Easy Home Made Naan Bread

This easy homemade naan bread recipe is a perfect addition to any meal. Using simple ingredients and a little time, you can make authentic naan right at home. Follow this UK measurements recipe to create soft, fluffy naan bread that's ideal for serving with curries, dips, or on its own.

A great dish which can be accompanied with most curries.

Mixing it up and using with leftovers has allowed me to create the nduja chicken and naan bread recipe here.

Contents

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Top Tip
• FAQ
• Related
• Pairing
• The Recipe
• Your Comments

Ingredients

The simple list of ingredients for the naans can be seen below. See the substitutions section later in the post in case you don't have all the ingredients here.

If you are looking for bread dough styles and detailed instructions how to make it, try my bread dough calculator. This offers all weights and measures to get a great dough.

• 900 g bread flour
• 270 g natural yoghurt
• 3 large eggs
• 280 ml full-fat milk
• 3 teaspoon baking powder
• 3 teaspoon sugar
• 2 teaspoon salt
• 2½ teaspoon instant yeast (or a 7g packet)

See recipe card for quantities.

Instructions

Preparation

Yeast Mix

1. Warm the milk slightly (about 30 seconds in the microwave) and stir in the yeast.
2. Let the mixture sit for 30 minutes to allow it to bubble up.

Egg Mix

1. In a separate bowl, mix together the eggs and yoghurt, then set aside.

Dry Mix

1. Combine the flour, salt, sugar, and baking powder in a large bowl.
2. For extra fluffy naans, you can sift the ingredients to incorporate more air.

Mix It All Together

1. Add the dry mix into a large mixing bowl, followed by the yeast mix and then the egg mix.
2. Using a stand mixer with a dough hook, mix on a low setting for 5 minutes. Let it rest for another 5 minutes, then mix again for 5 minutes.
   If mixing by hand, knead the dough for 10 minutes.

Time to Rise

1. Once kneaded, cover the dough and let it rise at room temperature for 60-90 minutes or until it doubles in size.
   For a better flavour, let the dough rise slowly in the fridge for 24 hours, covered with a damp cloth or a shower cap.

Cooking the Naans

If using a gas hob, you can finish the naan directly over the flame for about 10 seconds to give it that authentic charred look and flavour.

Heat a dry frying pan on high until very hot.

Take about 150 g of dough, roll or stretch it out with a little flour, and place it in the hot pan.

Cook for 2 minutes, until bubbles form on top, then flip and cook for another minute or so.

Substitutions

The recipe is quite simple and there are a few swaps you can do if needed (or as a slight alternative).

• Bread Flour: You can substitute with plain flour if needed, though bread flour gives a better texture.
• Full-Fat Milk: Skimmed or semi-skimmed milk can be used, but full-fat will give the naan a richer flavour.
• Natural Yoghurt: Greek yoghurt works as an alternative, and it might result in a slightly thicker dough which can be easier to work with.

Variations

Much like pizza, there can be various toppings added to make a naan taste differently.

• Garlic Naan: Add finely chopped garlic to the dough or brush with garlic butter after cooking.
• Cheese Naan: Fold some grated cheddar or mozzarella into the dough before cooking for a cheesy twist.
• Herb Naan: Add chopped fresh coriander or parsley to the dough for an herby flavour.

Equipment

While a frying pan does the job quite adequately, you can use a griddle pan or stainless steel pan to cook too. Use the fact it is not non stick to your advantage and hover the pan upside down while cooking to give some flame to the top side of the naan bread.

Authentic naan cooking will use the side of a tandoor oven to bake a naan bread, so accuracy and neatness is not a necessity to achieve a tasty naan bread.

Storage

Freezing: You can freeze the naan dough in balls before cooking. Defrost them the day before use, then roll out and cook as per the instructions.

Refrigerating: Store cooked naan in an airtight container in the fridge for up to 3 days. Reheat in a pan or in the oven for a fresh taste.

FAQ

Related

Looking for other recipes like this? Try these:

This easy homemade naan bread recipe is not only simple but also versatile, with many ways to customise it. Perfect for a family meal or your next curry night!

Pairing

These are my favourite dishes to serve with naan breads:

The Recipe