- 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)
- 100g good quality full-fat live yogurt, at room temperature
- 160ml whole milk, at room temperature
- ½ tsp dried active yeast, dissolved in 5 tbsp tepid water
- ½ tsp sugar
- ½ tsp salt
- 500g stoneground white flour (preferably organic), sifted, plus extra for dusting
- 3 tbsp extra-virgin rapeseed oil, plus extra for oiling and drizzling (if you can’t get any, a good quality olive oil will work well too)
- 1 heaped tbsp butter
- Sea salt, nigella and poppy seeds to scatter (optional)
- Mix the full-fat yogurt, milk, dissolved yeast, sugar and salt in a jug. Put the flour into a large mixing bowl and make a well in the centre. Pour in 2 tbsp of the rapeseed oil and the liquid, then mix to form a soft dough.
- Knead the dough for a minute or so until it stops looking ragged, then leave in the bowl for 10 minutes, covered with a damp tea towel.
- Remove the dough from the bowl and knead on a lightly oiled work surface for another minute.
- Re-cover in the bowl and leave to rise in a warm place for 1-2 hours or until doubled in size
- Divide the dough into 4-6 equal-size balls, then heat a large dry frying pan with a tight- fitting lid over a medium heat.
- On a lightly floured surface, flatten the dough, 1 or 2 balls at a time, then drizzle with a little extra rapeseed oil.
- Using your fingers or a rolling pin, keep flattening into a round shape, around 1cm thick. Flatten them just before you cook them and keep the rest of the balls of dough under the damp tea towel as you work.
- Transfer a flattened disc of dough to the heated frying pan and cover securely with the lid. Cook each naan bread for 3-4 minutes on one side, then, when it’s golden brown and puffed, flip it over and cook for 3-4 minutes on the other side.
- While cooking the naans, melt the butter and mix with the remaining tablespoon of rapeseed oil. As soon as each naan bread is cooked (it should have no visible doughy patches) brush it generously with the melted butter and oil mixture, then scatter with sea salt and nigella and poppy seeds, if you like. Let it sit for 2 minutes, then tear up and eat with curries and dips or enjoy as an indulgent snack.
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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