An essential accompaniment to any curry, it's actually quite quick to make your own naan bread at home! Keep it plain, or add garlic and fresh coriander for added flavour.
If you're looking for a fluffy and chewy naan bread recipe, this is it. This recipe is quick and easy to make and tastes fantastic alongside any Indian curry.
Recipe by: honeyandspice
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.
Recipe by: Mic
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.
Recipe by: Norma MacMillan
This authentic Indian naan recipe goes well with Indian curries with a lot of sauce.
Recipe by: Michelle
A fairly quick garlic naan that I experimented with. This dough can be used for pizzas and bread as I do all the time and it is a big hit with the family. I make a double batch of dough at a time, leave it to expand and then what I don't use I put in the fridge.
Recipe by: Mixadish
A traditional Indian bread to serve with curries. Freezes well.
Recipe by: REYNOLDS33
This is an easy naan recipe for your bread machine.
Recipe by: JOHANNABURKE
Using your grill is a great way to make naan. This naan recipe is deceptively easy! You can choose to make garlic naan or plain naan. Enjoy with your favourite curry!
Recipe by: manju
An easy recipe for plain naan. It's cooked on one side, then brushed with melted butter and a sprinkling of poppy seeds before you finish it under the grill.
Recipe by: jean.isacke
Naan is traditionally made in a brick and clay tandoor oven. It does not brown like other breads. It should be baked only for 60 seconds or less. It will still be white although it may have a couple brown spots like a cooked flour tortilla. Naan should be served immediately after preparing.
Recipe by: Lynda McCormick