Homemade Naan Breads

Apr 15, 2023

Perfectly fluffy and ridiculously cheap!

This recipe makes four Naan bread - so scale if you are feeding a larger family. It's also a version that doesn’t need you to heat up a whole oven to cook them - they are done right on your hob in just a few minutes. (Looking after your fuel bills every step of the way!!!)


  • 2 tsp olive oil
  • 0.25 cups warm water
  • 1 cup plain flour
  • 0.5 tsp instant yeast
  • 0.25 tsp sugar
  • 1.5 tbsp of milk or yoghurt
  • 0.25 tsp salt

OOoh - that looks complicated

Look - just two bowls!

Place warm water, milk, sugar, olive oil and yeast in one bowl and leave the yeast to activate. I store my yeast in the freezer so it never gets a chance to go off and I can use every last sprinkle!

Put the flour and salt in another.

Stir the yeast mix and then pour it into the flour.

Mix with the ends of a wooden spoon till it comes together.

Knead till it forms a decent ball - just a minute or so.

Split into four and roll into balls.

Back into the bowl and cover until ready to cook. (Leave at least 15 minutes)

Roll out on a floured surface into circles about the span of your hand.

Fry in a very hot dry pan or cast iron griddle until bubbly on top and flip for another 30-60 seconds to get that scorched bubble look that we recognise as Naan.

Wrap in a clean tea towel until ready to serve - but if you can spare the butter they are just perfection with a little melted butter or ghee on them too and a sprinkle of fresh coriander or parsley .. but it's early spring and mine aren’t growing yet - so I didn’t! And no one really cared!

One of my secrets to being a frugal foodie is to make sure I have a stock cupboard and spice drawer as fully stocked as I can keep them.

We love our Indian food - and if you go beyond expensive chicken breasts in a jarred sauce kind of cooking then it can be one of the world's most frugal (and delicious) cuisines .. which is a long way of saying ... Keep your eyes open there will be lots of dishes coming up that you can cook for pennies and serve with these lovely naan's now that you have mastered the art!

Love you lots

Elaine X