Indian Naan bread

It’s Friday and I am sending you something tasty for the weekend.

In Southeast Asia we learnt that Indian food is very popular despite the strong presence of Chinese food. I have good memories of what I got to taste back then. After weeks of Pad Thai and Chinese noodles there is nothing better than a mutton Curry! Although most dishes are quite spicy, especially Naan bread is an excellent neutralizer.

Have a great weekend everyone!


500g flour

150 ml lukewarm milk

2.5 table spoons sugar

1 pack yeast (dry or fresh)

1 tea spoon baking soda

2 table spoons oil

150 ml yoghurt (creamy or stir until creamy)

1 egg

a pinch of salt


1) Pour milk in a bowl, add half a table spoon of sugar and mix in the yeast. Let go in a warm place for about 20 min (wait until the yeast has dissolved).

2) Take another bowl, then mix the flour with a pinch of salt and the baking soda.

3) Add 2 table spoons of sugar, your milk-yeast liquid, 2 table spoons of oil, the yoghurt and the egg. Then mix well until the dough is smooth.

4) Put a few drops of oil in a bowl and roll the dough from all sides.

5) Cover with a towel and put aside (should be placed at the warmest spot you can find in your house) for about 1 h, the dough should double in size.

6) Continue preparation: Knead the dough with your hands and form 6 balls of equal size. Roll out the dough, thickness approx. half a centimeter (don’t forget to put flour on your work desk).

7) For the frying use a flat pan (preferably iron) and wait until both your stove and pan are very hot (better result on gas). Roast from one side until you see bubbles, turn and roast for another moment (be careful not to burn your Naan).



Add flavor by sprinkling your Naan with garlic oil or spicy pizza oil!

You can freeze your dough or keep it in the fridge for a few days.



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