Easy Naans

Cooking time
Serves6 people
Vegetarians
Easy Naans

Homemade naans fresh from the pan are the perfect side to your curry feast. Warm and fluffy. Perfect for mopping up every last drop of sauce.

Ingredients

  • 25g butter
  • 500g self-raising flour, plus extra to dust
  • 1 tsp caster sugar
  • 1 tsp sea salt
  • 150g Greek-style yogurt

Prep: 25 mins + resting | Cook: 20 mins

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Method

1. Melt the butter and set aside to cool.
2. Sift 500g self-raising flour into a large bowl. Add 1 tsp sugar and 1 tsp sea salt. Whisk to combine. Pour in the butter. Add 150g Greek-style yogurt. Stir the ingredients together till they start to form a soft dough. Slowly add in 150-200ml warm water, 1-2 tbsp at a time, till the dough comes together.
3. Dust your work surface with a little flour and tip out the dough onto it. Knead for 2-3 mins till it’s smooth and elastic.
4. Lightly oil a mixing bowl, then pop the dough into it. Cover with a tea towel and set aside for 1 hr to rest at room temperature.
5. Divide the dough into 6 equal-sized pieces. Take 1 piece and shape into a ball, then roll it out to make a saucer-sized round. Pop onto a plate. Repeat with the remaining dough, dusting the work surface with flour as needed and laying baking paper between each round of dough.
6. Place a large cast iron pan or a heavy-based frying pan on a medium-high heat. Add 1 dough round to the hot pan and fry for 1-2 mins till it’s puffed up and browned underneath. Flip and fry for a further 1 min till it’s browned on both sides and cooked through. Transfer to a plate, cover with a tea towel. Repeat with the remaining dough rounds.
7. Serve the naans as soon as possible. You can keep them warm wrapped in a tea towel for 10-15 mins while you dish up the rest of your curry.
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