Naan bread are a delicious addition to any Indian dish, but especially curry. This simple yeasted dough makes a very light and fluffy bread, and is flavoured with garlic butter and fresh parsley.
Preparation Notes: plus proving
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- 225 ml semi-skimmed milk
- 1 tsp. fast-action dried yeast
- 150 ml natural yogurt
- 1/4 tsp. caster sugar
- 500 g strong white bread flour
- Vegetable oil, to knead and grease
and grease
- 50 g butter
- Small handful parsley, roughly chopped
- Sea salt flakes, to sprinkle
- Step 1Gently warm the milk in a small pan over low heat, until lukewarm. Remove from heat and stir in the yeast; set aside for 5min. Stir through the yogurt and sugar.
- Step 2Mix flour and ½tsp fine sea salt in a large bowl and make a well in the centre. Pour in the milk mixture and stir until combined. Tip out on to a lightly oiled surface and knead for 10min, until smooth and elastic. Transfer to a lightly oiled bowl, cover with clingfilm and leave to rise until doubled in size, about 1hr.
- Step 3Divide the dough into 8 equal pieces and roll each into a rough 18cm circle.
- Step 4Preheat grill to high and oven to 130°C (110°C fan) mark ½. Heat an ovenproof frying pan until very hot and carefully add a naan. Cook for 3min, until the surface begins to bubble. Transfer to the grill, setting the pan as close to the grill bars as possible. Cook until just golden and bubbling, about 3min. Repeat with the remaining dough, keeping the cooked naans wrapped in a clean tea towel to keep warm.
- Step 5Melt the butter in a small pan, remove from heat and stir in the crushed garlic. Brush the warm naans with garlic butter, then sprinkle over each some chopped parsley and a little sea salt. Serve.
Get ahead
Once the dough begins to rise, transfer the bowl to the fridge for 24hr. Bring back to room temperature and complete recipe to serve.
Per Serving:
- Calories: 301
- Fibre: 2g
- Total carbs: 50g
- Sugars: 3g
- Total fat: 7g
- Saturated fat: 4g
- Protein: 10g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
