- May 2014
- Makes 4-6
- Hands-on time 1 hour, plus resting and 1-2 hours proving
Complete any curry night with Cyrus Todiwala’s recipe for fluffy, warm naan breads, slathered generously in melted butter.
Don’t forget to checkout our step-by-step guide too for extra tips and tricks.
- 12g (2.9g saturated)
- 65.6g (3.9g sugars)
If you don’t want to serve the naans right away, you can make them all, then freeze them, well wrapped in cling film and foil, for up to 3 months. Defrost, then warm through in a low oven or in a freezer bag in the microwave to serve.
You can stuff your naans with anything from crushed spiced potato to grated cheese and blanched caulifower.
To stuff the naans, fatten the dough balls slightly, put a little bit of flling in the middle, then fold the dough over to cover the stuffng. Form into a ball again, then cover and leave to rest until the dough softens again. Flatten slightly, then cook in the pan as in the recipe and fnish them off for 5 minutes in a hot oven (200°C/fan180°C/gas 6).
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