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 or 7 g sachet of dried yeast)
  • 1 teaspoon runny honey
  • 50 g of unsalted butter or ghee at room temperature
  • 300 g white bread flour
  • 1 teaspoon salt
  • 3 heaped spoons natural yoghurt
  • 100 ml lukewarm water
  • 1 egg



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 half of the water. Mix everything slightly with a fork and set aside for 10 minutes, or until bubbles start to form.

Add soft butter, yoghurt, the egg and the rest of the water. Knead to form a soft and sticky dough. Remove the dough from the bowl and knead for another 5 minutesn on a flour-dusted surface. Put the dough back in a flowered bowl and cover with a clean kitchen towel for 1½ hours to let the dough rise.

Then knead the dough again shortly with your fist and divide it into 6 small balls. Roll out each ball by using your palms and fingers to an oval shape of about 4 mm thickness.

Preheat the oven to 250°C (use grill function). Put the naan breads on a baking tray covered baking paper. Bake the breads for approx. 2-3 minutes, flip them over after about one minute. Be careful to not burn the naan breads!

Alternatively you can use a frying pan: Without adding oil you can fry each bread for 2-3 minutes per side. Keep them warm in the oven (at 100°C) while you fry the remaining breads.

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




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