Warm naan bread stacked in a pile

Naan bread

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(52 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 made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 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 with cling film 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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21st Jun, 2019
I've only made this recipe once but it'll definitely become my go-to.
Pete Fletch
17th Jun, 2019
Excellent recipe and lovely tasting bread. My family won't have bought (supermarket) Naan Bread again
5th May, 2019
Great recipe, the first time I made these I had similar problems to other commenters : a sticky and wet dough. Now with a little more experience in baking bread the tip is to use plenty of flour on your work surface and your hands while kneeding. If you use enough flour it should be easy to work and not want to stick to either the surface or your hands
11th Mar, 2019
Fab easy naan recipe.Although pretty wet dough and had to add a fair bit of extra flour, id probably use less liquid next time. I was in a bit of rush, so kneaded for about 3/4 minutes by hand and left to rise for about 30 minutes, and chucked them under the grill rather than having to cook one by one in a pan! Perfect!
5th Mar, 2019
Delicious! Fair bit of effort ,as bread always is, but worth it. I split the mixture & kneaded fennel into half, cumin & chopped green chillies in the other half. Both worked nicely. Be sure to eat straight away.
Alison Di Meglio's picture
Alison Di Meglio
19th Feb, 2019
Very tasty! I put all of the ingredients into my bread maker (no bake) which took in total 90 minutes. I've just cooked two to test before making a couple of batches at the weekend :-)
10th Feb, 2019
These are epically good. I have made a lot of Indian inspired recipes but have never ventured into the breads. It doesn't take long to make bar the rising time and I had to leave mine for a good 2 hours despite the fact it was in a very warm kitchen. Worth the wait. I finely chopped up fresh coriander to go into the dough mix plus some garlic granules. I didn't use fresh purely as I was not sure if the moisture/oil would compromise the recipe. Garlic granules also give a very even distribution of the garlic flavour. They had just the right amount of chewiness and I still slathered garlic and coriander on the top. As I have time, I'll fix a batch to freeze all 6 so I can just grab them out when needed. A sure fire winner.
28th Jul, 2018
I made this recipe again today with more success than previous efforts! I used less water (100ml). Still quite sticky but manageable. I also used a local (French) packer of yeast which is 5g but says it works up to 500g flour. I am not the best (patient) kneader so put the ingredients into my very basic bread maker (made by Co-Op and from charity shop) for 15 minutes mixing/kneading then continued with raising and cooking as per recipe. Very pleased with the results and froze 3 balls for next time.
10th Jun, 2018
I didn't find these totally easy but I will improve. My dough was very wet. I wasn't sure if it should be sticking to my hands so much and I 'lost' a fair bit. The results were still great, seemed to take way less than 3 mins per side but I had the pan on the big ring and my breads were a bit thin. I did have a moment of thinking 'why am I doing this' but it is really nice to mess around with dough sometimes! The flavour was spot on.
29th Jan, 2018
Can’t believe these were so easy! I made them non-dairy (coconut oil and coconut yogurt) and they turned out gorgeous. The dough was much wetter so I needed at least 50g extra flour for kneading. Next time, will cut it down to 100ml water and add more if needed. This may have been down to using coconut oil instead of butter. I rolled them slightly thicker the second time and they were much nicer. I used a squeeze of brown rice syrup instead of the sugar and didn’t bother activating the yeast. I just chucked in all the dry, mixed it and then added in the wet. It still worked!


Kookie DOUGH's picture
Kookie DOUGH
24th Feb, 2019
if I wanted to make half the amount, could I half all the measurements?
goodfoodteam's picture
7th Mar, 2019
Thanks for your question. Yes, you can. The other option is to freeze half of them before the oven stage. Defrost and warm them through in the oven, brushing with melted butter as above.
28th Jan, 2019
can you make this on a grill?
skerries's picture
23rd Nov, 2018
I want to make Naans for a ladies lunch could i make them in advance and warm through in the oven, of would they become tough??
goodfoodteam's picture
26th Nov, 2018
Thanks for your question. You can make these the day before, allow them to cool and then wrap them well in cling film. Warm through in the oven as above.
21st Jun, 2018
Hello! Has anyone tried baking these instead of frying them?
18th Jan, 2018
Has anyone tried freezing these? And if so when is best to. (I know you can freeze the shop bought ones before reheating them).
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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