Naan Bread

Preparation time 25 minutes, plus 1 1/2 hours to rise,
Cooking time 15 minutes,
Calories 120 per naan


makes 12
1 1/2 teaspoons dried yeast
150 ml (1/4 pint) warm milk
1 1/2 teaspoons caster sugar
350 g (12 oz) plain flour
1 teaspoon salt
1/2 teaspoon baking powder
150 ml (1/4 pint) natural yogurt
small knob of butter


1. Place the yeast, milk and sugar in a jug. Mix well, then leave in a warm place until frothy, about 10 minutes.

2. Sift the flour, salt and baking powder into a bowl. Add the yeast mixture and yogurt and mix well to make a soft dough. Turn out on to a lightly floured surface and knead until smooth and elastic, about 10 minutes.

3. Place in an oiled bowl, cover with cling film and leave to rise in a warm place for 1 1/2 hours.

4. Turn the dough on to a lightly floured surface, knock back to release all air bubbles and knead for 2 - 3 minutes. Divide into 12 equal pieces. Roll into balls, then flatten into large oval shapes.

5. Lightly butter a griddle or large, heavy-based frying pan and heat until very hot. Cook the bread ovals, one or two at a time, until the underside is golden brown and the top begins to bubble.

6. Turn and cook the second side. Repeat with the remaining dough pieces. Serve hot or warm, with Indian or spicy dishes.

Cook's Tip
Naan is an Indian bread which is traditionally baked in a tandoor- a charcoal-fired clay oven. The bread is served with most main dishes or dais to mop up the juices.

What did you think?

11 people have helped to review this recipe. Thankyou!

posted by Caroline J @ 06:54AM, 8/31/08
Can I use fresh yeast, and what quantities should I use please?
Rolling the dough
posted by Kirstin @ 06:05PM, 3/18/09
Make sure you roll the dough thin enough. Don't be tempted to leave it too thick, it's much better when it is cut thin! I doubled the batch and it worked fine.
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