Naan Bread

Either as a perfect curry companion or together with your favorite spread, the smell and taste of these simple flat breads will complete many of your meals.



  • 10 g of fresh yeast (or ½ of 7 g sachet of dried yeast)
  • 1 teaspoon runny honey
  • 50 g of unsalted butter at room temperature
  • 250 g white bread flour
  • 1 teaspoon salt
  • 3 heaped spoons natural yoghurt
  • 120 ml lukewarm water



In a bowl sift the flour, add the salt and mix it shortly to combine. Make a small well in the middle of the flour and crumble the yeast (if you use dried yeast, give it into the mold), add honey and water. Mix everything slightly with a fork and set aside for 10 minutes, or until bubbles start to form.

Add soft butter and yoghurt and combine everything with your hands to form a soft and sticky dough. Add a splash of water, if you think it is necessary. Knead the dough on a flour-dusted surface for 5 minutes and then put it into a lightly floured bowl. Cover with a clean kitchen towel and leave it for 1 hour and 30 minutes at a warm place to rise. Then knead the dough again shortly with your fist and divide into 6 small balls.

By using your palms and fingers, roll out each ball to an oval shape, about 1 cm in thickness.

Put a large non-stick pan at high heat, add one naan bread portion at a time and fry (without addition of oil) for 2-3 minutes. Flip it and fry for another 2-3 minutes. Keep warm in the oven (at 100°C) while you make the remaining breads.

Brush with some melted butter and sprinkle with some nigella seeds and salt, if desired.




Recipe adapted from Jamie Oliver.

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