This is a very much tried, tested and loved family recipe. A curry is not complete without naan bread in this house, and I’m here to show you it’s not difficult at all to have it in your house too! Without ordering take-out of course!

I have a few Indian recipes these are a must have with!
Butter “Chicken” and Peanut Butter Curry

Naan Bread

Naan Bread

  • Author: Rebecca Jenkins
  • Yield: 8 naan 1x


These are the days of less ingredients in the kitchen and more time at home so while my recipe calls for baking powder, feel free to omit this if it is not available. Just give your dough 15 more minutes to rise.



  • 1 1⁄2 cups warm water
  • 1 Tbsp sugar
  • 2 tsp/1 packet active dry yeast
  • OPTIONAL 1tsp baking powder*
  • 1 tsp salt
  • 4 cups flour, plus a few tbsp for workspace

*I use this hack when I have not left enough time for the dough to rise naturally, the baking powder allows the naan to rise quickly in the pan, and cuts the rise time from 45min to 30, however, we do prefer the naan sans baking powder.


  1. Combine water, sugar, and yeast in a bowl. Let stand for 5 minutes until foamy
  2. Add flour, salt and baking powder (if using baking powder). Mix thoroughly. Knead dough in a stand mixer for 5 mins or on a floured workspace about 20 times and form into a tight ball. Put dough in a well oiled bowl and cover with a towel
    naan dough before
  3. Put in a warm place to rise for 45 minutes – you can cut 15 mins off this time if you have used baking powder
    naan dough after
  4. Turn dough out onto a floured workspace. Shape into a log and with a sharp knife divide dough into 8 pieces
    naan dough
  5. Take one section and roll into an icecream cone shape
    naan dough cone
  6. Flatten the shape with a rolling pin to about 5mm thick, repeat for each section, lay separately on baking paper, ready for cooking
    naan bread before cookingnaan bread before cooking
  7. Heat a fry pan on medium heat, melt a dollop of butter or add a dash of vegetable oil, place one naan bread in the pan and swirl around to pick up the oil. Fry for about 2 mins, until you see big air bubbles
    frying naan bread
  8. Flip over and cook the other side for another 2 mins, until golden brown, remove from pan and place on plate, you can stack the remaining naan up on this plate
    fried naan bread
  9. My frying pan is big enough to fit two naan in at a time, quite quick to whip through the batch this way
  10. Serve immediately, careful though, will still be hot! And soft and fluffy and just sooo good.