If we have the time, I love making naan. It’s so much better than rice to soak up that spicy vindalooo. Keep a close eye on the naan when it’s under the grill, so that you don’t burn it (mine got pretty brown). Not too bad for not having a tandoor, if I do say so myself.

Preparation time
4h 30m
Cooking time


  • 375g plain flour
  • 1 ½ teaspoons sugar
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • 15g of fresh yeast
  • 150ml warm milk
  • 150ml natural yoghurt
  • Ghee or vegetable oil for greasing
  • 125g butter

Sift the flour into a large bowl and stir in the sugar, salt and baking powder. Dissolve the yeast in the milk and stir in the yoghurt, mix thoroughly with the flour to form a dough.

Knead the dough until it is smooth (you might need to add more flour, I did), and place in a bowl covered with a clean cloth. Place in a warm place to rise for about 4 hours.

Divide the risen dough into 12 equal sized portions and roll them into balls. On a lightly floured surface flatten the balls into oblong shapes, using both hands and slapping the naan from one hand to the other.

Grease a griddle or heavy based frying pan lightly with ghee or vegetable oil and heat it until it is very hot. Cook the naan on one side only a few at a time (careful not to burn it). Remove and spread the raw side with butter, cook under a preheated grill until browned. Serve hot.

From “Complete indian cooking” – Hamlyn

There are 5 Comments

  1. You made naan at HOME?! Not even the homiest of all pakistani home cooks I know do that! Great job .. your house must smell lovely as they’re baking in the oven :)

  2. I LOVE naan, but have never made it… thanks for this post!

  3. Hiya,
    WOW, It looks great. I would like to try though I have a question, if you could help me out that would be great.”Remove and spread the raw side with butter, cook under a preheated grill until browned.” How do you do that in an oven?
    THank you

  4. I made mine in the oven. I just used the broiler. that help?

  5. I made this last night to go with Chicken Korma and it was SO good- we did it on the outdoor grill. We had no leftovers of the Naan!

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