Dishoom Naan

Baking bread Naan

I know that to get a perfect naan you need a tandoor oven, but if you do fancy making naan bread, this version is excellent, although it does take time and patience.

NSL Dishoom Naan

Makes 4 medium naan breads.


  • 190g strong white bead flour with extra for dusting
  • pinch of salt
  • 1/2 tsp baking powder
  • 1/2 tsp sugar
  • 1/2 beaten egg
  • 10g natural yoghurt
  • 20ml milk
  • 10ml vegetable oil
  • 75ml water
  • Coriander and butter to finish


  • Sift the flour, salt and baking powder into a bowl
  • In another bowl whisk together the yoghurt, sugar, milk and beaten egg.
  • Make a well in the centre of the flour and add the egg mixture.
  • Bring the mixture together and knead to make a soft dough.
  • Let the dough rest for ten minutes.
  • Add the oil and knead, then place in a bowl and cover with a damp cloth for 2 hours.
  • Divide the dough into four equal balls, place them on a floured tray and cover with clingfilm and leave for 30 minutes.
  • Pre-heat the oven to gas mark 9, 220°C Fan or 475°F.
  • Oil two baking sheets.
  • Shape the dough balls into flat round disks.
  • Place on the trays and bake for 3 minutes or until crispy.
  • Splash with a little water.
  • Wrap in a clean tea-towel to keep warm until you are ready to use.
  • To serve spread with a bit of butter and chopped coriander.


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