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Naan bread

This is Naan bread, the perfect accompaniment to a curry.

It’s a flat leavened bread that is light, delicious and bears no resemblance to the

supermarket naan bread. Put those tasteless, additive packed imposters out of your head

and give this a go, you won’t look back!


  • 150mls warm milk
  • 2 teaspoons honey
  • 2 teaspoons dried active yeast
  • 450g plain flour
  • ½ teaspoon sea salt
  • 2 tablespoons olive oil
  • 150 mls live natural yoghurt
  • 1 egg


  1. Gently heat the milk. It should be hot, but you should be able to hold your finger in it without burning yourself.
  2. Add the honey and yeast. Stir well, dissolving the yeast. Leave in a warm place for 15 minutes. It should become frothy, and the yeast should be releasing its wonderful aroma.
  3. Combine the sifted flour, and salt in a large bowl. Add the yeast mixture, olive oil, yoghurt, and egg. Mix thoroughly until all the flour has been amalgamated.
  4. Dust a clean work surface with flour, tip the dough onto the surface and knead until you feel a change in the dough, then knead for another five minutes. This should take about ten minutes. (I always set a timer because ten minutes is a lot longer than you think!)
  5. When ready, put a teaspoon of olive oil in your hand, pick up the dough and make a ball, covering the dough with oil. Dust the bowl with a little flour, place the dough in the bowl and cover with a clean tea towel. 
  6. Leave in a warm place, airing cupboard, back of Aga, near a radiator, anywhere warm and cosy to rise for an hour or so. The dough should double in size, but if it isn’t quite double don’t worry, keep going!
  7. Now the tricky bit. If you have a tanoor or clay pizza oven,  go ahead and use it! If not, heat your oven and make it as hot as possible. If you have a separate grill, heat that up too.
  8. Put a large baking tray in the oven to heat up. Whilst that is heating, take your dough and punch it down. Divide into six equal balls. Cover 5 and work as fast as possible with the sixth. Work the dough, stretching it into a tear shaped loaf. Aim to make it 25cm in length and about 12cm at its widest point.
  9. When ready, remove the hot tray from the oven and slap the dough onto it. Put it back in the oven for about 4 minutes. Now watch the magic!
  10. Remove from the oven when the bread has puffed up and put under the hot grill, close to the element until the naan bread browns a little. Repeat with the other five dough balls.
  11. It is at its best eaten straight away. If you are not eating immediately wrap the bread in a clean tea towel.

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