Super Easy Homemade Naan Breads

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt provides creaminess with fewer calories.

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is healthier while still adding flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour increases fiber content.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk lowers calories without compromising texture.

In a mixing bowl, lightly mix the yogurt and egg together with a whisk.

Add the salt, castor sugar, nigella seeds, baking powder, and self-raising flour to the bowl.

Use a fork to mix the ingredients together until they start to loosely clump.

Switch to using hands to bring the dough together, adjusting with milk or flour as needed to achieve the right consistency.

Lightly knead the dough until smooth and slightly springy, being careful not to overwork it.

Place the dough in a slightly warm oven (set to 50°C then turned off) for 15 to 20 minutes to help it relax and rise.

After resting, the dough should be springy and leave an impression when pressed.

Divide the dough into 4 to 6 portions, depending on desired naan size.

Roll each portion out on a clean surface without adding flour, turning and lifting the dough to prevent sticking, until about 4 to 5 mm thick.

Heat a thin-based frying pan until very hot, then gently place the naan in the dry pan.

Cook for a couple of minutes until bubbles form, then flip using a spatula and cook for a few minutes more.

Once cooked, turn the naan out of the pan while still hot and brush generously with melted ghee.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens