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  • Writer's pictureVictoria Onions

naan bread

275g strong white bread flour 

1tsp salt

3.5g fast action yeast 

1tsp golden caster sugar

3tbsp plain yoghurt 

25g butter, melted

125ml warm water

nigella seeds 

25g butter, melted

In a small bowl, mix the yeast, sugar and three tablespoons of warm water together. Set aside until it begins to foam. 

Meanwhile, mix the flour and salt together in a large bowl. Create a well in the centre. 

Stir the yoghurt into the yeast mixture before stirring into the flour. Stir in the melted butter. 

Gradually incorporate the water until you have a soft, sticky dough. 

Knead by hand for 10 minutes on a lightly floured surface or use the dough hook attachment on a stand mixer. The dough should feel smooth and less sticky.

In a clean bowl, greased with a little olive oil, place your dough to rest. Cover with cling film. Leave in a warm place until doubled in size.

On a lightly floured work surface, knock back the dough so that is less aerated and more manageable. 

Divide into eight portions. 

Heat a non-stick frying pan on a very high heat. 

Whilst the pan is getting hot, flatten each portion of dough into a rough ‘teardrop’ shape, using the heel of your hand and/or rolling pin. As you pick up the naan to transfer it to the pan, you can lightly stretch it from the top which will help to give it a teardrop shape. Don’t be too precious about the shape, their uneven-ness is part of the charm! 

Depending on the size of your pan, fry one or two naans at the same time. Do not overcrowd the pan. 

When the bubbles begin to form on the surface of the dough, flip it over. 

Cook until the naan is browned in patches on both sides and doesn’t have any doughy areas.

Transfer to a wire rack: brush with melted butter and sprinkle with nigella seeds. Serve immediately. 

* You can keep the naans warm/reheat gently in a low oven.

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