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This recipe is classed as easy

Rating 3.32 / 5 (290 votes)

Prep time:
15 min, plus 1 hr 20 mins resting
Cook time:
25 min
Serves:
Makes 6 large breads

Try making your own deliciously doughy naans using this fabulous Madhur Jaffrey recipe...

Method

1. Put the milk in a bowl. Add 1 tsp of the sugar, and the yeast. Stir to mix. Set aside for 15-20 minutes or until the yeast has dissolved and the mixture is frothy.

2. Sift the flour, salt and baking powder into a large bowl. Add the remaining 1 tsp sugar, the yeast mixture, 2 tbsp vegetable oil and the yogurt and egg. Mix and form a ball of dough.

3. Empty the ball of dough on to a clean surface and knead it for 10 minutes or more, until it is smooth and satiny. Form into a ball. Pour about 0.25 tsp oil into a large bowl and roll the ball of dough in it. Cover the bowl with a piece of cling film and set aside in a warm, draught-free place for an hour or until the dough has doubled in bulk.

4. Pre-heat your oven to the highest temperature. Put the heaviest baking tray you own to heat in the oven. Pre-heat your grill.

5. Punch down the dough and knead it again. Divide into 6 equal balls. Keep 5 of them covered while you work with the sixth. Roll this ball into a tear-shaped naan, about 25cm in length and about 13cm at its widest. Remove the hot baking tray from the oven and slap the naan on to it. Put it immediately into the oven for 3 minutes. It should puff up. Now place the baking tray and naan under the grill, about 7.5-10cm away from the heat, for about 30 seconds or until the top of the naan browns slightly. Wrap the naan in a clean tea towel. Make all the naans this way and serve hot.

Ingredients

  • 150 ml hand-hot milk
  • 2 tsp caster sugar
  • 2 tsp dried active yeast
  • 450 g plain flour
  • 0.5 tsp salt
  • 1 tsp baking powder
  • 2 tbsp vegetable oil, plus a little extra
  • 150 ml natural yogurt
  • 1 large egg, lightly beaten

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Latest Comment

 

I found that I had to add quite a lot more flour as to the recipe the mixture was very wet. However, that being said, the end result was very good indeed..

BonH26606 BonH26606  Posted 22 May 2013 4:12 PM
 

This works a treat and with my wood burning oven it takes minutes.
[link]

DavidR57817 DavidR57817  Posted 18 Oct 2012 10:34 AM
 

Absolutely GORGEOUS! I simply throw all the ingredients into my bread maker along with about a teaspoon of nigella seeds. I use the dough making setting which allows the dough to rise.
I prefer oil on the hands to make the dough more manageable rather than the usual sprinkling of flour.
After rolling out each naan i pop it into a hot oven at full whack (250C) for about 4 mins and they're perfect and ready to serve.
Any left overs are still lovely and soft the next day when microwaved for about 15secs.
Also great when frozen in stacks with oiled cling film separating each one. No need to defrost, cook straight from frozen as normal but add an extra minute to the cooking time.

IramK44491 IramK44491  Posted 15 Jan 2012 4:11 AM
 

Try Sprinkling Toasted crushed coriander seeds and chilli flakes when rolling out gives them a little kick

andrewN75343 andrewN75343 Posted 03 Sep 2011 11:22 AM
 

I have used this recipe many times using the oven and grill technique....with great success. This evening I shall try this Naan recipe in the Pompeii oven that I built [link] ....

Many thanks to Madhur Jaffrey for sharing this recipe with us

Terry

TerryL84134 TerryL84134 Posted 13 Aug 2011 11:20 AM
 

Hi Solamak, the grill is the bit that browns food from above e.g. cheese crusts, toasting bread etc. It has a heating element showing that glows red when switched on. Here in Britain, when we only have one oven then the grill operates when the oven door is left open and the oven kicks in when the door is closed. Hope this helps

DebbieC94965 DebbieC94965 Posted 13 Feb 2011 5:55 PM
 

This recipe assumes that you have a separate grill (broiler) and oven. The oven cooks the nan through and the grill makes it brown. Lots of UK cookers have both a grill and an oven.

solamak solamak Posted 19 Nov 2010 8:45 AM
 

Here in Canada we may not always get your UK terminologies: what do you mean by "preheat your grill"? What is the 'grill'...? I thought it might be the 'broiler' element at the top of an electric oven, but one can't set the oven's 'bake' temperature to the highest AND have the broiler on at the same time, as the three-minute bake would be overcome by the broiler heat above the naan and it would be zapped.......please sort me out and explain your oven and grill concepts....are these two separate cooking appliances? thanks!!

BobB25008 BobB25008 Posted 18 Nov 2010 5:39 PM
 

Absolutey worth the effort to make. My family were more than satisfied with the 2 enormous naans that i made using this recipe. I added some kalonji seeds (onion seeds) which gave the naans a subtle indian flavour that didn't interfere with the taste of the curry. The dough is sticky when you first start kneading but be patient. I added about a teaspoon or 2 of flour to the surface and that seemed to do the trick. I also added a sprinkle of water before placing under the grill which gave the naans a well toasted flavour. I will be using this recipe every time i make naan breads - maybe i'll add cumin seeds next time though for variety.

AngieA17543 AngieA17543 Posted 14 Nov 2010 7:56 PM
 

That should have been 5 stars, don't know what I did wrong!!

BernadetteW84479 BernadetteW84479 Posted 29 Jun 2010 6:03 AM
 

I have been searching for a good naan recipe and this is it. It is and so easy.

I have frozen the dough then when I wanted it, defrosted it and rolled it out, it was perfect

BernadetteW84479 BernadetteW84479 Posted 29 Jun 2010 6:02 AM
 

Can anyone help, I have made this bread and it was very sticky when I went to knead it, it was sticking to the worktop and my fingers. Have I done somthing wrong.

MargaretB93415 MargaretB93415 Posted 26 Apr 2010 11:18 AM
 

Does anyone know if this can be frozen and at what stage?

nbffm@hotmail.com nbffm@hotmail.com Posted 09 Feb 2010 11:04 AM
 

I love Madhur Jaffrey. Her recipes are fabulous

@ngmunchkin @ngmunchkin Posted 20 Jun 2009 1:38 PM
 

This is a fantastic recipe for naan. Thank you. I added garlic and coriander, and on another batch desiccated coconut, pistachios, and raisins. They puff up exactly as described Smile

@ngmunchkin @ngmunchkin Posted 20 Jun 2009 1:37 PM
 

Awsome! Thank you so much for posting this recipie up!
Smile Jesus Loves you!

Ellie71 Ellie71 Posted 21 Jul 2008 5:10 AM