Make Your Own Naan Bread




Introduction: Make Your Own Naan Bread

About: Retired technology teacher - 2 kids, I have an Hons deg in Design and Technology - 28 years as Computer systems engineer Trained as Electronics engineer in the Royal Air Force

As every curry eater knows you can't eat a good curry with just rice, a Good Naan bread is essential.

So this is how to make it in 30 minutes at home.

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Step 1: The Basic Dough

Take 250 gms of strong bread flour
about 2.5 gms of yeast ( half a tea spoon if using dry yeast.)
150 Ml warm water.
a table spoon of olive oil
A good pinch of salt.

Any other flavorings you feel necessary - fennel seeds, garlic, coriander, etc.

Put all ingredients into a bowl - If using dry yeast put it in the water in a jug and add 1/4 tea spoon of sugar and stir wait until it froths up then add to the flour.

Mix with your hands until you form a dough.

Remove from the bowl and knead on the work surface until the dough ball is smooth and elastic.

Press with your thumb and the mark should springs back if not knead a little more.

Leave for 30 mins in the bowl covered with plastic film or a damp tea towel.  Or as long as possible to rise.

Step 2: Making the Bread

You need a clay tandoori oven - BUT if you haven't got one in the garden then a heavy frying pan will do fine.

Take you dough and divide into 4 balls.

Using as little extra flour as possible roll out each ball until it's about 6 mm thick.

Put the pan on the heat and get it VERY hot - until drops of water sprinkled on dance about and evaporate quickly.

Add about 2 tea spoons of cooking oil. - traditionally you should use Gee or clarified butter bit I find that cooking oil smokes less.

Rock the pan to coat the bottom.

Add your naan bread one at a time (unless you have a really BIG pan)

Reduce the heat to a medium setting and put the lid on to conserve the heat and steam.

After 45 seconds to a minute have a look the underside should be cooked and browning - If your happy turn the Naan over to cook the other side - Put the lid back on.

When cooked and firm but not dried out remove to a warm place whilst you cook the rest.

Serve with your favorite curry.

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    14 Discussions


    6 years ago

    You're a man after my own heart, Rick. I'll try this the next time we make Tiki Masala.


    7 years ago on Step 2

    Dear Sir,
    To make naan, one is supposed to use a bit of curd while making dough. adding curd makes it smooth and it tastes authentic as well. You may try using curd the next time and do share how it turned out to be


    Reply 7 years ago on Step 2

    Will do always willing to learn - Thanks


    7 years ago on Introduction

    I like this. I am interested also in something about Chapati. I think this is the sameexcept there is no yeast.


    Reply 7 years ago on Introduction

    yes your right no yeast other wise very similar

    2 cups wholewheat flour
    Water (Using yoghurt or milk will give you super soft Chapatis! See tip below)
    Salt to taste
    2 tbsps vegetable/ canola/ sunflower cooking oil

    This recipe makes roughly 12 Chapatis.


    8 years ago on Introduction

    An alternative is to make as suggested but only cook one side in the pan. When one side is done and hopefully 'bubbled up' like in the photo , sprinkle with a little water and put under a really hot grill. This will cook the top but not squash the air out. Also means you can get on and cook another one straight away

    Nice easy instructable without any unnecessary ingredients - I like it :-)


    8 years ago on Introduction

    This recipe is great!
    I just followed it today, and the whole family was delighted.



    8 years ago on Introduction

    Awesome! I think your main image should be of the naan itself. Since it's just a thumbnail in the main feed, it's kinda hard to see what's going on in it.

    I always thought I had to have ghee and a tandoori oven to make naan, but now I see I can get around it. This is fantastic!