240g plain flour
1/2 a teaspoon of baking powder
1/2 a teaspoon of salt
1 teaspoon of sugar
130ml of milk mixed with 2 tablespoons of oil (Sunflower, vegetable or rapeseed, but NOT olive oil)
Ground coriander to dust
preparation 4 mins • you cook for 20 mins •
Watch a 30 second preview of my cook-along video below
When having a curry, there's nothing better than leaving some sauce to dip soft, warm naan bread into. Homemade naan bread is so much nicer because it's freshly baked. Deliciously light with a hint of sweetness, my naan bread are simple to make and can be easily adapted to include your favourite Indian flavours. This is a two part recipe for plain naan. In part one we make the dough and leave it to rise. In part two we shape, roll and cook the Naan.
2 large mixing bowls to weigh the ingredients into and to mix the dough
Another large mixing bowl for the dough to rest in (or you can rinse out the one above)
Small sieve for dusting the naan with ground coriander, although a pinch will suffice.
Before you start have all the ingredients weighed and ready. Put the milk and oil together in a jug and click here!
Before you start put the baking tray under the grill and turn on to medium. Have your rolling pin ready and click here!