Naan Bread

Naan is the indispensable side to an Indian curry. And why buy naan bread in the shop when it is so easy to make it yourself? – True, it takes a bit of advance planning – start in the morning or the night before if you wish to serve it in the evening. But otherwise, it is really uncomplicated and it bakes real quickly.




  • 300 grams of strong flour (German type 550)
  • 4 grams of icing sugar
  • 6 grams of salt
  • 50 grams of yogurt
  • 2 tablespoons of grape seed oil (or any other type of neutral-tasting oil)
  • 1/2 package of yeast (or 6 grams of fresh yeast)
  • 100 ml of cold water
  • For serving: 20 grams of melted butter, 2 teaspoons of back cumin seeds


  1. Pour the flour into a large mixing bowl.
  2. Add the sugar, salt and yogurt to one side of the bowl and the yeast to the other.
  3. Add the oil and water and mix with a baking spatula until you obtain a smooth dough. If the dough is too tough, add some more water. If it is too runny, add some more flour.
  4. Cover with cellophane and a kitchen towel and let rest in a dark warm place for 8 hours.
  5. Transfer the dough onto a working surface. Knead through briefly. Divide into 4 parts and fold them into flat packages. Dust with flour and place them on a large oven tray or other surface. Cover with cellophane and a thick kitchen towel. Let rest for at least 1 more hour.
  6. Place a large cast iron oven plaque or skillet (temperature-proof) in the oven and pre-heat it to 250 degrees Celsius.
  7. When the oven is properly hot, pull the pieces of dough into flatbreads (not too thin) and bake one after the other for 5 minutes, then flip around and bake for another 3 minutes.
  8. For serving, brush with the melted butter and sprinkle with cumin seeds. – Ideally, serve while still warm.


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