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takeaway naan bread recipe

Homemade naans are actually amazing. They’re my go-to when I want to make the perfect fakeaway meal, whether that’s a curry or chicken tikka wraps. Once you’ve mastered these naans you’re going to want to make them every week.

There are a few stages to making these naan breads, but they are very fun to make, and watching them bubble up in the pan is SO satisfying.

Once cooked, you can use these naan breads as wraps or even pizza bases. They freeze really well too (if you have any leftovers).

You can eat these naans plain, or brush them with garlic butter or even some desiccated coconut – depending on your tastes! Plain, they’re under 300 per naan which compared to takeaway (or even large shop bought ones) is amazing!

If you like these naans, you might also like my easy flatbread recipe. I also have lots of ‘fakeaway’ recipes for curries to pair!

How to make homemade naan bread

1. Add the dried ingredients to a large mixing bowl – or your stand mixer bowl

naan bread ingredients

2. Then add in the water, oil and yoghurt

3. If using a stand mixer – use the dough hook to knead the ingredients into a dough, for 5 minutes. If using your hands/spatula, mix together the ingredients, then knead with your hands for 5 minutes.

4. Once kneaded, the dough should be springy, slightly sticky and soft

5. Coat the dough in a little oil (so it doesn’t stick to the bowl) – then roll into a loose ball

6. Cover your own with a lid, or some clingfilm, and allow the dough to rise in a warm place for an hour and a half (until doubled in size)

7. Once the dough has risen, tip it out onto a floured surface

8. Divide the dough into 8 even sized balls

9. Then cover with a clean tea towel, allow to rest for a further 20 minutes

10. After this, the dough balls will have risen a bit too

11. Roll each of the balls into a round shape (shape doesn’t matter too much, honestly)

12. Roll each of the naans (if you have space) don’t stack them. If you don’t have space to roll them all out now, just roll a few, then cook them, then repeat

13. Heat a non-stick pan to medium heat then add a naan bread (no oil is needed)

14. Within about 10 seconds you’ll see bubbles appearing on the surface – continue to cook it (don’t flip it – it’ll make the bubbles flatten) until there are lots of bubbles and the base is cooked (roughly 2 minutes, depending on the heat – but flip when feels right for you).

When you flip it, the base should be like this:

15. Once flipped, cook for 1 min bubble side down (to brown the bubbles) – until its cooked like this:

16. Then repeat this method for all of the naans – then serve! If you’re making these ahead of serving, stack on a plate and cover with a clean tea towel

Yield: 8 Naans

Naan Breads

Naan Breads

Restaurant-style naan bread made at home! These naans are my go-to when making an Indian fakeaway and are lovely the next day as wraps for kebabs!

Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 2 hours
Total Time 2 hours 20 minutes

Ingredients

  • 450g self-raising flour
  • 1 sachet dried active yeast (7g)
  • 2 tbsp plain natural yoghurt
  • 4 tbsp veg oil
  • 235ml water (warm to touch)
  • 1 tbsp sugar

Instructions

  1. Add all of the ingredients into your mixing bowl (remember, the water should be warm to touch)
  2. If using a stand mixer – use the dough hook to knead the ingredients into a dough, for 5 minutes. If using your hands/spatula, mix together the ingredients, then knead with your hands for 5 minutes.
  3. Once kneaded, the dough should be springy, slightly sticky and soft
  4. Coat the dough in a little oil (so it doesn’t stick to the bowl) – then roll into a loose ball, and cover with a lid or clingfilm
  5. Allow the dough to rise in a warm place for an hour and a half (until doubled in size)
  6. Once the dough has risen, lightly flour a clean work surface and tip the dough out onto it
  7. Divide the dough into 8 even-sized balls
  8. Then cover with a clean tea towel, allow to rest for a further 20 minutes to allow the balls to rise a little more
  9. Next, use a rolling pin to roll each of the balls into a round shape (shape doesn’t matter too much, honestly)
  10. Roll each of the naans before cooking (if you have space) don’t stack them. If you don’t have space to roll them all out now, just roll a few, then cook them, then repeat
  11. Heat a non-stick pan to medium heat then add a naan bread (no oil is needed)
  12. Within about 10 seconds you’ll see bubbles appearing on the surface – continue to cook it (don’t flip it – it’ll make the bubbles flatten) until there are lots of bubbles and the base is cooked (roughly 2 minutes, depending on the heat – but flip when feels right for you).
  13. Once flipped, cook for 1 min bubble side down (to brown the bubbles)
  14. Then repeat this method for all of the naans – then serve! If you’re making these ahead of serving, stack on a plate and cover with a clean tea towel

Notes

You don't need to roll out all the naans at once, but I find it helps me not feel overwhelmed when cooking them to have the next one ready too

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 271Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 288mgCarbohydrates 44gFiber 2gSugar 2gProtein 6g

Nutritional data provided here is only an estimate. If you're tracking these things for medical purposes please consult an outside, trusted source. Thanks!

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