Soft, fluffy, and delicious—this homemade naan bread is perfect for serving with curries, dips, or even just as a snack! It’s super easy to make with just a few ingredients, and you don’t need an oven—just a pan. Let’s get started!

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Ingredients Needed:

½ x 7g sachet of dried yeast
1 teaspoon runny honey
45g ghee or unsalted butter
250g strong white bread flour, plus extra for dusting
3 heaped tablespoons low-fat natural yoghurt
1 tablespoon nigella seeds

How To Make Naan Bread Recipe?

Activate the yeast: In a bowl, mix yeast, honey, and 125ml lukewarm water. Let it sit for 5 minutes until it bubbles.
Make the dough: Melt the ghee. In a large bowl, mix flour and salt, then make a well in the center. Pour in 1 tablespoon of melted ghee, the yogurt, and the yeast mixture. Stir everything together until it forms a sticky dough. If needed, add a little more water.
Knead and let it rise: Transfer the dough to a floured surface and knead for about 5 minutes until smooth. Place it in a lightly floured bowl, cover with a clean towel, and let it rise in a warm place for 1 hour 30 minutes until doubled in size.
Shape the naan: Once risen, punch down the dough, then divide it into 6 equal pieces. Roll each into an oval shape about 1½ cm thick.
Cook the naan: Heat a non-stick pan over high heat. Place one naan in the pan and cook for 5-6 minutes, flipping halfway, until golden and cooked through.
Add flavor & serve: Brush with the remaining melted ghee, sprinkle nigella seeds, and a pinch of salt on top. Keep warm while you cook the rest. Enjoy with your favorite curries or dips!

Recipe Tips:

Use Warm Water for Yeast Activation: The water should be warm, not hot. If it’s too hot, it will kill the yeast, and your naan won’t rise properly. Aim for water that feels like a warm bath (about 38°C / 100°F).
Knead the Dough Well: Kneading helps develop gluten, which makes the naan soft and chewy. Knead for at least 5 minutes until the dough is smooth. If it’s too sticky, add a little flour, but don’t overdo it!
Let the Dough Rise in a Warm Place: The dough needs a warm and draft-free place to rise. If your kitchen is cold, place the bowl near a warm oven or in a slightly heated microwave (turn it off before placing the bowl inside).
Roll Evenly for Proper Cooking: If the naan is too thick, it won’t cook inside; if too thin, it will be dry. Aim for 1.5 cm thickness so it puffs up nicely in the pan.
Cook on High Heat for the Best Texture: A hot pan is key for soft naan with a slight char. If the heat is too low, the naan will turn dry and hard. Let the pan fully heat up before adding the dough.

How To Store & Reheat Leftovers?

Refrigerate: Let the naan bread cool first. Then, wrap it or put it in a container. Keep it in the fridge for up to 2 days.
Freeze: Wrap each naan in plastic or foil, then put them in a freezer bag. Freeze for up to 2 months.
Reheat: Heat a dry pan over medium heat. Place the naan in the pan and cook for 30-60 seconds on each side until warm and slightly crispy.

Nutrition Facts:

Calories: 180 kcal
Total Fat: 5g
Saturated Fat: 3g
Cholesterol: 10mg
Sodium: 150mg
Potassium: 60mg
Total Carbohydrate: 30g
Dietary Fiber: 1g
Sugars: 2g
Protein: 5g

Try More Jamie Oliver Recipes:

Jamie Oliver Butter Bean Mash Recipe
Jamie Oliver Prawn Puri Recipe

Jamie Oliver Naan Bread Recipe

Course: Side DishCuisine: IndianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

180

kcal

Ingredients

½ x 7g sachet of dried yeast
1 teaspoon runny honey
45g ghee or unsalted butter
250g strong white bread flour, plus extra for dusting
3 heaped tablespoons low-fat natural yoghurt
1 tablespoon nigella seeds

Directions

Activate the yeast: In a bowl, mix yeast, honey, and 125ml lukewarm water. Let it sit for 5 minutes until it bubbles.
Make the dough: Melt the ghee. In a large bowl, mix flour and salt, then make a well in the center. Pour in 1 tablespoon of melted ghee, the yogurt, and the yeast mixture. Stir everything together until it forms a sticky dough. If needed, add a little more water.
Knead and let it rise: Transfer the dough to a floured surface and knead for about 5 minutes until smooth. Place it in a lightly floured bowl, cover with a clean towel, and let it rise in a warm place for 1 hour 30 minutes until doubled in size.
Shape the naan: Once risen, punch down the dough, then divide it into 6 equal pieces. Roll each into an oval shape about 1½ cm thick.
Cook the naan: Heat a non-stick pan over high heat. Place one naan in the pan and cook for 5-6 minutes, flipping halfway, until golden and cooked through.
Add flavor & serve: Brush with the remaining melted ghee, sprinkle nigella seeds, and a pinch of salt on top. Keep warm while you cook the rest. Enjoy with your favorite curries or dips!

Notes

Use Warm Water for Yeast Activation: The water should be warm, not hot. If it’s too hot, it will kill the yeast, and your naan won’t rise properly. Aim for water that feels like a warm bath (about 38°C / 100°F).
Knead the Dough Well: Kneading helps develop gluten, which makes the naan soft and chewy. Knead for at least 5 minutes until the dough is smooth. If it’s too sticky, add a little flour, but don’t overdo it!
Let the Dough Rise in a Warm Place: The dough needs a warm and draft-free place to rise. If your kitchen is cold, place the bowl near a warm oven or in a slightly heated microwave (turn it off before placing the bowl inside).
Roll Evenly for Proper Cooking: If the naan is too thick, it won’t cook inside; if too thin, it will be dry. Aim for 1.5 cm thickness so it puffs up nicely in the pan.
Cook on High Heat for the Best Texture: A hot pan is key for soft naan with a slight char. If the heat is too low, the naan will turn dry and hard. Let the pan fully heat up before adding the dough.