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Makes: 8
Prep time: 25 mins
Total time:
Recipe photograph by Ant Duncan
Recipe by Sarah Akhurst
While nothing replaces the taste of traditional naan bread cooked in a tandoor oven, this time-saving recipe is great if you’re having a few friends around for curry night. Just 10 minutes in the oven and you have a batch of warm bread, ready for tearing and sharing
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Indian Bread Baking
Nutritional information (per serving)
Calories
314Kcal
Fat
11gr
Saturates
4gr
Carbs
46gr
Sugars
3gr
Fibre
2gr
Protein
7gr
Salt
0.6gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
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Ingredients
- 450g plain flour, plus extra to dust
- 2 tsp caster sugar
- 2 tsp fast-action dried yeast
- 2 tsp nigella seeds
- 1 tsp fine sea salt
- 100g natural yogurt
- 1 tbsp vegetable oil, plus extra to grease
To finish
- 3 tbsp ghee (or unsalted butter)
- 2 garlic cloves, finely sliced or chopped
- small handful fresh coriander, finely chopped
Step by step
- Measure the flour into a large mixing bowl and stir in the sugar, yeast, nigella seeds and salt.
- Whisk together the yogurt, oil and 200ml lukewarm water then add this to the flour mixture. Mix until it comes together to a dough, then transfer to a lightly floured surface and knead for 10 minutes, until the dough is smooth and springy. You can do this in a freestanding mixer with the dough hook attached, if you prefer. You should only need to mix the dough for 5 minutes. Place the dough in an oiled bowl, cover and leave for 1-2 hours, or until doubled in size.
- Preheat the oven to 240°C, fan 220°C, gas 9 and put two large baking trays in the oven to heat. Transfer the dough to a lightly floured surface and divide into 8 balls. Roll each portion into a rough oval shape and then, when all the breads are shaped, transfer them to the hot baking trays. Bake for 10-12 minutes, until golden and puffed up.
- Meanwhile, heat the ghee (or butter) with the garlic and stir through the chopped coriander. When all the naans are baked, remove from the oven and brush with the melted ghee. Serve warm.
To store
The naan bread can be frozen once baked (before brushing with the garlicky ghee). Cool, wrap and freeze for up to 1 month. Sprinkle with water and heat from frozen under the grill before brushing with ghee.
Serve with
