Naan is a flatbread made from yoghurt (or milk), flour and yeast. It is very quick to prepare and is traditionally baked on the sides of a tandoor oven (we use an oiled pan instead). This recipe is best eaten immediately, but can be frozen if you wish to make a bigger batch. Serve hot naan bread as a side to your favourite curry! Yum!
1/2 cup warm water
2 1/4 teaspoons dry yeast
1 teaspoon sugar
1/2 cup plain yoghurt (or Greek-style yoghurt, or sour cream, or milk)
1 tablespoon melted ghee (or olive oil, or melted butter)
2 1/4 cups plain flour (all-purpose flour)
Plain flour, extra (for kneading/rolling) 
Ghee (or olive oil), for cooking
Melted ghee (or butter), to serve
Fresh coriander (cilantro) leaves, to serve
1.  Combine warm water, yeast and sugar in a large bowl. Set aside for 10 minutes to activate the yeast.
2.  Measure the yoghurt, melted ghee and plain flour into the yeast bowl. Mix until combined to form a dough.
3.  Knead dough for 5-10 minutes until the dough is smooth. Sprinkle extra flour onto the sticky dough as you knead. 
4.  Cover dough bowl and rest until it has doubled in size (around 1 hour).
5.  Turn dough out onto a clean, lightly floured bench and cut the dough into 8 portions.
6.  Roll out a portion of dough until it is around 1/8 inch (3mm) thick into a rectangular shape. The thinner the naan, the more air pockets that form during cooking.
7.  Cook naan one at a time in a hot oiled pan, flipping over once one side of the naan has formed bubbles (air pockets) and is golden on both sides.
8.  If serving immediately: brush cooked naan bread with melted ghee and sprinkle with fresh coriander leaves (skip this step if storing them for a few days).
9.  Wrap cooked naan bread in a clean tea towel and repeat with remaining portions of dough.
10.  Serve naan warm with your favourite curry (i.e. tikka masala or butter chicken) and chutney. Naan bread can also be used as wraps, in quesadillas or as a pizza base.
11.  Store non-oiled naan at room temperature (in an airtight container) for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for 2-3 months. 
12.  Reheat naan in a frying pan over low-medium heat (or in the microwave for 10-15 seconds). Brush with melted ghee or garlic butter and serve.
  • Add a few sultanas before rolling out the naan bread;
  • Brush with garlic butter and chopped fresh parsley after cooking;
  • Sprinkle with cheese after cooking;
  • Garlic and coriander naan.
Author: Megan Radaich        
Image credit: Megan Radaich        

Share on: