Indian Curry Recipe

Naan Bread recipe

Naan bread is the perfect accompaniment to most Indian dishes - use it to mop up leftover curry sauce or to eat your curry with. Leftover naan can also be baked and eaten as crisps.


  • 175ml warm water
  • 250g plain flour
  • 1 tsp. salt
  • 4 tbsp. ghee
  • 2 tbsp. plain yoghurt
  • 1 tsp. dried active baking yeast
  • 1 tsp. caster sugar

Method of Preparation:

  1. Whisk the water with the yeast and sugar. Cover, and let stand for ten minutes.

  2. Sift the flour and salt into a bowl. Add the yeast and water mixture, half of the ghee and the yoghurt. Mix together until it forms a dough, then knead for ten minutes until smooth and elastic.

  3. Put into a greased bowl and cover, then allow to prove for 1 1/2 hours.

  4. Push the dough down and knead for another five minutes or so, then divide it into six pieces. Push the dough out into flat rounds, then place onto a covered baking tray. Brush with the rest of the ghee then grill under a hot grill for 2 minutes on each side.

You could make these into flavoured naans by adding chilli powder or by sprinkling with garlic flakes. This recipe serves six.

Author: Laura Young

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Published: December 3, 2011
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