Homemade Naan Bread Yoghurt Garlic Coriander

Homemade Naan Bread Yoghurt Garlic Coriander

Homemade Naan Bread

Bread again I know, but the simple dough is so versatile and a quick comfort food. The homemade naan bread is no more difficult than basic bread recipe.  Wait a minute, I know not everyone has a tandoori oven in the kitchen or the back yard but that should not stop you. 

Naan Bread The Origin

Today the word Naan has become synonymous with Indian cookery and especially a curry.  Surprisingly the word “nan” originates from Middle Perisian and it wasn’t until 1979 the familiar word of Naan was established.  Naan today literary means flat bread and can be associated with many cuisines of the world. The best ever naan bread I ever bought was in Stoke on Trent and made to order.  The queue was usually outside the door but it was well worth the wait. I would buy at least 10 at a time and freeze what I did not use.  I hope that they are as good today as they were, I have now moved away from the area hence the reason why I opt for the homemade naan.

Homemade naan bread
Naan dough rolled and ready for the pan

Why Homemade Naan Bread

Everyone loves a Ruby Murray and I must confess that it was quite late in life that the eureka moment came. The dish I had to break my virginity was a lamb pasanda made with mild spices and almonds. Eventually I was adventurous enough to work my way through the menu to more spiced flavorful dishes. The lasting memory of that first Indian meal was mopping up the pasanda curry sauce with bread. In fact it was quite a liberating experience eating with ones fingers having been raised on the 1960’s table etiquette practices. The bread of course was the naan bread, but ignorance is not always bliss. So why no shop bought bread? well every time I do have one it leaves me feeling bloated, it must be the additives.

Homemade Naan Bread The Flour

A hot debatable subject according to some experts  but it is quite easy to clear up. The best flour for the perfect homemade naan bread is the one you prefer. Experiment a little try the different variations after all another persons opinion is just “their opinion”.  I use simple bread flour (Aldi)  as it works well for me and my family.  If you want to discover the complexities of the flour combinations there is a great article in the Guardian.

homemade naan bread
naan pan

Homemade Naan Without a Tandoori

How to get the slight charred pieces and the dough to puff up just like they were in the tandoor. Madhur Jaffery prefers to use the oven, I prefer to use my naan pan. Any good large frying pan will more than suffice. The beauty of cooking them on the hob is that you can see the magic happen. Slowly the dough starts to rise a little, then a big air pocket puffs out the homemade naan bread. As soon as the first one is done the kids grab and tear it as if they were in Lord of the Flies.

Homemade Naan the Additions

Well you have the naan dough all ready and rising but its just plain. No need to worry as you dont have to add the extra additions whilst making your dough up. You can add them after the dough has risen but the flavour will not mature into the fluffy dough. If you do add extras at the late stage ensure there is lots to make a punchy vibrant flavour. Nigella seeds, I just don’t like the flavour of them in my homemade naan bread. One of the reasons I no longer buy them from the supermarket.

Homemade naan bread flavouring

Yes one of my favourites is garlic and coriander, each mouthful vibrant, bursting with fresh flavour. I have been know to add fresh chillies to bring out the zing. If you prefer the spice a little milder then add dried chilli flakes to a chunk of butter and gently heat in a pan. Around ten minutes is enough for the chilli flavour to infuse into the butter. Once the naan breads are cooked brush on your chilli butter. You could blend any dry spices and add them to the dough to add a different dimension to your naan breads.

You could stuff them, yes literally and I use my keema mince in mine. The presentation of my keema naan’s is work in progress, it looks like I have dropped them on the floor. They taste fantastic and when they look as good as they taste I will share them here.

Homemade Naan Bread

Simple ingredients to create authentic flavours, spice up your naan with garlic and coriander
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Prep Time 15 minutes
Cook Time 4 minutes
Course Side Dish
Cuisine Asian
Servings 8 people


  • 500 g Bread Flour cheapest supermarket brand
  • Yeast Packet 7g supermarket brand
  • Vegetable Oil A Slug
  • 1 tbsp Sugar
  • 1 tsp Salt
  • 175 ml Natural Yoghurt
  • 1 Garlic Bulb
  • Coriander hand full To Taste
  • Mint Optional handful
  • Hot water about 100ml


  • Activate the Yeast: Mix the yeast, sugar, and warm water (100ml), and let it sit until frothy (about 5-10 minutes).
  • Prepare the Dough:
  • In a large mixing bowl, combine the activated yeast mixture with the flour, salt, yoghurt, and vegetable oil.
  • Mix until the dough begins to come together, then knead for about 8-10 minutes until smooth and elastic.
  • Optionally, you can knead in minced garlic, coriander, and mint for flavored naan.
  • First Rise:
  • Place the dough in an oiled bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size, about 1 hour.
  • Shape and Cook:
  • Once risen, punch down the dough and divide it into smaller portions. A typical naan might weigh about 100g pre-cooked.
  • Roll each portion into a ball, then flatten it into an oval shape and perhaps brush with a little more oil or butter.
  • Cook the naan on a hot skillet or in an oven preheated to the highest temperature until it puffs up and gets some golden-brown spots.


Serving: 100g
Keyword homemade naan bread
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Some great dishes to eat with your homemade Naan bread

Try making you own homemade curry, start with the basic curry sauce. The you can make a aubergine and sweet potato curry with Keema Rice.