PREP TIME:20 minutes (without resting dough) can be 1 - 2 hrs if rest dough
 SERVES:Serves makes about 15 Naan medium size
I’ve always loved making my own bread. There’s something truly cathartic about mixing the flour and kneading the dough. I get into a trance, time stands still, and it becomes meditative practice. And bread made by hand, with love poured into every step, is bound to taste better.
I haven’t mastered all types of bread yet, especially sourdough. And I’ll admit, I’m a bit of a last-minute, fuss-free kind of girl, so naan bread is perfect for me. It requires little resting time—you can make the dough and cook it straight away—and it pairs beautifully with just about anything. It doesn’t have to be Indian food. I love it for breakfast, lunch, dinner, or even as a snack on its own. Use it as a wrap, a side, or however you like—the options are endless.
It’s also incredibly versatile when it comes to flour choices. This recipe uses classic white bread flour, but whole meal, spelt, and ancient grains work well too. Even gluten-free flour yields great results! I follow the exact same recipe, and I find that yoghurt really helps bind the dough. The only challenge with gluten-free flour is finding the right blend—since not all GF flours are created equal.
For those in Australia, my go-to for gluten-free bread is White Wings GF flour, available at all major supermarkets. As for yoghurt, it’s entirely up to you—dairy, coconut, soy—they all work beautifully and won’t affect the texture or taste.
Let’s talk about the ingredients and why they’re great:
Dry yeast:Â Helps the bread rise and makes it easier to chew. It also adds some B vitamins, which are good for energy.
Warm water:Â Keeps the dough soft and helps mix everything well. Staying hydrated is important, and water does that for the dough too!
Maple syrup: A natural sweetener helps the yeast do it’s thing.
Flour:Â Gives the bread its shape and energy through carbohydrates, which help keep you active.
Baking powder: Makes the bread fluffy and light, so it’s not too dense.
Plain yogurt: Adds creaminess and makes the bread soft. It’s also good for your tummy because it has healthy bacteria.
Olive oil: A healthy fat that’s good for your heart. It also keeps the bread moist and flavourful.
Salt:Â Brings out the flavours of the bread and helps balance the taste.
Olive Oil: Keeps the bread soft inside and crispy outside. If you use olive oil, it’s good for your heart and helps your body absorb nutrients better.
Garlic:Â Adds tasty garlic flavour. Garlic is great for your immune system and can help keep your heart healthy.
Salt:Â Brings out the flavours of the bread and helps balance the taste.
Prepare the Yeast Mixture:Â In a jug, mix the warm water, dry yeast, and maple syrup. Let it sit for about 10 minutes until it becomes frothy. This means the yeast is active and ready to help the dough rise.
Add Yoghurt and Oil:Once the yeast mixture is frothy, add the plain yoghurt and olive oil. Mix well until everything is combined.
Make the Dough:In a large mixing bowl, add the flour, salt, and baking powder. Pour the wet mixture into the bowl with the flour. Stir everything together until it forms a ball of dough.
Knead the Dough:Place the dough on a lightly floured surface. Knead it for about 5 minutes until it feels smooth and elastic.
Let the Dough Rest:Â Put the dough back into the bowl, cover it with plastic wrap, and let it rest for about two hours or until it doubles in size.
Shape the Flatbread:Â Once the dough has risen, break off small balls of dough. Dip each ball into some flour, then roll it out into a circle or oval to make a flat piece of bread.
Cook the Flatbread:Heat a dry skillet over high heat. Place a piece of dough in the skillet. When it starts to bubble and turns golden brown, flip it over to cook the other side. As you flip the bread, brush the top with the garlic oil.
Make the Coriander Baste:Â In a bowl, mix together fresh coriander, olive oil, and a pinch of salt. Set this aside and brush it over the flatbreads while they are still warm.
 PREP TIME:20 minutes (without resting dough) can be 1 - 2 hrs if rest dough
1/2 teaspoon of baking powder
3 tablespoons plain yoghurt
Mix warm water, yeast and maple syrup in a jug and let sit 10 minutes until froths up.
Once frothy, add yoghurt and oil, mix well.
Pour the mixture into the bowl of flour. Add salt and baking powder. Â Mix well to combine a ball of dough.
Knead for 5 minutes until smooth.
Cover with glad wrap and let rest – you can use immediately but up to two until doubles in size is a great option if you have time
Break off a small ball at a time and dip into flour. Â Then roll out in a circle or oval to create a flat piece of bread.
Cook on high heat on a dry skillet and when bread if bubbling and going golden brown turn over to cook other side. As you turn over brush the bread with olive oil and garlic.
Place all ingredients in a bowl and mix well.
Set aside and use to baste flatbreads when you cook them.
Best Things about Naan Bread
Unlike other bread recipes that can require hours of proofing, naan is ready to go in no time! Just mix, roll, and cook. Perfect for last-minute cravings. Easy to keep in the fridge and heat as you need. Â You can even freeze them. Â For a fluffier finish you can let the dough rest. One hour only will yield better results.
2. Soft, Pillowy & Slightly Chewy
OMG yes, this describes them perfectly – a balance of softness and a slight chew makes naan irresistible. It’s got just the right texture to soak up curries, dips, or spreads without falling apart.
3. Pairs with Literally Anything
Yes, it’s amazing with Indian dishes for sure, but it also works as a wrap, a pizza base, a side for soups and salads, or even on its own with a bit of butter or hummus. Endless possibilities, especially with garlic on top!
Switch up the flour, add garlic, herbs, or spices, and even make it gluten-free. Plus, it’s so easy to cook in a pan or skillet,
Who said breakfast? Load it with avocado and tomato. Lunch? Use it as a wrap. Dinner? The perfect side for any dish. Snack? Just warm it up and enjoy. Naan is always a good idea!
Frequently Asked Questions
Can I make the dough ahead of time?
Yes, you can make the dough a day in advance. Just cover it and keep it in the fridge overnight. Let it come to room temperature before cooking.
Can I freeze the flatbread?
Yes, once cooked, you can freeze the flatbread. Place parchment paper between each piece to prevent sticking. Reheat in a skillet or toaster when ready to eat.
What if I don’t have yoghurt?
You can substitute yoghurt with buttermilk or even plain milk with a squeeze of lemon juice.
Can I add other toppings?
Absolutely! Add herbs like rosemary, sesame seeds, or even a sprinkle of cheese before cooking.
Why didn’t my dough rise?
This could be because the yeast was expired or the water was too hot, which can kill the yeast. Make sure the water is warm, not hot.
Can I make this gluten-free?
Yes, you can use a gluten-free flour blend, but the texture might be slightly different. Add a bit more water if the dough feels too dry.
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