Naan Bread

A positive addition to any Indian meal. This is the plain naan bread recipe but there are a lot of other flavours on this site. Take a look and take a pick. A vegetarian necessity of any Indian meal. This recipe is quick and easy and can be flavoured with any herbs you want. Ready within 10 minutes and totally yum! The variety of this recipe is that you  can add garlic or garlic and coriander. Also substitute an amount of milk for coconut milk and you have another flavour. The softness of the Naan Bread is ideal to soak up the sauces and juices. Who needs or wants a spoon when you can have a naan.

Homemade naan bread is the sort of kitchen project that rewards you long before you sit down to eat. The scent of warm yeast, the softness of rising dough, and the way each naan puffs dramatically under the grill—these are small pleasures that make a home cook feel like they’re working a bit of culinary alchemy.

For me, naan bread is comfort food disguised as something exotic. While many people associate it with elaborate curries and spice-laden dishes, I find that naan bread has a life of its own. It’s the kind of bread that’s as enjoyable to make on a quiet afternoon as it is to tear into at the table.

It all begins with the simplest of ingredients: a teaspoon of yeast, a pinch of sugar, a warm splash of water. That tiny mixture sits in a little bowl, almost unimpressive at first, until it wakes up. Within minutes, the yeast blooms into a frothy cloud, letting you know it’s alive and ready to get to work. Every time I see that froth I’m reminded that breadmaking is part science, part patience, and part trust.

While the yeast does its thing, the dry ingredients come together. Plain flour, a dusting of salt, a sprinkle of baking powder—ordinary pantry staples that hold the structure of the bread. But the thing that makes naan feel particularly special is the black onion seeds. Known also as nigella seeds, they bring a subtle savoury aroma, almost like toasted herbs with a whisper of smokiness. Even before the dough is cooked, those seeds signal that this isn’t your average flatbread.

When the frothy yeast mixture finally meets the flour, along with a spoonful of yoghurt and a slick of vegetable oil, the dough begins to come together quickly. At first it clings to your fingers, soft and slightly sticky, but a few folds and kneads transform it. Using slightly wet hands helps coax it into a supple state, and if it seems a little stiff, a splash of milk brings it back to life. It’s a dough that wants to be worked with, pliable and cooperative, responding beautifully to gentle handling.

Once kneaded, the dough rests. Covered and tucked into a warm corner, it slowly swells as the yeast takes hold. This resting time is when I prep the rest of the kitchen—warming up the grill, finding a good baking tray, and clearing a section of worktop for rolling. After an hour or so, the dough feels alive under your fingers, airy and springy.

Dividing the dough into four little balls is oddly satisfying, each one rolling easily in your palm. When flattened and stretched into that signature tear shape, about half a centimetre thick, they already look like something you might get from a proper tandoor house. But the real magic happens during cooking.

A hot frying pan gives each naan its first kiss of heat. A few seconds is all it takes to brown one side lightly—just enough to build flavour. Then comes the theatrical part: slipping the naan under a blazing hot grill. Within moments the bread begins to puff like a balloon, creating those lovely pockets and layers that make naan bread so irresistible. Watching them rise feels like witnessing something alive; the dough responds instantly to the heat, blistering, colouring, and becoming beautifully tender.

Once out of the grill, a swipe of butter melts into all the little creases and bubbles, giving each naan that glossy, inviting finish. Soft, warm, ever so slightly smoky—this is bread that feels like a treat even before it hits the plate.

Of course, naan bread has endless uses. Scoop up curries, wrap grilled meats, swipe through dips, or simply enjoy it warm and plain, tearing off little pieces while it’s still steaming. But for me, the best part will always be the process: the rising dough, the puffing under the grill, the transformation from simple ingredients to something truly delightful. Making naan bread at home isn’t just about the end result—it’s about revelling in every step along the way.

Naan Bread (Plain)

When you have an Indian meal, you have to have a Naan Bread with it. This is a simple recipe that works.

4.95 from 140 votes

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Course: Snacks

Cuisine: Indian

Keyword: Bread, Dairy, Naan Bread

Prep Time: 1 hour hour

Cook Time: 5 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 4 Servings

Calories: 232kcal

Equipment

• Mixing Bowl
• Rolling Pin
• Baking Tray

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Ingredients

 

MetricImperial

• ▢ 1 tsp active dry yeast
• ▢ 1 tsp sugar
• ▢ 200 g plain flour
• ▢ 1 tsp black onion seeds
• ▢ 1/2 tsp Salt
• ▢ 1/2 tsp baking powder
• ▢ 1 tbsp vegetable oil
• ▢ 2 tbsp plain yoghurt
• ▢ 2 tbsp milk

Instructions

• In a small bowl, mix the yeast and sugar with a tablespoon of warm water to activate.
  1 tsp active dry yeast, 1 tsp sugar
• Leave for 5 minutes in a warm place until frothy.
• Meanwhile, in a separate bowl mix the flour, onion seeds, salt and baking powder. When the yeast is frothy add it to the flour with the oil and yoghurt.
  200 g plain flour, 1 tsp black onion seeds, 1/2 tsp Salt, 1/2 tsp baking powder, 2 tbsp plain yoghurt, 1 tbsp vegetable oil
• Knead the dough with slightly wet hands folding as you go. If it feels a little dry add some milk and continue to knead. Once it’s nice and soft cover with cling film and leave it in a warm place to rise for at least 1 hour (but longer if possible).
  2 tbsp milk
• Turn the grill on to heat up and divide the dough into four balls and place on a floured surface. Roll each into a tear shape about 0.5cm / ¼ inch thick.
• Heat the frying pan and place the naan onto it for a couple of seconds to brown on one side.
• Transfer to a baking tray (seared side down) and place under the hot grill for 2-5 minutes and watch the magic as they puff up.
• Smear the naan bread with butter and serve.

Nutrition

Calories: 232kcal | Carbohydrates: 41g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 361mg | Potassium: 106mg | Fiber: 2g | Sugar: 2g