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Homemade Naan Bread

Eight soft skillet-cooked flatbreads made with yeast, yoghurt and butter or ghee, ready to serve with curry.

By Gary Burfield-Wallis First published Updated
Fresh naan breads served with bowls of curry and chutneys.

At a glance

Recipe summary

Prep
25 min
Cook
20 min
Rest
1 hr 15 min
Total
2 hr
Serves
Makes 8
Skill
Moderate

A domestic skillet cannot exactly copy a tandoor, but very high direct heat still gives naan its bubbles, soft interior and charred spots.

Fresh naan breads served with colourful curries and chutneys.

What you need

Ingredients

Metric US Ingredient
500 g 4 cups plain flour
5 g 1 tsp caster sugar
5 g 1 tsp fine salt
180 ml ¾ cup warm water
5 g 1 tsp active dry yeast
45 ml 3 tbsp plain yoghurt
30 ml 2 tbsp melted butter or ghee Plus extra for brushing if desired.

How to make it

Method

  1. Stir the sugar and yeast into the 180 ml warm water and leave for 10 minutes until frothy.
  2. Mix the 500 g flour and salt in a large bowl. Add the yeast mixture, yoghurt and melted butter or ghee.
  3. Knead for 8 to 10 minutes until soft and smooth, adding a splash of water only if the dough is dry.
  4. Cover and leave to rise for about 1 hour until noticeably expanded.
  5. Divide into 8 balls. Cover and rest for 5 minutes while heating a cast-iron pan or heavy griddle over high heat.
  6. Roll each ball into a thin oval on a lightly floured surface.
  7. Cook one at a time for 1 to 2 minutes until bubbles form and the underside chars in places. Flip and cook the second side for about 1 minute.
  8. Brush with extra melted butter or ghee and keep warm under a clean cloth while cooking the rest.

Useful notes

Equipment

  • Large mixing bowl
  • Rolling pin
  • Cast-iron frying pan or griddle
  • Pastry brush
  • Clean tea towel

Substitutions

  • Use dairy-free yoghurt and oil for a dairy-free version.
  • Add minced garlic, nigella seeds or chopped coriander before cooking.
  • Use a very hot barbecue plate instead of a skillet.

Allergen notes

  • Contains wheat and milk when made with standard yoghurt and butter.

Storage

Naan is best fresh. Keep covered at room temperature for 1 day, refrigerate for up to 2 days or freeze for up to 2 months. Reheat in a hot dry pan.

Tips

  • The pan should be very hot before the first naan goes in.
  • Roll just before cooking so the dough does not dry out.
  • Keep cooked naan covered to retain softness.