Home made naan bread step by step guide. This easy recipe hows you how to make this delicious healthy version for scooping up your favourite curries with!
Made by using Greek yogurt and no butter/ghee, you’ll never want to go back to shop bought or unhealthier versions once you’ve made this home made naan bread!
Well folks that’s us just back from our summer break to Cornwall.
We had a truly amazing time but as always I couldn’t wait to get back into the kitchen to bring you some more of my favourite recipes.
Today is the first of two new recipes this week. My really simple home made naan bread recipe.
This naan bread is delicious! Check out the step by step photographs below to see how easy it is to make. It’s made on your stove in a pan. You don’t need a tandoori oven. You’ll soon be wanting it as a side to every meal!
You’re going to need this delicious home made naan bread recipe to go with the second recipe later this week healthy paneer and chick pea curry
I first brought you this home made naan bread recipe way back when I started this blog combined in the lamb rogan josh and home made naan breads recipe.
This is such a good recipe not to have a single post of it’s own and an easy step by step guide. I make it every Sunday when we enjoy a home made curry!
How To Make Home Made Naan Bread Step By Step
1) First, start by assembling all of the home made naan bread ingredients.
Bread flour, pain flour, salt, dried yeast, no fat yogurt (I use Greek) and 100ml water.
Don’t mix the salt and yeast together. In direct contact, salt can kill the yeast.
2) Then, in a medium sized bowl combine the two flours, salt, yeast and no fat yogurt / water mixture together.
The salt and yeast are added seperately to the bowl. This ensures that when adding the yogurt / water mixture you don’t kill the yeast by mistake!
You can do the whole mixing process by hand, or with a stand mixer.
3) Mix the ingredients together to form a dough ball.
If the ingredients are too dry to form a ball add a little more warm water.
If too wet add a little more plain flour.
4) Once combined, place the dough ball on a floured surface and knead briefly.
1 minute kneading here will do.
Then re-shape into a dough ball. Coat in a light dusting of plain flour, place in a clean bowl and cover with clingfilm to rest for one hour.
5) After an hour, cut the home made naan bread dough up into 6 pieces.
Using your hands form each piece of dough into 6 equal sized balls.
Turn on a medium to high heat under a suitable non-stick frying pan / Indian flat pan Tawa / Tava.
6) Using a rolling pin roll out the home made naan bread dough to a circle shape.
Make the circle shape the same size as the bottom of your non-stick frying pan / Indian flat pan Tawa / Tava.
You don’t need to use any oil or butter in your pan.
7) Place the home made naan bread dough directly onto your hot non-stick frying pan / Indian flat pan Tawa / Tava.
Cook on each side until puffed up and lightly browned. Each side will only take 20 seconds or so depending on how hot your pan is.
Repeat steps above until all the naan breads are ready.
Lay each naan bread on top of each other, using a piece of kitchen towel between each naan to prevent them from sticking together.
Then just quickly re-heat your curry and serve!
You know, there’s a whole multitude of reasons as to why you’ll love this home made naan bread recipe. Here’s just a few of them!
Why You’ll Love This Home Made Naan Bread Recipe
- It’s simple to make by either hand or in a stand mixer
- It doesn’t contain any unhealthy ghee or butter making it a low calorie naan bread.
- You can make this and leave it to rest whilst you prepare your favourite curry
- There are only 131 calories per naan.
- This recipe makes 6 naans so there’s plenty to go round!
Your Questions About Naan Bread Answered
- What is naan bread? Traditionally it’s an oven-baked flatbread served with Indian dishes like curry.
- What’s the difference between pita bread and naan bread? Naan is usually made with yogurt giving it a softer texture. Pita does not have yogurt in it. Both are flatbreads though, just with a difference in texture.
- How long does naan last? It’s best served and consumed fresh. You can store it for 2 – 3 days in a sealed food storage bag at room temperature. I don’t recommend putting it in the fridge.
- Can you freeze naan bread? Again naan is best served and eaten fresh. However you could freeze it in a freezer safe bag. To re-heat, let it defrost first, sprinkle it with a little water and then warm up in the oven or microwave.
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Other Popular Home Made Bread Recipes For You To Try
- Home baking. Wholemeal Bread and Rolls. Make your own home baked bread and wholemeal rolls by hand or by using a stand mixer. Easy to follow step by step picture guide.
- Easy multigrain bread made from just 8 ingredients! This healthy vegan bread recipe is stuffed full of oats and seeds and tastes just delicious!
- Wholemeal cob loaf is the perfect accompaniment for soups, meat and fish stews. This easy cob loaf recipe is made by good old fashioned hand kneading!
Home Made Naan Bread Recipe
Your home made naan breads are best made fresh just before you serve your curry.
After cooking you can brush your hot naan bread with melted butter if you wish (you will add calories here). You could also add crushed garlic to the butter for a garlic naan bread effect. Some chopped fresh parsley goes well too!
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Home Made Naan Bread
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- 100 g white bread flour
- 100 g plain flour
- 2 g salt
- 2 g dried yeast
- 100 ml no fat yogurt
- 100 ml warm water
- In a mixing bowl combine the white bread flour and plain flour together.
- Mix the yogurt and warm water together in a measuring jug.
- Add the salt, the dried yeast and then the no fat yogurt / water mixture to the flour mixture.
- Combine in the bowl to a dough consistency.
- On a floured surface, knead briefly, for about one minute..
- Then re-shape into a dough ball, coat in a light dusting of plain flour, place in a clean pyrex bowl and cover with clingfilm to rest for one hour.
- Flour a work surface. Roll the sticky dough out into a sausage shape and cut into 6 equal amounts. Roll these into balls.
- Heat a non-stick frying pan / Indian flat pan Tawa / Tava over a medium heat.
- Roll one ball out using a rolling pin into a naan shape. Shake the flour off and put it into the pan. Cook one side until brown blisters appear underside then turn and cook the other side. Lay aside and cover to keep warm.
- Repeat the process with the other 5 balls.