Easy naan bread recipe

1. Put 125ml warm water in a bowl and sprinkle over the yeast and 1 tsp sugar. Leave for 10-15 mins or until frothy. In a large bowl put 1 tsp sugar, the flour, salt and baking powder. Mix together, then make a well in the centre.
2. Melt 25g butter in a small pan or microwave, then pour into the well along with the yogurt and yeast mixture. Stir well, then bring the mixture together with your hands. The dough should be soft but come together as a ball – add a touch of water if too dry, or a little more flour if too sticky. Knead in the bowl, then transfer to a floured work surface and continue to knead until smooth and elastic but still soft.
3. Put the dough into a large lightly oiled bowl. Cover with clingfilm or a clean damp tea towel. Leave in a warm place for about 1 hr or until doubled in size.
4. Once doubled in size, knock back the dough (punch down on the dough once to release the air). Divide the dough into 6 pieces and roll into balls. On a work surface dusted with flour, roll each ball into a tear-drop shape. It should be about 15-18cm long and 0.5cm thick.
5. Melt the remaining butter. Heat a lidded nonstick frying pan until very hot. Brush both sides of a naan with the melted butter. Place in the hot pan, cover and cook for 1 min until you see bubbles starting to form. Flip and cook for 1-2 mins on the other side until large toasted spots appear on the underside. Brush the top with extra butter, if you like. Set aside on a clean tea towel. Repeat with the remaining naans.

Tip: This classic naan recipe can be a starting point for extra flavours: you can add chopped herbs or nigella seeds to the dough, or brush the cooked naans with butter and sprinkle with sesame seeds or chopped chives.

See more Bread recipes