Indian Naan Bread

Indian Naan Bread


  1. Dried active yeast                 1 1/4 tsp  (only 3/4 tsp, if use instant yeast)
  2. Lukewarm water                   112 ml
  3. Sugar                                     1 to 2 tbsp
  4. Milk                                        2  tbsp
  5. Egg, beaten                           1/2
  6. Sea salt                                 1 tsp
  7. Strong white flour                  300g or less ( you can use wholemeal of course )
  8. Melted butter                         25g


  1. Take 30 ml of the lukewarm water to mix with the active dry yeast, (but, if you use the instant yeast, skip this step, just throw the yeast into the weighted dry ingredients together, done), let it stand for 5 to 10 minutes until frothy.
  2. Sieved the strong flour in a large mixing bowl, add sugar, salt, milk, beaten egg and melted yeast, mix it all together and knead on a slightly floured table for about 10 minutes until the dough smooth and elastic. Put the dough onto an oiled bowl and cover with a sheet of oiled cling film, keep in a warm place for about 1 1/2 hour to let it proof to double the size.
  3. Deflate the dough and fold all the side into the middle and knead for about few minutes, not too much.
  4. If you like garlic into your naan, now you can put some minced fresh garlic into the dough and knead together.
  5. But I like to put 2 tbsp toasted black and white sesame seeds into my naan. 
  6. Divide the dough into 3 equal portions, roll into a ball shape, and cover with oiled cling film to let it proof the second time until it double the size again, about 30 minutes.
  7. Roll the ball flat and make it long oval shape, place them on a baking tray, ( I think you need to prepare two large baking tray).
  8. Preheat the grill and cook the bread under the grill until it slightly brown, take them out and brush with melted butter on both sides, then return to the grill and cook for about 2 minutes in each side until golden brown.
  9. Cover with a clean tea towel if you’re not serve straight away to keep it warm.
  10. It is best to eat it warm with serve with our winter curry!


  • I prefer sesame seed, but if you like herbs, you can chop some whatever you like fresh herbs into your naan, so cook a big bowl  of curry with a lots of curry sauce, tear a corner of your own naan bread, duck down to the thick curry sauce. Mmm…… enjoy it, everyone!

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