Breadmaker Naan Bread
This is now my go-to recipe for naans. Being brutally honest, I can never match a naan from an Indian restaurant, cooked in a tandoor, however these are really nice and make a good second best. Certainly better than shop bought naans.
This recipe makes enough to four very large naans. If there is just two of you like us, make 2 naans and wrap the remaining dough in cling-film and freeze it. They are as good from defrosted dough as they are from fresh dough.
| Breadmaker Naan Bread | |
|---|---|
| Lovely fluffy naans | |
| Servings: | 2 to 4 |
| Calories per serving: | 501 |
| Ready in: | 3 hours 15 minutes |
| Prep. time: | 3 hours |
| Cook time: | 15 minutes |
| Difficulty: | |
| Recipe author: | Chef |
| First published: | 3rd December 2025 |
|
Best recipe reviewFluffy and crunchy 5/5 The only naans I've had that tasted better than these were in India! |
Ingredients
Printable π¨ shopping π list & π©βπ³ method for this recipe
- 400 g strong white bread flour
- 1 tsp sugar
- 1 tsp salt
- 1 tsp baking powder
- 1Β½ tsp dried yeast (fast-action or bread-machine yeast)
- 120 ml warm milk
- 120 ml plain yogurt (room temperature)
- 1 large egg
- 2 tbsp vegetable oil (or melted [ghee])
Method
- Add all ingredients to the breadmaker.
- Run the Dough program (usually about 1β1.5 hours).
- Rest the dough in your fridge until required
- Place the dough and place onto a lightly floured surface.
- Divide dough into 8 equal balls or 4 for very large naans.
- Roll or stretch each ball into a tear-drop or oval shape, about 5β7 mm thick.
- Preheat a heavy pan or cast-iron skillet on high until very hot.
- Place naan in the dry pan. When bubbles form and the bottom browns, flip.
- Cook until both sides have charred spots.
- or Grill (broiler)
- Place naan on a baking sheet.
- Grill on high until puffed and lightly charred.
Serving suggestions
Brush with:
- Melted butter or ghee
- Garlic butter (Β½ tsp garlic paste per tbsp butter)
- Sprinkle with coriander, nigella seeds, or sesame seeds
- Serve hot, brushed with melted butter.
Chef's tip
Use a pizza stone if you have one for even better results.
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