• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings


  • Recipe Submitted by on

Category: Indian, Breads

 Ingredients List

  • 2 ts Dry active yeast
  • 4 tb Warm milk
  • 2 ts Sugar
  • 1 lb Plain flour
  • 1 ts Baking powder
  • 1/2 ts Salt
  • 2/3 c Milk
  • 2/3 c Plain yoghurt; beaten
  • 1 Egg; beaten
  • 1 oz Ghee; melted
  • Flour; for dusting
  • Ghee; for greasing
  • Chopped coriander leaves and
  • -onion seeds; to sprinkle


Mix yeast, warm milk and sugar and leave to become frothy. Sift flour,
baking powder and salt. Make a well in the centre and add yeast mixture,
milk, yoghurt, egg and ghee. Fold in all ingredients.

Knead dough well. Tightly cover bowl and keep in a warm place until dough
doubles. To test: push a finger into the dough - it should spring back.
Roll out the dough on a floured surface.

Make each naan a tear-shape, about 10" long, 6" wide tapering to 2".
Sprinkle with coriander and onion seeds. Place on greased baking trays and
bake at 200C, 400F, Gas Mark 6.

NOTES : Traditionally, naans are baked in a tandoor or clay oven.
Flat-leaved parsley can be substituted for coriander.

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