Warm naan bread stacked in a pile

Naan bread

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(171 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


  • 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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4th Aug, 2020
These are lovely naan breads. I’ve made them quite a few times now and love them with the nigella seeds in. I have made them without when I’ve run out and they’re still tasty. My family love them too. They are easy to make but I find they only take a couple of minutes on each side to cook.
NGK Firm's picture
NGK Firm
1st Aug, 2020
i love it with butter chicken. Naan
27th Jul, 2020
Amazing Naan bread! I used my mixer with dough hook to mix and knead it. I found the dough very wet and had to add quite a bit more flour. After reading some of the tips I don't think the yeast needs to go in the water before hand so if the water wasn't added it wouldn't be so sticky so will try without next time. I brushed the tips of mine with garlic and coriander butter - yum!
26th Jun, 2020
really good recipe, makes perfect naan bread.
Frank Sheeran's picture
Frank Sheeran
23rd Jun, 2020
Phenomenal. Only thing not quite like good restaurant naan was that it wasn't quite as tough to tear. Probably not a minus! I followed quantities exactly, except put 1 tablespoon butter in the frypan immediately before the dough. I didn't want to let the butter brown. That eliminated a little burn/stick issue (I was using stainless steel pan, not non-stick) and saved the trouble of brushing with butter afterwards. One thing I would stress is that 3 min per side is important. If they're blackening too much in 3 min, reduce HEAT, not TIME. (No harm if the heat's too low I suppose but it's a waste of time, so if not blackening enough in 3 min, increase heat not time.) It was an oversight to not include all the ingredients in the ingredients list, but I suppose I survived.
26th Jun, 2020
hmm butter in the pan would make them burn!
22nd Jun, 2020
So soft, fluffy and easy to make! Goes really well with any curry I’d definitely recommend this recipe.
Cristina Tav's picture
Cristina Tav
18th Jun, 2020
My water+yeast mix did not get frothy (even though the quantities were halved), I still added everything to the mix, which was more of a liquid consistency. Added a bit more flour, worked the dough for 10 minutes and covered it but it didn't double in size. Almost desperate, I still decided to carry on and pan fry it. Turned out pretty well! The huge bubbles that were sometimes created didn't allow the whole naan to cook properly/burnt very easily, so had to work around it and even pop some of them.
MaxxyysMum's picture
17th Jun, 2020
Great recipe, the naans were delicious. The nigella seeds gave an authentic flavour and I'll add garlic & coriander next time for variety.
S Ah-Moye's picture
S Ah-Moye
12th Jun, 2020
This was my first time making naan and it turned out very nicely! I did have to add 1tbsp extra of flour as it was very sticky. It's stickiness meant that I didn't traditionally knead but used a slap and fold method to air knead instead which was made my life a lot easier. I think the stickiness level would potentially be challenging if you don't have any experience with bread, but I'm sure you could just add a bit extra flour to make it more manageable if it's too difficult. I made a garlic butter for brushing afterwards.


Frank Sheeran's picture
Frank Sheeran
23rd Jun, 2020
I always opt for the garlic naan, with minced garlic on top. How do you recommend doing that?
lulu_grimes's picture
28th Jun, 2020
Hi, Fry some crushed garlic in a butter and then use that to brush over the top once the naan is cooked. Sounds delicious. Lulu
26th May, 2020
Can these be frozen?
27th Jul, 2020
I have made these a few times and last week cooked half the dough at the time, then froze the other half. I defrosted dough on side for about 2 hours then put in fridge when thawed. Worked out perfectly, couldn’t actually tell the difference at all! Which is great as were a small family so great to have some ready in freezer!
Frank Sheeran's picture
Frank Sheeran
23rd Jun, 2020
I haven't tried, but in my experience any bread dough can be frozen raw, thawed and cooked, with excellent results. Likewise, once cooked, you should be able to freeze them. I do all the time with other types of bread.
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?


10th Jul, 2020
If you have a bread maker, an easy alternative is to just put all the ingredients in the bowl including 125ml of warm water and set it to a dough cycle, mine takes 2 hours 20 minutes and the dough turned out perfectly, if slightly sticky. I added a good couple of handfuls of flour to roll it out.
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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