Making homemade naans does involve a bit of basic chemistry, so if you’re after a first-time friendly beginner’s bread, try my yeast-free, rapid proof-time easy flatbread recipe.
Easy naan bread recipe
Now, I’m guessing you don’t have a tandoor (the traditional oven for naan-making) in your kitchen Me neither! But that won’t stop me. Instead of using a tandoor, I’ve adapted the method to Western kitchens by using a heavy-based frying pan on the stove top. The results are as pillowy-perfect as any other naan bread recipe. In as many minutes you will have irresistibly bubbly, flour-soft naans that give a gentle chew. Perfect for mopping up your favourite curry sauce. My eyes water at £3.50 for a plain naan from the local takeout! Especially when I know all the ingredients are sitting in my kitchen and cost a fraction of that! And also at paying around £1.50 for the store-bought versions that come with extra additives and preservatives! If I was making curry from scratch, I’d make naan too. You might be surprised to know that the naan bread recipe includes milk and yoghurt. These ingredients serve to enrich the dough and are what gives it a cushiony spring and a mildly sweet favour. Naan-making does require a little planning ahead as the proofing takes time, but proofing itself is no effort. It takes mere minutes to mix the ingredients together, and a few more to knead the dough. Which I quite enjoy! Then proof for 1 – 1 ½ hours, roll and shape, then cook on your stovetop. I add nigella and coriander to mine for extra flavouring, and making garlic naans is just as easy. Melt butter and grated garlic and brush over the top of the freshly cooked naan. And the satisfaction that comes from creating an entire Indian feast from scratch? My friend, it is second-to-none.
Serving suggestions
The contentment and cosy satisfaction that comes from a simple steaming bowl of Nepalese red lentil dahl and a homemade naan bread cannot be beat. However, on a meat-eating day, a boldly flavoured Indian kofta curry or a rich and smooth butter chicken curry hits the spot. Beyond curry, I keep a useful stash of naans for all kinds of last-minute needs; they make a brilliant base for homemade pizzas; are perfect for dipping into smoky baba ghanoush or whipped feta and ricotta; as a bread-side breakfast with shakshuka; or as a more substantial flatbread with Middle Eastern dishes like chicken souvlaki or chicken musakhan.
Storage and leftovers
To keep any leftover naan bread fresh, put in an airtight container or bag and store at room temperature for 1-2 days. Reheat on the stovetop, in the oven, or even in the toaster! Cooking a multi-dish curry feast from scratch can mean a lot of irons in the fire at once. You can totally get ahead by preparing your homemade naan in advance. Once cooked and cooled, wrap the naan individually and freeze for up to 3 months. Being a flatbread, there’s no need to defrost. Either warm through in the oven for 5-6 minutes at 400F/200C, or on the hob.
More side dishes to try
Truffle Aioli Air Fryer Garlic Bread Chickpea Tuna Salad Muhammara
