Naan Bread recipe

Naan Bread

🌐 Naan Bread

Naan bread is a soft, yeast-raised flatbread. It has roots in North Indian and Persian cooking. Traditionally, it is baked against the walls of a tandoor oven. Its signature blistered surface and tender, chewy crumb come from high heat, a relaxed dough, and minimal handling.

In the Kook’s Secrets kitchen, naan is treated as a technique bread rather than a shortcut flatbread. Gentle mixing, proper resting, and cooking in a very hot pan replicate tandoor conditions at home. This approach produces naan that’s flexible and flavourful. It is designed to scoop, wrap, and accompany rich dishes like butter chicken and slow-simmered curries.

Naan Bread

Mark Dexter

Naan is a soft, yeast-raised flatbread traditionally cooked in a tandoor. In a kitchen setting, it’s cooked in a hot pan to create bubbles, char, and a chewy crumb.

This version produces naan that is fluffy inside, blistered on the surface, and flexible, perfect for curries or serving plain.

Print Recipe

Prep Time 2 hours hrs

Cook Time 3 minutes mins

Equipment

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• 1 scales
• 1 measuring jug
• 1 mixing bowl
• 1 Heavy-based pan
• 1 Stove
• 1 Pastry Brush
• 1 Kitchen paper roll

Ingredients

  

1x2x3x

For the Dough

• 5 grams dried instant yeast
• 125 grams warm water (about 40°C)
• 12 grams white sugar
• 30 grams full-fat milk
• 1 each whole egg, whisked
• 3 grams salt
• 270 grams bread flour (or plain flour)
• 50 grams ghee or butter, melted

Finish (optional)

• 50 grams Extra melted butter or ghee (for brushing)
• 1 each Garlic clove
• Nigella seeds
• ¼ bunch Finely chopped coriander

Instructions

 

1️⃣ Activate the yeast

• Place the yeast, warm water, and sugar into a small bowl.

  Stir and leave for 10 minutes, until foamy.

2️⃣ Mix liquids

• In a separate bowl, whisk together:

  Milk

  Egg

3️⃣ Mix dry ingredients

• In a large bowl, combine:

  Flour

  Salt

4️⃣ Make the dough

• Make a well in the flour.

  Add:

  Yeast mixture

  Milk and egg mixture

  Melted butter or ghee

  Mix with a spoon, then bring together gently by hand into a soft dough.

  No heavy kneading required — just mix until smooth.

5️⃣ First rise

• Cover the bowl.

  Leave in a warm place for 60–90 minutes, until doubled in size.

6️⃣ Divide and rest

• Turn dough onto a lightly floured bench.

  Divide into 6 equal portions and roll into smooth balls.

  Place on a tray, cover lightly, and rest for 15 minutes.

7️⃣ Roll out

• Roll each ball into rounds about:

  3–4 mm thick

  15–16 cm wide

8️⃣ Cook the naan

• Heat a heavy pan or cast-iron skillet over high heat.

  Lightly oil the surface.

  Cook naan 1–1½ minutes on the first side until bubbles form and the underside is well coloured.

  Flip and cook the second side for about 1 minute.

9️⃣ Finish

• Brush hot naan with:

  Melted butter or ghee

  Optional garlic butter

  Sprinkle with nigella seeds or coriander if using.

  Serve hot.

Ready to use

• Naan bread is ideal for:

  Indian curries

  Flatbread wraps

  Service bread

Mark’s bench-side notes

• Pan must be hot for bubbles

  Pale naan = pan not hot enough

  Overcooked naan = pan too hot

  Soft dough = soft naan

KOOK’S SECRETS

Nutrition

Calories: 12kcalCarbohydrates: 2gProtein: 0.5gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.04gCholesterol: 1mgSodium: 37mgPotassium: 16mgFiber: 0.003gSugar: 2gVitamin A: 9IUVitamin C: 0.1mgCalcium: 7mgIron: 0.02mg

Keyword chewy, flatbread, Fluffy, yeast-raised

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