Ever considered making naan bread at home but been put off by long and complicated sounding recipes? Then my Easy Homemade Naan Bread is for you! I’ve simplified the recipe without compromising on flavour or texture, plus they are oven baked to make them even easier.
I love naan bread (sometimes known as nan bread). It’s one of those things I just have to have with a curry. I love dipping them into the curry, but also into the pickles and chutneys and raitas too! I must confess I often eat way too much naan bread – it’s just so yummy!! But one thing I have noticed is the ingredients list on most shop bought naans is quite frightening, to say the least. Full of extra random ingredients and unpronounceable gubbins. (and you know how much I don’t like unpronounceable gubbins in my food!!)
Creating an easy peasy homemade version of an authentic naan bread has therefore been on my to do list for quite a while. Like I usually do, I carefully researched the essential components of a naan bread and read a wide selection of recipes (and like so often, the idea of ‘authentic’ is an interesting one as there are so many variations on an authentic naan bread) and then worked out how I could simplify it so that it looked and tasted like a naan bread, but without too many ingredients, processes or faff.
And I am really pleased with the result. It really is a naan bread – way nicer than the shop bought ones (because home cooking always is, am I right?) and nearly as nice as a naan bread from a really decent Indian restaurant (which I suspect has more ingredients and processes than mine, not to mention equipment I just don’t have).
My homemade naan bread recipe has been made easier in two ways. Firstly, I have simplified the ingredients back to only what I really consider to be the essentials: flour, yeast, salt, sugar, yogurt, butter, nigella seeds and water. And secondly, rather than frying or grilling/broiling my naan breads, I have opted to bake them in the oven. This means less faff, less mess, less washing up and crucially it means they take less time too. And the result is honestly no less delicious!
The great thing about these oven baked naan breads is you can make a big batch when you have the time, cook them all up and then freeze them. When defrosted they can simply be reheated by popping them in the toaster until warmed through (or under the grill/broiler if you prefer). You can also do this with any naans which have gone cold (or indeed with the shop bought ones – not that you will ever buy shop bought ones again once you’ve made these, of course…!).
These Easy Homemade Naan Breads would go brilliantly with any of my curry recipes, but I would especially recommend them with my Easy Homemade Chicken Tikka Masala, my Easy Lamb Rogan Josh or my Easy Vegetable Korma. They are also delicious dunked into a cooling cucumber and mint raita or served with an Indian style salad.
Easy Homemade Naan Bread
- 50 g butter
- 350 g white bread flour
- 7 g easy action/ fast action/ instant yeast (see note)
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon nigella seeds (optional)
- 100 ml plain yogurt
- 150 ml warm water
- Extra melted butter for brushing on top (optional)
- Sufficient baking trays / oven trays for 8 naan breads
Start by melting the butter, either in the microwave or in a saucepan on the hob.
In a large bowl, mix together the flour, yeast, salt, sugar and nigella seeds.
Make a well in the centre and add the yogurt, warm water and melted butter. Mix the wet ingredients into the dry ingredients thoroughly until it forms a ball.
Turn the dough out onto a lightly floured surface and knead for 5 minutes.
Return the dough to the bowl and leave to rise for 1 hour
Preheat your oven to 230C/210C fan/gas mark 8/450F. Place your baking sheets in the oven.
After it has risen, knock back the dough (i.e. punch out all the air) and divide into 8 pieces. Roll the 8 pieces into balls and then roll out or stretch out into naan bread shapes (kind of tear drop shaped).
Place the naan breads directly on the pre heated oven trays and cook for 5-10 minutes, until cooked to your liking.
Remove the naan breads from the oven and brush with melted butter. Serve with your favourite curries, chutneys, pickles etc.
The yeast I have used in the recipe is known variously as easy bake, easy action, fast action, quick or instant yeast. It is the dried, powdered form of yeast that DOES NOT need to be first mixed with water and sugar. The yeast I have used is the kind that can be just chucked in with the rest of the ingredients and therefore makes this recipe easier and less faffy!!
You can use the same quantity of regular dry yeast (7g/¼oz) in this recipe if you prefer. If you want to make this with fresh yeast, you will need 14g/½oz. These naan breads can be frozen after they have been cooked.
When you require them, simply defrost and then warm through in the toaster or under the grill (broiler).
Nutrition information is approximate and meant as a guideline only.
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