Instant naan

Instant naan

I Love Curry
6 medium naan
Jonathan Gregson

Naan is our favourite restaurant bread, soft with a few dark, crisp spots that come from cooking in a super-hot tandoor oven. You can get really good results at home and, once you start making these, it is hard to stop! They are delicious and you can tailor them to your own tastes. Here is a very quick recipe with three of my favourite variations. Feel free to use the basic recipe and create your own toppings.


Quantity Ingredient
300g plain flour, plus more to dust
3/4 teaspoon baking powder
1/2 tablespoon bicarbonate of soda
1/2 teaspoon salt
1 1/2 teaspoons sugar
4 tablespoons milk
4 tablespoons plain yogurt
15g butter, melted, plus more for brushing


  1. Preheat the oven to its highest setting (mine goes up to 275°C). Place a baking sheet on the uppermost shelf to heat through.
  2. Mix together all the dry ingredients. Make a well in the middle and add your wet ingredients with 85–90ml of water. Bring together with your hands into a dough. Knead quickly until smooth.
  3. Roll out into 0.75cm-thick naan breads - trying to achieve that characteristic teardrop shape - using a little more flour. Pat off any excess flour and place the breads on the hot baking sheet (you will need to do this in two batches). Cook for two to four minutes, or until there are brown spots on the upper surface. Brush with the extra melted butter, which helps to soften and brighten the surface, and serve hot.

Caramelised onion

  • Heat 2 tbsp vegetable oil and fry 1 sliced onion until soft. Scatter over the top of the naan before cooking.

Garlic and coriander butter

  • Crush 1 large garlic clove and add to a small saucepan with 2 tbsp butter. Melt the butter. Stir in 2 tbsp chopped fresh coriander and brush over the cooked naan.


  • Press 1 rounded tsp of nigella or sesame seeds, or 1 rounded tbsp pumpkin seeds, or any other seeds you like (try black onion or poppy seeds) evenly into the upper surface of the breads before baking.
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