easy naan bread




Prep Time


Cook Time

This fantastic naan bread doubles as a very good pizza base and freezes well. For easy garlic naan, replace the butter with garlic butter. See photo page 51.



For the easy naan bread

  • 1⁄4 cup warm water
  • 2 teaspoons sugar
  • 11⁄2 teaspoons dry yeast
  • 3⁄4 cup warm milk
  • 3⁄4 cup plain yoghurt
  • 1⁄4 cup olive oil, plus extra for frying
  • 4 1⁄4 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1⁄4 cup butter — melted


For the easy naan bread

  • Combine the warm water and sugar in a large mixing bowl and stir until the sugar is dissolved.
  • Sprinkle in the yeast and leave to sit for 5 minutes until foamy.
  • Add the milk, yoghurt, oil, flour, baking powder and salt and mix until a dough ball forms.
  • Turn out onto a lightly floured surface and knead for 3–5 minutes until smooth and elastic.
  • Place the dough in a large oiled bowl, cover and leave to sit in a warm place for about an hour until it has doubled in size.
  • Divide the risen dough into 8 equal wedges and then roll each into an oval about 5mm thick.
  • Heat a large pan over a medium heat and coat with olive oil.
  • Cook a naan for 2–3 minutes until bubbles start to form. Brush with the melted butter, flip over and cook for an additional 2–3 minutes, until browned and cooked through.
  • Brush with butter and remove from the pan. Repeat with the remaining naan.