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Naan Bread

Naan Bread

Makes: 8 small naan   


  • 1 tbsp golden caster sugar 
  • 150ml milk 
  • 1 tbsp natural yoghurt 
  • 1 tbsp yeast   
  • 350g strong white flour 
  • 1/4 tsp salt 
  • 1 tsp baking powder   
  • 75g butter ghee or melted butter 
  • 1 tsp kalongi, black onion seeds 


  1. Gently warm the milk and yoghurt with the sugar. 
  2. When no more than 40C, stir in the yeast and leave to froth for a few minutes. 
  3. Mix the flour, salt and baking powder together and half the black onion seeds. 
  4. Pour in the yeast mixture and form into a soft dough, knead for 5 minutes until smooth.
  5. Leave covered to prove for 30 minutes 
  6. Divide into 8 balls (150g each) 
  7. Roll out each dough ball into a thin teardrop shape and decorate with black onion seeds. 
  8. Place on a pre-heated baking tray in a very hot oven at 250C. 
  9. Bake for 5-8 minutes or until golden and puffed up. 
  10. Remove and brush with melted ghee. 

Peshwari Naan 

8 tbs. mixture of finely chopped nuts raisins and desiccated coconut: you can vary the nuts to taste and they must be finely chopped, otherwise, the naans will burst during rolling out. When you roll out the naan, put a little filling in the centre and fold up the edges so that it is sealed inside. Roll out again, or use your fingers so that the naan is flat. 

Garlic Naan

2-4 cloves of garlic Peel and slice the garlic as finely as you possibly can, or finely chop-if you use slices you will have intense bites of garlic, if you use chopped garlic the whole naan will be garlicy. You could add chopped garlic to the dough and sprinkle slices on the top. 

Coriander Naan

Add roughly chopped coriander leaves to the dough and save a handful to sprinkle on top when the naan is cooked. 

Paneer Nann

Cube the paneer small and fry in ghee until golden. Add to the nann when you roll it out.