Traditional Naan Bread

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Traditional Naan Bread

Soft, fluffy, and slightly charred, this homemade naan is wonderfully comforting and far better than anything from the packet. Perfect fresh from the pan, brushed with garlic butter, and ready to scoop up your favourite curries or dips.

Ingredients
For the dough:
Plain flour: 300g
Salt: 1 tsp
Sugar: 1 tsp
Baking powder: 1 tsp
Melted butter or ghee: 2 tbsp
Natural yoghurt: 125ml
Lukewarm milk: 125ml

Optional toppings:
Garlic butter: 2 tbsp butter mixed with 1 minced garlic clove
Fresh coriander: 1 tbsp, chopped
Nigella or sesame seeds: 1 tbsp

Method
Make the dough
In a large mixing bowl, combine the flour, salt, sugar, and baking powder.
Stir in the yoghurt, melted butter, and milk until a soft dough forms.

Knead & rest
Tip the dough onto a floured surface and knead for about 5 minutes until smooth.
Place in a covered bowl and let it rest for 30 minutes.

Shape & cook
Divide into 6 balls, roll each into an oval around 5mm thick.
Cook each naan in a dry, hot frying pan for 1–2 minutes per side until puffed up and lightly charred in spots.

Finish & serve
Brush the warm naan with garlic butter and scatter over fresh coriander or seeds if you like. Serve straight away.

Serving Information
Prep Time: 20 minutes
Resting Time: 30 minutes
Cook Time: 15 minutes
Makes: 6 naan
Calories: ~180 each

Tips
✨ Roll the naan quite thin for blistered char, or keep it thicker for a pillowy texture.
Add chopped garlic directly to the dough for extra flavour.
Try topping with nigella seeds before cooking for authenticity.
Naan freezes well—just reheat in a hot pan or oven before serving.