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Homemade Naan

Homemade Naan

  • MAKES:


  • TIME:

    1 hour 30 minutes including proving time


  • 300g Plain Flour (plus a little extra for rolling out)
  • 110ml full fat milk (warm)
  • 3 tbsp vegetable oil
  • 2 tbsp warm water
  • 2 tbsp butter/ghee for garnish
  • 2 tbsp coriander (chopped)(optional)
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tsp onion seeds (kalonji)
  • ½ tsp dried yeast


  • Start by mixing together the yeast and hot water, leave to one side for a few minutes
  • In a separate bowl, mix together the plain flour, onion seeds, sugar, salt, vegetable oil and milk, followed by the yeast and warm water mixture
  • Knead to a soft somewhat sticky dough (add a little more oil if too sticky)
  • Leave the dough to prove for an hour or so covered with a slightly damp cloth
  • Split the dough evenly into 5-6 balls (approximately 90-100g each), dip into a little flour and roll out to the desired size and shape (if you are adding chopped coriander, do so at this stage by pressing it down onto the naan bread and start rolling out)
  • Put the naan bread onto lightly greased oven trays and cook in the oven at 250ºC for 2 ½ minutes only (cook for a minute and a half on one side and one minute on the other side)
  • Remove from the oven, brush with butter/ghee and serve.
  • Please note:

    If you do not want to cook the naan in the oven, put each naan bread (one at a time) on to a wire rack and cook over the gas flame turning 4/5 times to cook both sides evenly. A medium heat is required to cook using this method. You still get great results, soft and fluffy naan bread! You can also stuff your naan with fillings such as cheese, chilli and garlic.

Beyond Brilliant Book

Beyond Brilliant

Over 40 fabulous recipes from the kitchens of The Brilliant Restaurant.