tray dusted with flour, then cover the tray with a damp tea towel. Heat a large non-stick frying pan over a high heat. Take one of the balls of dough and roll it out to form a teardrop shape that’s approximately 21cm long and around 13cm at the widest part. When the pan is very hot, carefully lay the naan bread into it. Let it dry fry and puff up for about 3 mins, then turn over and cook on the other side for another 3-4 mins or until cooked through and charred in patches. Heat oven to its lowest setting and put the cooked naan bread on a baking sheet. Brush with a little melted butter and put it on the baking sheet and cover with foil. Keep warm in the oven and layer up the cooked naans one on top of each other as you make them, brushing each one with melted butter or ghee as you go. Serve warm with curry or dips.

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Comments, questions and tips

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10th May, 2020
Perfect easy recipe. Didn’t have any nigella seeds but okay plain. Will try getting them for next time though just to add a little bit more flavour.
10th May, 2020
These were amazing! I didn't have the seeds bit put fresh coriander and garlic in as I was mixing. Left longer than an hour because was busy. Cut into 8 and rolled out thinner as I wanted to wrap thai chicken in... best naan bread ever tasted!
Amanda Whiting's picture
Amanda Whiting
22nd Apr, 2020
Never buy shop ones again! Absolutely perfect. I can’t believe I did this. I used onion seeds as no nigella ones in the cupboard. Will be making again for sure.
David Hadwin's picture
David Hadwin
22nd Apr, 2020
Some ingredients aren't listed in the ingredients section, which is annoying. The dough has more liquid than flour, making it unworkable. It's basically a sticky mess. Wasted two hours on this.
Keith Daniels's picture
Keith Daniels
2nd May, 2020
Easiest one in the world mate, use 400 grm SR flour 400 grm yougurt and 1 tsp baking powder, fridge for 30 min, cut into 7, roll thin and pan fry with a little bit of oil, best Naan/ Roti around. Chuck your seed, coriander in if you are bothered for it. Too many chefs over complicate stuff, it takes next to no time to make good bread. Enjoy.
Keith Daniels's picture
Keith Daniels
2nd May, 2020
It freezes too so you dont need to use it all.
Derek Place
22nd Apr, 2020
Try again with these variables. 325g flour. 100ml warm water and the dough is less wet and manageable
Katrina Crawford's picture
Katrina Crawford
18th Apr, 2020
These are so easy to make and so much nicer and cheaper than shop-bought. Didn't have yoghurt so put tbs of olive oil and extra water in.
18th Apr, 2020
These needed a bit of time, standing by the pan cooking, but it was a very relaxing and satisfying task. I'll definitely do them again. And eating something homemade is so much nicer than opening a plastic packet of naan.
9th Apr, 2020
First attempt at any sort of bread. Had some yoghurt to use up so thought I’d give it a try. No nigella seeds but we are in lockdown so just had to make do with what we had. Used more flour as recommended as dough was super sticky. But it was my first attempt and wow tasting them you would never know:) So soft and warm. Best naan bread I recall tasting and super easy. Felt like I was cheating somehow. Children adored them, spread some garlic butter over top as cooking. Had some dough left over so I froze it. We were more adventurous with this thawed dough. I intertwined some grated cheese and jalapeños in dough before cooking then spread garlic butter on top as cooking. We ate them with a basic lentil salad. It was yummy! Can’t wait to come out of lockdown and cook for guests as homemade naans sound quite impressive don’t they! Thank you for beautiful recipe. A sure keeper.


26th May, 2020
Can these be frozen?
lulu_grimes's picture
29th May, 2020
Hello, Yes these could be frozen after cooking. When you defrost them warm them gently in the oven. Lulu
Natasha Turner's picture
Natasha Turner
5th Dec, 2019
Has anyone tried doubling up the recipe. I’ve made them a few times and always worked well, but I’m thinking of doubling or at least 1 1/2 tines the recipe for a big dinner night I am Hosting! Thanks
lulu_grimes's picture
9th Dec, 2019
Yes you can double this, you'll just need a larger bowl of mixing and a bit more kneading power. Please let us know how you get on.
Natasha Turner's picture
Natasha Turner
17th Dec, 2019
I did one and a half times the recipe! Worked perfectly! And mage 12.... I usually split the original into 8 naan! So 12 was perfect!
Alyssa Cuoco's picture
Alyssa Cuoco
3rd Nov, 2019
At the start of the method, it says to put the yeast in the water with sugar. Do I have to do that with dry active yeast?
goodfoodteam's picture
9th Nov, 2019
Thanks for your question. Yes, you do need to do this with dry active yeast. Instant or 'easy-blend' yeast is the one you add directly to the dough.
Pauline George's picture
Pauline George
26th Sep, 2019
can you stuff these naans?
goodfoodteam's picture
28th Sep, 2019
Thanks for your question. Yes, you could stuff these naans if you want to. You want to make sure the filling is already cooked if it needs to be (for example, onions or foods that take a while to cook but not necessary for ingredients such as paneer). Enclose the filling, roll out and cook as above.
Kookie DOUGH's picture
Kookie DOUGH
24th Feb, 2019
if I wanted to make half the amount, could I half all the measurements?


Andrew Marriott
17th May, 2020
Take care what sort of YEAST you have. If it is FAST ACTION / QUICK / INSTANT you just mix it with the DRY ingredients - do NOT put it in warm water for 10 -15 minutes (ie cut out this section of Step 1).
Hurst Living's picture
Hurst Living
28th May, 2020
would you still add water though during the recipe?
6th May, 2020
A few tips from a veteran of this recipe... One to two tablespoons of yoghurt are quite enough; 150ml makes the dough too wet and you'll end up having to add more flour. If you have no yoghurt, they come out just fine with a bit more melted butter and a tablespoon or two of water. Dry-frying is okay if you want them thinner, but it's worth using a bit of butter or sesame oil if making thicker naan, otherwise they scorch before cooked through. Don't get at all hung up on the nigella seeds. I like to add garlic and onion granules, and I substitute aromat in place of the salt. Alternatively, swap in sugar instead of salt and drizzle with melted butter-and-honey for a sweet treat. They can be used as a kids' pizza base. Let them hit the pan for maybe twenty seconds a side to seal them, then let the kids top them. Finish in the oven on a baking tray lined with greaseproof paper for 6-8 minutes at 160C until cheese is melted.
Maria Jones's picture
Maria Jones
5th Sep, 2019
I added baking powder instead of yeast , 1 cup of coconut vegan yogurt, 1 cup of flour, raw coconut ,chopped, and turmeric. Lovely !
Chantelle Ketteridge's picture
Chantelle Ketteridge
20th Jul, 2018
Hands down the most perfect naan bread recipe ever. This has become a family favourite and if you have an electric mixer it requires zero effort. It works perfectly as it is but now I substitute yoghurt for sour cream and butter for coconut oil. These naans seem to turn out even lighter & fluffier with these substitutions
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