Warm naan bread stacked in a pile

Naan bread

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(29 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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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!
22nd Oct, 2017
Surprisingly easy, and it is delicious! I used the same dough to make pizza with it was so good!
slygrant's picture
14th Oct, 2017
I made this recipe and was very impressed at the end result. I too don’t like the dry shop brought version, but these were very authentic. I also added crushed garlic and chopped coriander to the melted butter before I brushed it onto the cooked naan breads, delicious!
3rd Oct, 2017
Fed up of buying the dry shop versions, I made these and thought they were great, the recipe was easy to follow and I kneaded in the mixer as per the previous comment. I used fat free greek yoghurt as thats what I had in the fridge. They came out light and fluffy, will make them again and again, definitely recommend.
15th Sep, 2017
Amazing recipe! Am no way a good bread baker, but these were really easy to make, tasted delicious, and very much like the real thing! Did the kneading in stand mixer, as not good at that part. Was so pleased with the results, and would definitely urge anyond else to try them!
18th Jul, 2017
I don't really make bread but we had all these ingredients in and I thought this sounded easy enough so had a go. They were great! Soft and fluffy and definitely worth doing again. The dough didn't seem to rise much until about 3hrs later, but then I was proving it at room temp (plus I suspect my water was too hot). A pleasingly simple recipe with a tasty result.
17th Jun, 2017
I have tried other recipes but found this one easy with good results. Only needed a couple of naans so froze 3 of the balls before rolling.
3rd Jun, 2017
First time I've tried any naan bread recipe and I was amazed at how well these turned out.
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