Naan bread
Soft homemade flatbreads made with yoghurt, baked at high heat until fluffy and finished with butter, perfect for serving warm with curries and dips.
Updated : 08 January, 2026
Easy
More than 1 hour.
Ingredients
600 grams
Self-raising flour
0.5 teaspoon
Salt
1 teaspoon
Sugar
1 teaspoon
Baking powder
300 grams
Greek yogurt
175 milliliters
Milk
2 teaspoon
Sunflower oil
4 teaspoon
Butter
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Sift the flour into a large mixing bowl, then add the salt, sugar and baking powder and mix well. Stir in the yoghurt until combined.
Step 2
Gradually pour in the milk, mixing and kneading to form a dough. Add the oil and continue kneading in the bowl for 6-7 minutes, until smooth.
Step 3
Cover the bowl with a clean tea towel and leave the dough to rest in a warm place for 1-2 hours. The dough will rise slightly and become soft and easy to roll, though it will not double in size like a yeasted dough.
Step 4
Preheat the oven to 240°C and place an upside-down baking tray inside to heat up.
Step 5
Divide the rested dough into 8 equal balls. On a lightly floured surface, roll each ball into a disc about 20cm (8in) in diameter.
Step 6
Carefully place a disc onto the hot baking tray and bake for 4 minutes, or until cooked through on both sides.
Step 7
Remove from the oven, brush with melted butter, and wrap in a clean tea towel to keep warm and soft. Repeat with the remaining dough balls and serve warm.
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