Homemade Naan Bread

Homemade Naan Bread



I think a good curry, along with a good Chinese, is one of the best culinary delights there is. Probably as we didn’t have these as children, so they were always a treat as we grew up. Fine dining versions of Indian and Chinese cuisine are something my head isn’t quite wired up correctly for. It doesn’t stop me making classics at home which are worthy of this blog.

Making bread at home is one of life’s little comforts. Done correctly, warm freshly baked bread is out of this world. You really don’t need any accompaniment for it. This is where todays recipe comes from. I’m never really one for naan and rice and popadoms when you go out for Indian. One or the other is fine by me. Instead of rice today, I’ve made these simple naan breads. I served them with my Murgh Makhani recipe, again a simple and delicious curry.


  • 300g Bread Flour
  • 1.5 Tsp Dried Yeast
  • 1 Tsp Sugar
  • 150ml Warm water
  • 1.5 Tsp Salt
  • 150ml Natural Yoghurt
  • 2 Tbsp Melted Butter
  • 2 Tsp Nigella(Onion) Seeds


  1. Add the yeast to the water with the sugar. Set it aside for 10 minutes until the yeast begins to froth.
  2. Add the remaining ingredients to a bowl, pour in the yeast and bring together. Tip out and with an extra bit of flour knead for 10 minutes until soft.
  3. Place in an oiled bowl and let it prove until it doubles in size.
  4. Knock back the dough and divide into 6-8 pieces. Again set aside until they double in size.
  5. To cook, take one piece of dough and pull apart gently until you have a circle. Stretch a little to create the teardrop shape. In a dry medium heated dry pan, place the dough. Turn every minute. Cook for 6 minutes in total.
  6. Brush with melted garlic butter, and place on a baking tray in an oven at 100°c to keep warm while you cook the rest.


  1. I always thought you needed a tandoori oven to make proper naan bread like they do at the Indian shops. I’m definitely making this to go with my next curry!

    • Dave Crichton

      I thought that too, Maureen. I used a really hot dry pan. I burnt the first one though, so definitely don’t need the tandoor!

  2. Wow, it must be naan week! You’re the third person who has posted naan this week! They are all different and all delicious!
    I’ll take naan, or any other bread, any which way.
    These look great as does your butter chicken.
    Well, I’m going to hold off posting my naan bread for a while then 😉

    • Dave Crichton

      Do you have the links for the other naans, Nazneen? If you hold off on your naan, do you not have some chapatis or parathas to blog?

  3. You know, I agree, I can’t wrap my head around fine dining Indian either (we don’t love North American Chinese food). Naan is truly a wonderful delight. My favourite recipe (search Dinner Party Naan for the recipe) doubles as pizza dough. It’s crispy and chewy all at the same time. I usually bake mine on the BBQ over an inverted cast iron Dutch oven — I figured it mimics a tandoori oven fairly well. Your naan looks and sounds delicious.

  4. Naan is so good for mopping up all the delicious sauce when enjoying a curry. Good job.

  5. David you have inspired me to try to make homemade naan bread. This is not something that I have attempted thus far, but you make it sound like a snap. I would love to dip one of these into your buttered chicken recipe.

    • Dave Crichton

      That’s what we are here for, to inspire each other. So much so I’m having stuffed pork tomorrow!

  6. Woow what a lovely naan you’ve made. Looks so delish, gotta try this. Can this be made with regular AP flour?

    • Dave Crichton

      Hi Amira, you can use AP flour. Just try an make sure the protein content is at least 10g/100g.

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