37 min

    This recipe makes the best naan I have tasted outside of South Asia. I don't have a tandoor, so I've found that the barbecue is the next best thing.

    2150 people made this

    Serves: 14 

    • 1 (7g) sachet dried active baking yeast
    • 225ml (8 fl oz) warm water
    • 4 tablespoons caster sugar
    • 3 tablespoons semi-skimmed milk
    • 1 egg, beaten
    • 1 dessertspoon salt
    • 800g (1 3/4 lb) bread flour
    • 2 cloves garlic, minced (optional)
    • 50g (2 oz) butter, melted

    Prep:30min  ›  Cook:7min  ›  Ready in:37min 

    1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
    2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a cloth, and allow to rise until doubled in size, about 30 minutes.
    3. During the second rising, preheat barbecue to high heat.
    4. At barbecue side, roll one ball of dough out into a thin circle. Lightly oil barbecue cooking grate. Place dough on barbecue, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from barbecue, and continue the process until all the naan has been prepared.

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    Reviews in English (1787)


    I've made this bread twice now. Very easy to make just don't over knead. The second time it was perfect after a bit of experimenting. I don't have a tandoor or a BBQ so used a large non-stick frying pan. I also preferred mine rolled out quite large and thin as when put in the hot pan with a little oil, they bubble up and thicken lovely! I ommitted the garlic from the dough and also didn't brush with just melted butter as I found it too sickly. Instead, I mixed fresh crushed garlic (puree would work) with some melted butter and olive oil in a bowl. When the first side is cooked a little, I flip it, using a pastry brush, brush the part cooked, upper side with the garlic, butter, oil mix and flip again, then repeat on both sides until bubbled and browned in places. These breads are so like proper naan from an indian restaurant, in fact they are better as they are so fresh. They are amazing. very garlicky done like this (but obviously adjust the amount of garlic to your taste!)They tear apart lovely and elasticy when they are a bit thinner. As the recipe makes 7/8 large naans, I freeze them individually and take one out as I need and let defrost. Then I sprinkle them with some cold water, wrap in tin-foil and pop in a hot oven. Like freshly cooked!  -  18 Sep 2011


    Something else. This is fantastic bread -- it really is as good as I've had in most restaurants. The main course was almost forgotten, as the naan stole the show. I'll definitely be making these again -- tomorrow, in fact, due to popular demand. I made a few very slight changes to the recipe, substituting yoghurt for the milk and using a frying pan instead of a barbecue. I also basted them with ghee instead of butter, and upped the garlic just a tad, since I love it. Delicious!  -  24 Jul 2008


    Something else. I didn't have access to a real barbecue, so I tried the following: 1. Cooking it on an open George Foreman Grill 2. Cooking it on it closed. 3. Cooking on a pan in the oven. The opened George Foreman was best. And another tip: Don't knead in the minced garlic. Add it to the hot melted butter and let it soak in for 10 minutes or so. Then apply the butter- it is delicious, and you don't have chunks of pungent garlic in some bits and not others. I halved the recipe.  -  24 Jul 2008