Naan Bread by Allinson's

  • Total Time

    1h 13m
    • Prep Time

      1h 10m
    • Bake Time

      3m
  • Serves

    6


We love a good curry, but who knew it was so simple to make your own naan bread? Keen bakers can impress the family with fresh naan made with Allinson's white dough. We like to serve ours warm, straight from the oven for that added authenticity. Our stuffed mini pizzas made with Allinson's olive oil dough also make for a great home-made treat. We may never call our take-away again…

Method

  1. MIX Mix the flour, yeast, sugar and salt in a big bowl. Using your fingertips rub in the butter until only fine ‘crumbs’ are left. Mix in the water with a cutlery knife.

  2. KNEAD Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).  

  3. RISE Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size – about 1 hour depending on how warm your kitchen is.

  4. SHAPE Heat the grill to medium with a large baking sheet on the top shelf. Knead 2 tsp of the Nigella seeds into the dough. Divide into 6 even pieces (use a weighing scale if you like), and roll into balls. Roll each ball into a thin teardrop shape on a flour-dusted surface. Scatter over the remaining seeds and gently roll again to stick them.  

  5. BAKE In batches, carefully lift the naans onto the preheated baking sheet. Grill for 2-3 minutes, turning over halfway until lightly browned, then brush with the butter and serve straight away.

  6. Try one of these yummy flavoured butters or our Naan Bread Pizza recipe:

    • GARLIC & CORIANDER – mash 2 crushed garlic cloves and 1 tbsp chopped coriander into the butter
    • PESHWARI NAAN – Mash 2 tbsp desiccated coconut and ½ tsp sugar into the butter (you can also knead 75g sultanas into the dough before shaping)
    • CHILLI-CHEESE – Mash 1 diced red chilli and 1 crushed garlic clove into the butter. Brush over the naan, use 75g grated cheddar to sprinkle over, then pop back under the grill for 30 seconds to melt.

     

Let's Bake

The easiest way to follow a recipe

Reviews

  1. 5 star rating

    Tasted delicious, can you freeze any you didn’t use?
    ________________________________________________
    Hello,

    Naan bread freezes really well, either freeze once cooked and cooled before adding the butter or freeze the dough before cooking.

    Happy Baking!

  2. 5 star rating

    These tastes sooo good and took only a couple of mins each side to cook. We topped with garlic butter. Almost as good as the takeaway!

  3. 4 star rating

    Worked perfectly and tasted just like real thing. Very easy to make, I added mixed herbs and turned out well.

  4. 5 star rating

    Of all the Naan bread recipes on the internet, this is the only one thats worth doing. I love making this Naan and i must've eaten hundreds of them by now.

Leave Your Thoughts

Recipe Alternatives

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We use cookies to provide you with the best browsing experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy.

At Baking Mad we love cookies. We even place them on your computer. These ones don't contain chocolate chips, but they do allow us to provide you with the best experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy. To bake some of your own, visit our cookie recipes page!

Close