Soft, pillowy flatbreads with a blistered, charred crust, finished with a fragrant garlic butter and fresh parsley. These naans sit somewhere between the tandoor-style breads of a restaurant and something genuinely achievable at home in a frying pan. Equally at ease mopping up a curry, wrapping grilled meat, or arriving at the table on their own as a serious piece of bread.
80ml
1tsp
1tsp
2piece
40g
300g
1tsp
0.5tsp
150g
3tbsp
10g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 80ml | — | — | |
| 2 | | 1tsp | — | — | |
| 3 | | 1tsp | — | — | |
| 4 | | 2piece | — | — | |
| 5 | | 40g | — | — | |
| 6 | | 300g | — | — | |
| 7 | | 1tsp | — | — | |
| 8 | | 0.5tsp | — | — | |
| 9 | | 150g | — | — | |
| 10 | | 3tbsp | — | — | |
| 11 | | 10g | — | — |
Pour the warm water into the small bowl.
Warm water · 80 ml
Add the fast-action dried yeast to the warm water in the bowl.
Fast-action dried yeast · 1 tspAdd the caster sugar to the warm water and yeast.
Caster sugar · 1 tspWhisk the water, yeast and sugar together until the yeast has dissolved.
Leave the yeast mixture to stand for 8 minutes until it is frothy and active.
Peel the garlic cloves and lay them on the chopping board.
Garlic clove · 2 piece
Mince the peeled garlic cloves as finely as you can, rocking the knife back and forth until the pieces are tiny.
Put the unsalted butter into a small saucepan.
Unsalted butter · 40 g
Melt the butter over a low heat, swirling the pan gently, until fully liquid.
Add the minced garlic cloves to the melted butter in the saucepan.
Sauté the garlic in the butter over a low heat, stirring frequently, for about 2 minutes until fragrant but not coloured.
Weigh the strong white bread flour into the large mixing bowl.
Strong white bread flour · 300 g
Add the salt to the flour.
Salt · 1 tspAdd the baking powder to the flour and salt.
Baking powder · 0.5 tspStir the flour, salt and baking powder together until evenly combined.
Add the natural yoghurt to the flour mixture.
Natural yoghurt · 150 gAdd the vegetable oil to the flour, baking powder and yoghurt.
Vegetable oil · 2 tbspStir everything together until roughly combined.
Pour the frothy yeast mixture into the flour mixture in the large mixing bowl.
Mix the flour, baking powder, yoghurt, oil and yeast mixture together with a wooden spoon until a shaggy dough forms.
Turn the shaggy dough out onto a clean surface.
Knead the dough firmly for about 9 minutes, pushing it away with the heel of your hand, folding it back, and turning it a quarter turn each time, until it is smooth and elastic.
Shape the kneaded dough into a ball and place it in a clean mixing bowl.
Cover the bowl tightly with cling film.
Leave the dough to prove at room temperature for 1 hour, until it has doubled in size.
Roughly chop the flat-leaf parsley leaves and stalks on the chopping board.
Flat-leaf parsley · 10 gScrape the chopped parsley into a small bowl and set it aside until serving.
Peel back the cling film and turn the proved dough out onto the work surface.
Punch the dough down firmly to knock out the gas, then divide it into 4 equal pieces and shape each one into a ball by cupping it under your palm and rolling it in tight circles on the work surface.
Using a rolling pin, roll each dough ball into an oval roughly 3 mm thick, working from the centre outward and rotating the dough to keep an even shape.
Pour the vegetable oil into a large frying pan.
Vegetable oil · 1 tbsp
Set the pan over a high heat until the oil is shimmering and very hot.
Carefully lay a rolled naan oval into the hot frying pan.
Pan-fry the first naan over a high heat for about 3 minutes, until the underside is deeply browned and blistered in places and large bubbles puff up across the surface.
Flip the naan with tongs so the blistered side faces up.
