Go Back

Naan Bread

Course Bread & Muffins


  • 2/3 cup lukewarm milk
  • 2 tsp white sugar
  • 2 tsp dried yeast
  • 3 cups all purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 2 Tbsp vegetable oil, plus extra for greasing
  • 2/3 cup + 2 Tbsp plain yogurt
  • 1 egg, lightly whisked


  • Combine the milk and sugar in a small bowl, sprinkle over the yeast and set aside for 5 -6 minutes or until foamy.
  • Sift the flour, salt and baking powder into a large bowl. Add the yeast mixture, oil, yogurt and egg. Stir with a wooden spoon to form a coarse dough.
  • Turn out onto a lightly floured work surface and knead for 10 minutes or until smooth and elastic. Shape into a ball and place in an oiled bowl, turning to coat. Cover the bowl with plastic wrap and set aside in a warm, draught free place for 1 hour or until doubled in size.
  • Preheat the oven 475 degree. Preheat a large, heavy-based baking tray in the oven.
  • Knock back the dough with just one punch to expel the air and divide it into 6 portions. Roll each portion into a ball, place on a lightly greased baking tray and over with plastic wrap. Working with one ball at a time, use a rolling pin to roll out onto a lightly floured work surface into a rough oval, about 10 inches long and 5 inches wide.
  • Working quickly, remove the hot baking tray from the oven and slap 2 naan onto it. Immediately place in the oven and bake for 3 minutes or until puffed. Transfer to a large dish towel to keep warm. Repeat to cook the remaining naan.


Naan are best eaten on the day they are made.