Soft, fluffy and delicious — perfect alongside curries or grilled dishes. This version is baked rather than made in a tandoor, making it great for home kitchens.
Ingredients #
(Makes 8 small naan breads)
- Plain white flour – 375g / 13oz
- Baking powder – ¾ teaspoon
- Salt – 1½ teaspoons
- Full-fat milk – 200ml / 7fl oz
- Sugar – 15g / ½oz
- Free-range egg – 1 (you will only need half the beaten egg)
- Vegetable oil – 2 tablespoons
Recipe #
- Mix the flour, baking powder, and salt in a large bowl.
- In a separate bowl, whisk together the milk, sugar, and half the beaten egg.
- Add the wet mixture to the flour mixture and knead lightly until it forms a soft dough. Avoid overworking.
- Cover the bowl with a damp cloth and leave to rest for 15 minutes.
- Pour the oil over the rested dough and turn to coat evenly.
- Divide the dough into 8 equal pieces.
- Roll each piece on a lightly oiled surface into a 9cm / 3½in circle. Optionally stretch into teardrop shapes or roll to 10cm / 4in circles.
- Preheat a baking tray in the oven.
- Place the naan on the hot tray and bake for 4–5 minutes, turning as needed, until golden and slightly puffed.
Serve warm with curry, chutneys or grilled kebabs.