Naan bread

This soft and fluffy naan bread is a must with any future currys you might make.




  • 7g yeast sachet
  • 1 tsp honey
  • 125ml lukewarm water
  • 35g unsalted butter
  • 250g strong bread flour
  • Pinch sea salt
  • 3 tbsp natural active yogurt
  • Nigella seeds (optional)




  • Mix the yeast, honey and water in a bowl and leave for 10 minutes for the yeast to froth
  • Weigh out the salt and flour in a large bowl
  • Melt the butter in a microwave
  • Make a well in the flour and pour 1tbsp of the melted butter, the yogurt and the yeast mixture into the well and slowly start to work it together bringing the flour into the wet mixture with a fork or wooden spoon. When it comes together place on a lightly floured surface and knead for 5 minutes until elastic and smooth
  • Place in a lightly floured bowl and cover in clingfilm for 1 hour or until doubled in size
  • Knock back and divide into 6 small balls and roll out into 6 small naan shapes
  • Bring a skillet up to temperature (as hot as possible) and wiping the pan with a oiled cloth cook 1 or 2 at a time until darkened either side approx 1 minute a side
  • Place on your serving plate and brush with the remaining butter and sprinkle over some nigella seeds

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