Naan breads

    24 min

    Naan is an Indian flat bread, traditionally baked on the sides of a clay tandoor oven. The familiar teardrop shape develops when the bread stretches as it hangs inside the oven. This simple recipe produces fabulous naan under the grill – beautifully light and soft. Best of all, they are quick and fun to make.

    105 people made this

    Serves: 4 

    • 2 tsp sunflower oil
    • 250 g (8½ oz) plain flour
    • ¼ tsp salt
    • ½ tsp bicarbonate of soda
    • 170 g (6 oz) Greek-style yogurt

    Prep:20min  ›  Cook:4min  ›  Ready in:24min 

    1. Cut out 4 pieces of foil, each about 28 × 20 cm (11 × 8 in), and brush them with the oil. Sift the flour, salt and bicarbonate of soda into a bowl. Add the yogurt and stir until thoroughly mixed to make a fairly soft dough. Turn out onto a lightly floured surface and knead for 5–7 minutes or until smooth.
    2. Preheat the grill to high. Cut the dough into quarters. On the lightly floured surface, roll out one portion into an elongated oval, about 25 cm (10 in) long and 18 cm (7 in) wide across the middle. Lay the bread oval on one of the prepared pieces of foil. Repeat with the remaining portions of dough.
    3. Place a naan, on its foil, under the grill, about 15–20 cm (6–8 in) away from the heat if possible. Cook until the bread bubbles up and browns slightly in places – this takes about 2 minutes, but watch it constantly to ensure that it does not overcook.
    4. Turn the naan and cook the second side for 1–2 minutes or until firm and browned in places. Wrap the cooked naan in a tea-towel to keep hot while grilling the remaining breads. Serve hot or warm.

    Each slice provides

    B1, B2, B6, E, calcium

    Some more ideas

    For coriander naan, add 4 tbsp chopped fresh coriander and 2 tbsp finely chopped spring onions with the yogurt. * For garlic naan, add 1 finely chopped garlic clove with the yogurt. * To make stuffed naan, heat 1 tbsp sunflower oil in a small saucepan and add the seeds from 2 green cardamom pods, 2 coarsely grated carrots and 2 finely chopped spring onions. Sprinkle 2 tbsp raisins on top and cover the pan. Cook over a low heat for 5 minutes, stirring occasionally. Set aside to cool. Divide this mixture into quarters. Roll out a portion of naan dough into an 18 cm (7 in) round. Place a portion of the carrot mixture on one side of the dough round and fold the other side over to make a half-moon shape. Gently press and roll out the filled dough into an oval shape, keeping the surface floured and turning the dough over once. Repeat with the remaining dough and filling. Grill the naan as in the main recipe.

    Plus points

    The addition of yogurt increases the calcium content of the bread and adds useful amounts of phosphorus and vitamins B2 and B12. Calcium from dairy products such as yogurt is much more readily absorbed than calcium from other foods.

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    Reviews in English (23)


    Used different ingredients. I added chopped garlic and fresh coriander and some chilli, very tasty! Super easy recipe too!  -  06 Sep 2010


    Took shortcuts. I didn't use a rolling pin to roll it out. I divided into four and made into patties in my hand which I then beat backwards and forwards and pulled out to the required size.  -  03 Jan 2009


    Made it healthier. i used 0% fat Greek yoghurt and wholemeal flour they taste great  -  21 Sep 2010