Naan Bread

Naan is a leavened, oven-baked or tawa-fried flatbread which is found in the cuisines mainly of Western Asia, Central Asia, Indian subcontinent, Indonesia, Myanmar, and the Caribbean.

It is the perfect bread to accompany your curry dishes, hummus and dips.

My version can be easily cooked on a stove and it will be ready in just 1 hour.

It is also the ideal bread recipe for those occasion when you need to make bread quickly or where you do not have the possibility to use an oven.

  • DifficultyEasy
  • CostCheap
  • Preparation time10 Minutes
  • Rest time1 Hour
  • Cooking time5 Minutes
  • Servingmakes 8 naan breads
  • Cooking methodStove
  • CuisineAsian


For the naan bread

400 g durum wheat flour (or type 0 flour)
200 g greek yogurt (plain)
150 ml water (lukewarm)
1 teaspoon dry yeast
1 teaspoon table salt

for the topping

8 cloves garlic
4 spoons extra-virgin olive oil
1 bouquet parsley
1 pinch table salt


–       sift the flour onto a large bowl;

–       in a separate bowl, melt the yeast into the lukewarm water;

–       wait few minutes or till it starts making a white foam on the surface, then pour it on the sifted flour;

–       add the yogurt and mix well, then start kneading;

–       knead till you start getting a ball of dough;

–       add the table salt diluted in a teaspoon table water;

–       transfer the dough onto a working surface and knead till you get a smooth ball of dough;

–       transfer the dough into a large bowl, cover it with kitchen towel and put it to rest in a warm place (not below 24 degrees), away from air drafts (i.e. the switched off oven);

–       after 1 hours your dough should be ready;

–        cut the dough into 8 balls;

–       dust with some flour the working surface and flatten each ball of dough into a thin disc by using a rolling pin;

–        grease a non-stick fry pan with some extra virgin olive oil, then put it onto the stove and bring it to eat;

–        lay a disc of dough onto the hot fry pan (the naan will start inflating and to create some bubbles), and cook for about 2 minutes per side ;

– repeat the above step for each disc of dough;

–        spread onto the cooked naan breads an emulsion made of extra virgin olive oil, crushed garlic cloves, a pinch of salt and chopped parsley


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