Pan-fry the second side for about 2 minutes until charred in spots and cooked through; cook the other 3 naans the same way, one at a time, keeping the cooked ones covered.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 80 ml | | Pour the warm water into the small bowl.⏱ 15sResultWarm water |
| 2 | 1 tsp | | Add the fast-action dried yeast to the warm water in the bowl.⏱ 10sResultWarm water and fast-action dried yeast |
| 3 | 1 tsp | | Add the caster sugar to the warm water and yeast.⏱ 10sResultWarm water and fast-action dried yeast and caster sugar |
| 4 | — | | Whisk the water, yeast and sugar together until the yeast has dissolved.⏱ 1 minResultYeast mixture |
| 5 | — | | Leave the yeast mixture to stand for 8 minutes until it is frothy and active.⏱ 8 minResultFrothy yeast mixtureused in step 20 |
| 6 | 2 piece | | Peel the garlic cloves and lay them on the chopping board.⏱ 1 minResultPeeled garlic cloves |
| 7 | Peeled garlic clovesstep 6 | | Mince the peeled garlic cloves as finely as you can, rocking the knife back and forth until the pieces are tiny.⏱ 1 minResultMinced garlicused in step 10 |
| 8 | 40 g | | Put the unsalted butter into a small saucepan.⏱ 10sResultUnsalted butter |
| 9 | — | | Melt the butter over a low heat, swirling the pan gently, until fully liquid.⏱ 2 minResultMelted butter |
| 10 | Minced garlicstep 7 | | Add the minced garlic cloves to the melted butter in the saucepan.⏱ 15sResultMinced garlic and melted butter |
| 11 | — | | Sauté the garlic in the butter over a low heat, stirring frequently, for about 2 minutes until fragrant but not coloured.⏱ 2 minResultSautéed garlic |
| 12 | — | | Remove the pan from the heat and set it aside.⏱ 30sResultSautéed garlicused in step 39 |
| 13 | 300 g | | Weigh the strong white bread flour into the large mixing bowl.⏱ 15sResultStrong white bread flour |
| 14 | 1 tsp | | Add the salt to the flour.⏱ 10sResultStrong white bread flour and salt |
| 15 | 0.5 tsp | | Add the baking powder to the flour and salt.⏱ 10sResultStrong white bread flour and salt and baking powder |
| 16 | — | | Stir the flour, salt and baking powder together until evenly combined.⏱ 1 minResultCombined dry ingredients |
| 17 | 150 g | | Add the natural yoghurt to the flour mixture.⏱ 15sResultCombined dry ingredients and natural yoghurt |
| 18 | 2 tbsp | | Add the vegetable oil to the flour, baking powder and yoghurt.⏱ 15sResultCombined dry ingredients and natural yoghurt and vegetable oil |
| 19 | — | | Stir everything together until roughly combined.⏱ 1 minResultCombined dough ingredients |
| 20 | Frothy yeast mixturestep 5 | | Pour the frothy yeast mixture into the flour mixture in the large mixing bowl.⏱ 30sResultFrothy yeast mixture |
| 21 | — | | Mix the flour, baking powder, yoghurt, oil and yeast mixture together with a wooden spoon until a shaggy dough forms.⏱ 2 minResultShaggy dough |
| 22 | — | | Turn the shaggy dough out onto a clean surface.⏱ 30sResultShaggy dough |
| 23 | — | | Knead the dough firmly for about 9 minutes, pushing it away with the heel of your hand, folding it back, and turning it a quarter turn each time, until it is smooth and elastic.⏱ 9 minResultKneaded dough |
| 24 | Kneaded doughstep 23 | | Shape the kneaded dough into a ball and place it in a clean mixing bowl.⏱ 30sResultKneaded dough |
| 25 | — | | Cover the bowl tightly with cling film.⏱ 30s |
| 26 | — | | Leave the dough to prove at room temperature for 1 hour, until it has doubled in size.⏱ 1 hrResultProved doughused in step 29 |
| 27 | 10 g | | Roughly chop the flat-leaf parsley leaves and stalks on the chopping board.⏱ 1 minResultChopped parsley |
| 28 | Chopped parsleystep 27 | | Scrape the chopped parsley into a small bowl and set it aside until serving.⏱ 30sResultChopped parsleyused in step 40 |
| 29 | Proved doughstep 26 | | Peel back the cling film and turn the proved dough out onto the work surface.⏱ 30sResultProved dough |
| 30 | — | | Punch the dough down firmly to knock out the gas, then divide it into 4 equal pieces and shape each one into a ball by cupping it under your palm and rolling it in tight circles on the work surface. → Into 4 equal portions⏱ 2 minResultDough portions |
| 31 | — | | Using a rolling pin, roll each dough ball into an oval roughly 3 mm thick, working from the centre outward and rotating the dough to keep an even shape.⏱ 5 minResultRolled naan ovalsused in step 34 |
| 32 | 1 tbsp | | Pour the vegetable oil into a large frying pan.⏱ 10sResultVegetable oil |
| 33 | — | | Set the pan over a high heat until the oil is shimmering and very hot.⏱ 1 minResultHeated Oil |
| 34 | Rolled naan ovalsstep 31 | | Carefully lay a rolled naan oval into the hot frying pan.⏱ 30sResultRolled naan ovals and heated oil |
| 35 | — | | Pan-fry the first naan over a high heat for about 3 minutes, until the underside is deeply browned and blistered in places and large bubbles puff up across the surface.⏱ 3 minResultFirst-side-cooked naan |
| 36 | — | | Flip the naan with tongs so the blistered side faces up.⏱ 1 min 20sResultFlipped naan |
| 37 | — | | Pan-fry the second side for about 2 minutes until charred in spots and cooked through; cook the other 3 naans the same way, one at a time, keeping the cooked ones covered.⏱ 17 minResultCooked naan |
| Total Time | 2 hr 1 min | ||
| Nutrient | Per serving |
|---|---|
| 470kcal | |
| 13g | |
| 20g | |
| 7g | |
| 59g | |
| 3g | |
| 2g | |
| 672mg |
Soft, pillowy flatbreads with a blistered, charred crust, finished with a fragrant garlic butter and fresh parsley. These naans sit somewhere between the tandoor-style breads of a restaurant and something genuinely achievable at home in a frying pan. Equally at ease mopping up a curry, wrapping grilled meat, or arriving at the table on their own as a serious piece of bread.
What you’ll doYou will begin by activating dried yeast in warm water, then build the dough by combining flour, yoghurt, oil, and the frothy yeast mixture before kneading it for roughly nine minutes. The dough then rests for an hour to double in size while you prepare a sautéed garlic butter and chop parsley. Each portion is rolled to an oval about 3 mm thick and cooked in a very hot, oiled frying pan in two stages, then finished immediately with garlic butter and parsley.
