Quick and easy naan bread recipe

February 23, 2017 (Last Updated: April 13, 2020)
Naan recipe

Naan is teardrop-shaped leavened bread from the Punjab area of northern India. Different seeds can be added, including fennel and aniseed. 

Naan

Serves: Makes 4 naan
Cooking Time: 4 hrs 30 mins, including rising time

Ingredients

  • 500g cake flour
  • 15ml salt
  • 2 x 10g instant yeast
  • 5ml sugar
  • 300ml milk
  • 80ml butter, melted
  • Toppings

  • 100ml butter, melted
  • 20ml poppy seeds
  • 30ml sesame seeds

Instructions

1

Mix together the flour and salt in a large mixing bowl. Sprinkle with the yeast and sugar. Mix the milk and butter together and pour over the dry ingredients. Mix to make a soft dough.

2

Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 10 minutes.

3

Put the dough in a clean bowl and cover with a kitchen towel. Leave in a warm place until it doubles in size, about 4 hours. Knock back and rest for 10 minutes.

4

Divide the dough into 4 pieces and place each piece on a lightly floured surface. Using a rolling pin, roll to form an oblong shape about 15cm wide. Roll the dough to about 30cm in length.

5

For the topping, mix all the ingredients and spread evenly on each naan. Preheat the grill.

6

Place a baking sheet under the grill and heat for 2 minutes. Place the dough on the hot tray and grill until puffy and golden, about 2 – 3 minutes on each side.

7

Stack the naan on top of each other. Cover with a kitchen towel to prevent them from drying out and to keep the crusts soft.

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