Naan Bread

Serves: Makes 4
Time: 120 mins
Difficulty: Medium


300g strong flour

2tsp fast action yeast

1tsp of salt

1tsp sugar

1tbs butter, melted

150ml lukewarm milk

80g yogurt

1tbs Nigella seeds (optional)

2-3tbs extra butter for brushing


  • In a large bowl mix the flour, yeast, salt and sugar.
  • Add the butter, milk and yogurt, stir well to make a dough.
  • Put the dough in a mixer with a dough hook attachment and mix until dough is firm but elastic. Alternatively knead by hand for at least 10 minutes adding flour and water if necessary.
  • Shape the dough into a ball and put it in a large clean bowl. Cover and leave in a warm place until its doubled in size, for about an hour.
  • The dough should feel puffy and soft.
  • Preheat the oven to 200C.
  • Line the baking sheet with greaseproof paper.
  • Place the dough on a work surface and divide the dough into 4 pieces.
  • Using a roll pin, roll each piece of the dough into a teardrop shape.
  • Brush the naan with melted butter and sprinkle with Nigella seeds or leave plain.

Bake for 10-12 minutes or until golden-brown and cooked through.