Naan Bread

Preparation Time 30 minutes
Cooking Time 10-15 minutes
Standing/Marinating 90 minutes
Serves 8 portions
4 cups plain flour 1 egg, beaten
1 tsp baking powder 6 Tbsp of natural yoghurt, room temp.
½ tsp bicarbonate of soda 3 Tbsp of butter or ghee, melted
3 tsp Sugar 1 cup warm water
salt 3 tsp poppy seeds


  1. Sift flour, baking powder, sugar, salt and bicarbonate of soda together into a mixing bowl.
  2. Cream the yeast with some water, then add 15ml ghee.
  3. Make a well in the centre of the flour and pour in the yeast mixture.
  4. Stir in egg, yoghurt and 6 tsp of butter/ghee.
  5. Gradually mix in enough water to make a soft, pliable dough. Knead for approx.. 15-25 minutes.
  6. Cover bowl with a damp cloth and put in a warm place for 1 ½ hrs.
  7. Preheat oven to 200 C.
  8. Knead dough on a lightly floured surface for 2-3 minutes, until smooth, then divided dough into 8 pieces. Prove for a further 15-30 minutes.
  9. Roll each piece into a ball and then roll out to make ovals about 15cm long, pulling ends to stretch dough into shape.
  10. Brush ovals with water and place wet-side down on greased baking trays.
  11. Brush dry side with melted butter or ghee and sprinkle with poppy seeds.
  12. Bake for 8-10 minutes, until puffy and golden brown. After baking, the breads can be grilled for a few seconds to brown them.


  1. Self-raising flour can also be used.
  2. Ideally, the bread should bake in a very hot oven (traditionally in a Tandoori oven). I use an overturned wok, well oiled, and place it over a large gas hob and allow to heat up. Spread the bread over this and bake until the bread blisters.