Naan Bread

Naan Bread

5 (1) | Rate this recipe

Select Below to Add Your Rating

You won’t need a traditional clay oven to make these Indian flat breads. An ordinary frying pan produces beautiful light yet chewy garlic flavoured bread!

  • Recipe serves6-9
  • Preparation time65 minutes
  • Cooking time5 minutes


  • 100 Millilitre Warm water
  • 30 Millilitre Chopped fresh coriander
  • 15 Millilitre Nigella or poppy seeds
  • 1 sachet KNORR Garlic and Herb Potato Bake
  • 60 Millilitre Plain yoghurt
  • 10 Gram sachet instant yeast
  • Cooking oil for frying bread
  • 210 Gram Plain Cake flour


  • Place flour in a bowl with contents of the sachet of KNORR Garlic & Herb Potato Bake, instant yeast, poppy seeds and coriander and stir well to combine.
  • Mix yoghurt and warm water together in a measuring jug to combine then pour over the flour mixture.
  • Mix everything together to form a soft dough.
  • Turn the dough out onto a lightly floured surface and knead for about 8 minutes until you get a smooth and stretchy dough.
  • Place the dough into a lightly oiled bowl, cover with a tea towel and place into a warm area of the kitchen (near the oven usually works best) and allow to rise until doubled in size. This will take about 35-40 minutes.
  • Remove the dough from the bowl and knock back then divide into six equal balls.
  • Roll each one out until it will fit into a frying pan.
  • Heat an oiled frying pan over a medium heat and cook each bread for about 3 – 5 minutes on each side until golden brown and puffed up.
  • Keep warm while you fry the rest of the bread then serve immediately.