Plain Naan

Soft, blistered naan breads made with yoghurt and cooked in a very hot pan, no tandoor needed.

TIME BREAKDOWN
Prep: 1h 30m
Cook: 20 min
Total: 1 hour 50 minutes
Vegetarian
✅
Nuts
❌
Serves
6 people
Difficulty
Medium

Ingredients

  • 500g plain flour, plus extra for dusting
  • 7g sachet fast-action dried yeast
  • 1 tsp caster sugar
  • 1 tsp salt
  • 1 tsp baking powder
  • 150g natural yoghurt
  • 100ml warm milk
  • 2 tbsp vegetable oil
  • 100ml warm water, approximately
  • 40g butter, melted, for brushing

Method

  1. Mix the flour, yeast, sugar, salt and baking powder in a large bowl. Add the yoghurt, milk and oil, then gradually add the warm water until a soft, slightly sticky dough forms.

  2. Knead on a floured surface for 8 minutes until smooth and elastic. Put in an oiled bowl, cover with a damp tea towel and leave in a warm place for 1 hour until doubled in size.

  3. Divide the dough into 6 balls. Roll each into a teardrop shape about 5mm thick.

  4. Heat a heavy cast-iron frying pan over a high heat for 5 minutes until very hot. Heat the grill to its highest setting.

  5. Lay a naan in the dry pan and cook for 1 to 2 minutes until large bubbles appear. Turn and cook for 1 minute, then place under the grill for 30 to 45 seconds until puffed and charred in spots. Repeat with the rest.

  6. Brush each naan with melted butter and serve warm, wrapped in a clean tea towel to keep soft.