Warm naan bread stacked in a pile

Naan bread

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(72 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 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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Natasha Turner's picture
Natasha Turner
1st Dec, 2019
Great recipe. I make a garlic and Coriandar butter to top mine off. They freeze great too! Will never buy supermarket naans again! I also don’t like ours too think and use this recipe to make 10 breads.
1st Nov, 2019
Just made these naans and agree to much liquid. Still one of the best I have tasted.All the family want them with all our spice dishes.
The Trojan Horse
30th Aug, 2019
I am not sure the addition of baking powder is required. Baking powder will `fizz and bubble` only for a short while and then stop working, so effectively it is `dead` before you prove. It may also retard the yeast and stop it from working quite as well. If this was a quick naan bread which is un-yeasted I can fully understand the baking powder, but it is not required in a yeasted mix.
11th Sep, 2019
Baking powder won't react until it meets heat. You are thinking of baking soda, which will react to some extent when meeting liquid, though really it requires acid or heat, as well as liquid, to react properly. The addition of a small amount of baking powder in this recipe will help to lighten the dough during its very quick cooking time. You could definitely make the bread without the baking powder and I am guessing the difference would be largely imperceptible, but the breads will be more doughy. Might now have to try both ways and see if there's a great deal of difference - any excuse to eat naans.
Chezis's picture
11th Aug, 2019
Made today for first time. Excellent. Easy to make and delicious. Made a batch and froze the dough. Highly recommend.
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.


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
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?
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.


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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