Thick and fluffy Indian bread, the perfect accompaniment to a curry from Roopa Gulati
By Roopa Gulati
  • Rating:
  • Serves: Makes 6
  • Cook Time: 15 minutes
  • Prep Time: 30 minutes plus proving
  • Effort: easy


  • 500 g plain flour
  • 1 tsp salt
  • 1 tsp baking powder
  • pinch bicarbonate of soda
  • 2 tsp instant dried yeast
  • 2 tsp caster sugar
  • 175 ml hot milk
  • 100 ml natural yogurt
  • 50 g butter, melted
  • 1 egg, lightly beaten

To finish

  • 1 tbsp butter, melted
  • 1 tsp nigella seeds


1. Sieve the flour, salt, baking powder and bicarbonate of soda into a big mixing bowl and stir in the yeast and sugar.

2. Whisk together the milk, yogurt, melted butter and beaten egg. Gradually add this liquid to the flour mixture and stir everything to combine.

3. Using your hands, knead everything together, until it becomes a soft dough. Add an extra sprinkling of extra flour if it feels sticky or a dash more milk if the dough is too crumbly.

3. Transfer to a floured surface and continue kneading for about 10 minutes until smooth.

4. Put the dough into a large lightly oiled bowl, cover with a damp tea towel, and leave in a warm place until double in size - about 1-2 hours.

5. Punch it down with your hands and leave to rise once again.

5. Divide the dough into 6 even-sized pieces (12 if you prefer mini-naans) and shape into balls. Cover with cling film to stop them from drying out.

6. Heat a heavy griddle over a moderate heat and preheat the grill to its hottest setting. On a floured surface, roll out one of the dough balls to an elongated oval - it should be about 5mm thick. Slap the bread onto the hot griddle and cook over a gentle heat until golden on one side.

7. Transfer to a baking sheet - cooked side facing downwards. Brush the top with melted butter and sprinkle with a pinch of nigella seeds.

8. Grill, for about a minute, until golden and puffy. Keep warm, wrapped in foil, while you cook the rest of the naans. Serve straight away.

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