Naan bread

February 24, 2014 (Last Updated: January 11, 2019)

Serves: Makes approximately 10 naan breads, depending on size

Naan bread

By Alida Ryder
Cooking Time: 20 minutes + 2 hours, to rise


  • 125ml (½ cup) water
  • 5ml (1 tsp) sugar
  • 10g dried yeast
  • 250g flour
  • 7,5ml (1½ tsp) salt
  • 30g (2 tbsp) butter, melted + 100g melted butter, for brushing
  • 100g yoghurt



Mix the water, sugar and yeast in a bowl.


Add the flour, salt, 30g (2 tbsp) butter and yoghurt, and mix until a dough forms.


Turn out onto a floured work surface and knead until you have a smooth, elastic dough. Place in a bowl and cover with plastic wrap. Allow to rise for 2 hours.


Divide the dough into 8 – 10 balls and roll out on a floured work surface.


Cook the naan in a hot frying pan over medium-high heat until golden brown and blistered, 1 – 2 minutes per side.


Remove from the pan and brush with melted butter immediately.



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