Homemade Naans

Soft, fluffy homemade naans that are delicious fresh from the pan and perfect with any curry. Make them plain or add grated cheddar for extra yumminess.

As a bread lover, I love making different kinds of bread at home, and these naans are a real favourite. The dough is enriched with yoghurt, olive oil and nigella seeds, then cooked in a hot pan for that lovely homemade flavour.

You can keep them simple or fill them with grated cheddar for a delicious cheesy twist. They’re perfect for sharing around the table and scooping up your favourite curry.

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What you need for 6 naans:

• 7 g instant dried yeast

• 2 tsp honey, divided

• 125 ml warm water

• 300 g strong white bread flour, plus extra for dusting

• ½ tsp baking powder

• 3 tbsp olive oil

• 150 ml natural yogurt

• 1 tbsp nigella seeds

• Grated cheddar, for cheese naans

The recipe:

1. Put the warm water into a bowl and sprinkle over the yeast and 1 tsp of honey. Leave for 10-15 mins or until frothy.

2. In a larger bowl, add the flour, remaining honey, salt and baking powder. Mix well and make a well in the centre.

3.  Pour the olive oil, yoghurt, nigella seeds and yeast mixture. Stir, then use your hands to bring everything together into a soft dough. If the dough feels too wet, add a little flour. If it feels dry, add a splash more warm water.

4. Cover he bowl and leave in a warm place for at least one hour or until it has doubled in size.

5. Divide the dough into six equal pieces and shape each one into a ball. Place them on a lightly floured surface, cover with a damp tea towel and leave to rest while you heat a large non-stick frying pan over a high heat.

6. For plain naans: roll out a ball of dough into a teardrop shape that’s approximately 20cm long and around 12cm wide.

7. For cheese naans: make a small well in the centre of a dough ball and add a handful of grated cheddar. Bring the dough over the cheese and pinch it closed. Gently roll it into a teardrop shape.

8. When the pan is very got, place in a naan. Cook for about 3 minutes, until it puffs up and develops golden patches.

9. Turn the naan over and cook for another 3–4 minutes, until cooked through and lightly charred

10. Continue with the remaining balls. Naans are better eaten fresh and warm. You can keep them warm in low oven. Et voila!

The benefits:

• You control the ingredients, salt and toppings, without unnecessary additives.

• Yoghurt adds a little protein and calcium, while olive oil provides unsaturated fat.

Per 1 plain naan:

Protein: 8 g | Fibre: 2 g

Also provides calcium and B vitamins.