• People

    Serves : 4

  • Prep Time

    1:30 h

  • Cooking Time

    3 min.

  • Method



the Ingredients

Naan Bread 346X318
  • 420g plain flour
  • 2 tsp nigella seeds or caraway seeds
  • 1 tsp caster sugar
  • 1 sachet of dried active yeast.
  • 1 tsp salt
  • 1 tsp baking powder
  • 2 tbsp vegetable oil
  • 150 ml natural yogurt
  • 1 egg, lightly beaten


The perfect side dish to go with your curry!

  • Sift the flour into a bowl, then add all the other ingredients. Using a wooden spoon mix together to form a ball of dough.
  • Knead for 10 minutes until smooth. This can also be done in an electric mixer with a dough hook. Grease a large mixing bowl with extra vegetable oil and add the dough. Cover the bowl with clingfilm and set aside for 1 hour or until the dough has doubled in size.
  • Preheat the charcoal pizza oven or a pizza stone for 15 minutes. Divide the dough into five equal balls. Roll the balls of dough into a tear-shaped naan, about 20cm long, 10cm at the widest point.
  • Using a Weber  Original Pizza Paddle transfer  as many naans as will fit onto the preheated stone. Cook for 3 minutes or until the naans have puff up and are scorching on top.
  • Serve with a little melted butter brushed over them.

    All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

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