Homemade Naan Bread

When I discovered how to make my own Homemade Naan Bread, it meant two things. It saved me a lot of money and I learnt how versatile they actually are. I serve them with curries, but also cut into strips for dips and rolled up with a filling for snacks. These lovely Indian flat breads soak up the curries perfectly so nothing is wasted.

Homemade Naan Bread

Scrumptious soft warm naan breads full of flavour and ideal for dunking.

4.86 from 48 votes

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Course: Side Dish, Snack

Cuisine: Asian, Indian

Keyword: Dairy, Dough, Seeds

Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Proofing: 15 minutes minutes

Total Time: 1 hour hour 20 minutes minutes

Servings: 6 Pittas

Calories: 253kcal

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Ingredients

 

MetricImperial

• ½ tsp baking powder
• 125 ml water warm
• 300 g bread flour strong
• 2 tsp caster sugar divided in ½
• 7 g dried yeast sachet
• 150 ml natural yoghurt
• 1 tbsp nigella seeds sesame
• 25 g unsalted butter melted/dough
• 15 g unsalted butter melted/brushing

Instructions

• Add the yeast to a mixing bowl and add the warm water. Stir and then add ½ of the sugar (1 tsp).
  2 tsp caster sugar, 7 g dried yeast, 125 ml water
• Place the mixing bowl to one side and leave until it froths up. Normally takes about 10 – 15 minutes.
• In a second mixing bowl add the flour, baking powder, ½ tsp salt and the other 1 tsp of sugar. Stir well and make a volcano shape in the mixture with a well in the centre.
  ½ tsp baking powder, 300 g bread flour, 2 tsp caster sugar
• Once the yeast mixture has frothed, add it into the well of the flour together with the nigella seeds, yoghurt and the melted butter and stir well to fully combine.
  150 ml natural yoghurt, 1 tbsp nigella seeds, 25 g unsalted butter
• Using your hands, start to mould the dough into a ball. If it is very wet and sticky, add a tablespoon of flour to dry it out or if too dry add a little warm water to loosed it.
• Continue to mix the dough until it resembles and soft dough that doesn’t stick to the mixing bowl.
• Flour a clean level surface and transfer the dough from the bowl to the flour. Knead the dough for about 8 – 10 minutes or until it becomes lovely and smooth and elastic like bubble gum. Mould the dough into a ball.
• Lightly oil/butter a larger bowl and add the dough ball. Cover with a kitchen towel and place in a dark area for an hour. The dough will double in size.
• Divide the dough ball into 6 equal portions. Each one will be a naan bread.
• Take one at a time and roll it out into a pear/teardrop shape roughly 20 cm by 12cm.
• Place a frying pan, large enough to hold the dough and place it over a high heat. When the pan is hot, carefully transfer the dough from the work surface to the pan.
• Dry fry the dough for about 3 – 4 minutes until it puffs up and takes on colour.
• Flip it over a dry fry the second side for about 3 – 4 minutes until cooked though and golden brown in places.
• While the dough is frying, turn your oven to its lowest setting and add a baking tray.
• When each naan is cooked, place it on the baking tray, brush with the melted butter and pop it back in the oven. When the next naan is ready, place it on top of the first one and brush with melted butter.
  15 g unsalted butter
• Repat until the are all cooked and serve with an Indian meal or dip or fill with chicken etc and use them as a wrap.

Nutrition

Calories: 253kcal | Carbohydrates: 39g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 51mg | Potassium: 103mg | Fiber: 2g | Sugar: 3g | Vitamin A: 193IU | Vitamin C: 0.1mg | Calcium: 61mg | Iron: 1mg