Naan bread

Naan bread

My Feast
Chris Chen


Quantity Ingredient
100ml lukewarm milk
50ml lukewarm water
7g dried active yeast
1 teaspoon white sugar
100g plain yoghurt
80g ghee, melted and slightly cooled
750g plain
1 teaspoon salt
vegetable oil, for kneading and greasing

Toppings (optional)

Quantity Ingredient
50g butter, melted
1 teaspoon nigella seeds
1 tablespoon minced garlic
1 tablespoon coriander, finely chopped


  1. Place the milk, water, sugar and yeast in a bowl and set aside for 5–10 minutes or until frothy.
  2. Add the yoghurt and melted ghee and stir through.
  3. Sift the flour and salt into a large bowl and make a well in the centre. Pour the yeast mixture into it. Using your hands, bring together to form a dough and knead firmly, turning it in on itself for 6–10 minutes or until the mixture comes away from the side of the bowl and the dough is soft and elastic. Add more water or flour during kneading if necessary.
  4. Place the dough in a greased bowl, cover with a damp cloth and set aside for 3–4 hours to prove until doubled in size.
  5. Remove the cloth, punch the mixture down, then knead for 2–3 minutes. Divide into 8 balls, place on a slightly oiled baking tray, cover with the damp cloth and set aside for 15 minutes to rest.
  6. Preheat the oven to 260°C or a barbecue with a hood to high. Place a pizza stone or heavy-based baking tray in the oven or on the barbecue to preheat.
  7. Roll out each ball into a teardrop shape, ensuring they are quite thin and evenly rolled out.
  8. You can leave the naan plain or brush the tops with the melted butter and sprinkle over a few nigella seeds, or brush with the garlic and sprinkle over the coriander.
  9. Place on the pizza stone or tray and bake for 5–7 minutes or until the bread puff s and brown spots appear on it. Remove from the oven and wrap in a cloth to keep warm until serving.
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