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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
Electus
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:Average difficulty
Recipe author:Chef
First published:3rd December 2025

Best recipe review

Fluffy and crunchy

5/5

The only naans I've had that tasted better than these were in India!

Paul R Smith


Ingredients

Printable πŸ–¨ shopping πŸ›’ list & πŸ‘©β€πŸ³ method for this recipe


Method

  1. Add all ingredients to the breadmaker.
  2. Run the Dough program (usually about 1–1.5 hours).
  3. Rest the dough in your fridge until required
  4. Place the dough and place onto a lightly floured surface.
  5. Divide dough into 8 equal balls or 4 for very large naans.
  6. Roll or stretch each ball into a tear-drop or oval shape, about 5–7 mm thick.
  7. Preheat a heavy pan or cast-iron skillet on high until very hot.
  8. Place naan in the dry pan. When bubbles form and the bottom browns, flip.
  9. Cook until both sides have charred spots.
  10. or Grill (broiler)
  11. Place naan on a baking sheet.
  12. 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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