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Naan bread
An Indian bread traditionally prepared and slapped onto the walls of a tandoor to cook but, nowadays, can be just as successfully cooked in a conventional oven with a little help from the grill.
What you need
- 450 g plain flour
- 1/2 tsp salt
- 1 tsp baking powder
- 2 tsp easy blend dried yeast
- 2 tsp caster sugar
- 150 ml hand hot milk
- 6 tsp oil
- 150 ml natural yogurt
- 1 egg, beaten
Method
Sift the flour, salt and baking powder into a bowl. Scatter in the yeast.
Stir the sugar into the milk. Stir into the flour mixture with the oil, yogurt and egg. Bind to a soft but not sticky dough.
Turn out onto a lightly floured surface. Knead well for 5-10 min or until smooth. Place in a large, lightly greased bowl. Cover with cling film. Leave in a warm place for 1 hour, or until doubled in size.
Preheat oven to 230°C.
Re-knead the dough. Divide into portions. Keep the other portions covered while preparing the first naan bread.
Roll out each portion into a tear-shape about 13 cm/5in wide and 23cm/9in long. Place on a lightly greased baking tray.
Cook in the oven for 3-5 min or until puffed up.
Transfer the naan to a medium preheated grill. Grill for 1 min or until naan develops the traditional brown spots. Wrap in a clean tea towel until all are cooked. Serve while warm.
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Preparation 20 minutes Cook 24 minutes Waiting » 1 hour Prove 1 hour Total 1 hour, 44 minutes -
Energy 392 kcal/serving Fat 4.71 g/serving Carbohydrates 379.05 g/serving Glycaemic Index 65 Glycaemic Load 41.46 
Serving suggestion
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 1643 | 854 | 10475 | 8350 |
| Energy (kcal) | 392 | 204 | 2500 | 2000 |
| Protein (g) | 12.8 | 6.67 | ||
| Carbohydrate (g) | 63.9 | 33.2 | 345 | 275 |
| Fat (g) | 9.05 | 4.71 | 95 | 70 |
| Fat (saturated) (g) | 2.55 | 1.32 | ||
| Fibre (g) | 2.31 | 1.20 | ||
| Sodium (mg) | 316 | 164 | ||
| Salt (equivalent) (g) | 0.79 | 0.41 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 52.6 | 27.4 | 800 |
| Vitamin B-12 (µg) | 0.46 | 0.24 | 1 |
| Vitamin B-6 (mg) | 0.10 | 0.05 | 2 |
| Vitamin C (mg) | 0.70 | 0.36 | 60 |
| Vitamin D (µg) | 5.08 | 2.64 | 266 |
| Vitamin E (mg) | 2.37 | 1.23 | 10 |
| Zinc (mg) | 1.25 | 0.65 | 15 |
| Calcium (mg) | 378 | 196 | 800 |
| Folate (mcg) | 157 | 81.7 | 200 |
| Iron (mg) | 3.95 | 2.05 | 14 |
| Magnesium (mg) | 31.4 | 16.3 | 300 |
| Niacin (mg) | 5.05 | 2.62 | 18 |
| Pantothenic acid (mg) | 0.96 | 0.50 | 6 |
| Riboflavin (mg) | 0.64 | 0.33 | 1.6 |
| Phosphorous (mg) | 288 | 149 | 800 |
| Thiamin (mg) | 0.66 | 0.34 | 1.4 |
This recipe is:
Demi-veg- Vegetarian
Citrus free
Corn-free
Peanut free
Shellfish free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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