Homemade Naan Bread

Ingredients

• 1 teaspoonactive dried yeast
• 180 ml (¾ cup), at 38°C (100°F)lukewarm water
• 1 tablespoonGreek wildflower honey
• 30 ml (2 tablespoons), plus extra for brushingextra-virgin olive oil
• 3 tablespoonsplain Greek yoghurt
• 2 teaspoonschopped fresh coriander or coriander paste
• 250 g (2 cups)plain flour
• ⅛ teaspoonbaking powder
• ½ teaspoonsea salt

Instructions

1. 1

   Activate the yeast

   Put the lukewarm water, honey and yeast in a bowl. Leave for about 10 minutes, until foamy.

2. 2

   Mix the dry ingredients

   Sift the flour, baking powder and sea salt together into a large bowl.

3. 3

   Combine the wet ingredients

   Add the yoghurt, chopped coriander and olive oil to the bowl with the yeast mixture, then stir to combine.

4. 4

   Bring together the dough

   Pour the wet mixture into the dry ingredients and combine with a fork. When the dough comes together, finish mixing with your hands. It will look wet, but do not add more flour; stop kneading as soon as it comes together.

5. 5

   Leave to rise

   Cover the dough with a damp cloth and leave it in a warm place for about 3 hours, until doubled in size.

6. 6

   Divide the dough

   Transfer the dough to a floured work surface and divide it into 8 balls.

7. 7

   Roll the naan

   Roll one ball at a time into an oval about 23 × 13 cm (9 × 5 inches) and 6 mm (¼ inch) thick. If the dough sticks, sprinkle the work surface with a little flour.

8. 8

   Heat the pan

   Set a 25 cm (10-inch) non-stick frying pan over a medium-high heat.

9. 9

   Cook the naan

   Cook one piece of dough at a time. Brush one side with a little olive oil and cook for 45 seconds. Brush the upper side with a little oil, flip the naan, cover the pan with a lid and cook for 45 seconds more, until browned spots appear.

What is naan bread?

Naan is a soft, leavened flatbread associated with Indian cuisine, often cooked in a very hot tandoor. This home version uses a frying pan, making it practical without specialist equipment.

Yoghurt and olive oil give the dough richness, while honey feeds the yeast and coriander adds a fresh, herbal note. The result is a tender bread with browned patches from the hot pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 160 calories, 4g protein, 27g carbs, 4g fat.

The flour provides most of the carbohydrates, while olive oil contributes much of the fat; the yoghurt and flour provide some protein. Serve one naan with a protein-rich curry or lentils and vegetables for a more balanced plate.

Give the yeast time to foam

Yeast: mix it with lukewarm water and honey, then wait about 10 minutes. Foam on the surface is a useful sign that the yeast has activated.

Temperature: the water should be warm rather than hot. The recipe specifies 38°C (100°F); very hot water can impair the yeast.

Keep the dough soft

Mixing: the dough is meant to look wet and soft when it first comes together. Resist the urge to add flour to the bowl, and stop kneading once the ingredients form a dough.

Shaping: use a lightly floured surface only when dividing and rolling. A small sprinkle can prevent sticking without making the naan unnecessarily floury.

Allow for the rise

Rising: cover the bowl with a damp cloth and leave the dough somewhere warm for about 3 hours. Look for it to double in size rather than relying only on the clock.

Timing: the stated total time is 38 minutes, but the method includes a rise of about 3 hours. Plan for that resting time separately.

Roll evenly for quick cooking

Shape: divide the dough into 8 balls, then roll each into an oval about 23 × 13 cm and 6 mm thick. Even thickness helps each piece cook at a similar rate.

Pan: let the non-stick pan heat over medium-high before adding the dough. Work one naan at a time so each has contact with the hot surface.

Look for browned spots

First side: brush the dough lightly with oil and cook for 45 seconds. The method uses browned patches as the visual cue to look for.

Second side: oil the top, flip, cover the pan and cook for another 45 seconds. Keep to the stated timings, checking the surface as it cooks.

Serve alongside a meal

Naan works well alongside a curry, lentils or a saucy vegetable dish, where its soft texture is handy for scooping. It can also be served warm with dips.

For a simple plate, pair it with a protein-rich curry or pulses and a portion of vegetables. Serve soon after cooking for the softest texture.

Recipe notes & tips

• Measure the water to 38°C (100°F) before adding the yeast.
• Wait for the yeast mixture to become foamy before mixing the dough.
• Keep the dough soft and stop kneading as soon as it comes together.
• Use only a light dusting of flour when shaping if the dough sticks.
• Heat the pan before cooking and cook each naan individually.
• Cover the pan for the second side as directed.

Variations

• More coriander: increase the fresh coriander for a stronger herbal flavour.
• Garlic finish: brush the cooked naan with garlic-infused oil.
• Seeded topping: scatter sesame seeds over the dough before cooking.
• Chilli heat: add finely chopped chilli to the wet ingredients.
• Plain naan: leave out the coriander for a simpler flavour.

Common mistakes to avoid

• Adding extra flour: the dough is meant to look wet; stop mixing once it comes together.
• Skipping the foam check: leave the yeast mixture for about 10 minutes before continuing.
• Using hot water: keep it lukewarm at the specified 38°C (100°F).
• Rolling unevenly: aim for an even 6 mm thickness so the naan cooks consistently.
• Crowding the pan: cook one piece at a time to give each naan contact with the hot surface.
• Leaving out the lid: cover the pan while the second side cooks for 45 seconds.

How to store

Store cooled naan in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months. Reheat in a dry frying pan over a low heat until warm, or thaw frozen naan before reheating.

Frequently asked questions