Yummy naan bread

I love naan bread! This fluffy Indian bread goes so well with a curry or dahl dish, or dip in hummus and have it as a snack.

For some reason I dislike the ones from the supermarket – fresh is simply the best. And very easy!

makes: 6 breads
prep time: 2+ hours
cook time: 10 min
total time: 2.5 hours


  • 180ml (3/4 cup) warm water
  • 1 tsp active yeast
  • 250g wholemeal flour (all-purpose)
  • 1 tsp sea salt
  • pinch of baking powder
  • pinch of cumin seeds and garlic powder (optional)
  • 3 tbsp (dairy-free) yoghurt
  • 2 tbsp oil


  1. Add the water with yeast to a bowl. Set aside for about 10 min until foamy.
  2. In the meanwhile, add flour, salt, and baking powder to a large mixing bowl and whisk to combine.
  3. Add the yoghurt, oil and yeast mixture to the dry ingredients (use a fork to mix).
  4. Knead the dough on a floured surface and form into a ball. Rub the ball with more oil and place back in the mixing bowl. Cover with plastic wrap or a towel for at least 2 hours (outside of the fridge).
  5. After the 2 hours (or 4 hours maximum) add the dough to a floured surface again and if it’s still sticky add some more flour and knead.
  6. Divide into 6 pieces and knead every ball in the floured surface. Roll out into an oval with a rolling pin our using your hands.
  7. Sprinkle some cumin seeds (if using) over the dough and press lightly.
  8. Heat a (cast iron) frying pan with some oil and cook for 1 min until the edges look dry. Then flip the naan and cook until the other side is brown.
  9. If you have a gas stove, you can put the naan directly over the flame when cooking the second side. Be careful though, it burns pretty quickly!
  10. Brush the cooked naan with some vegan melted butter or coconut oil.
  11. Serve immediately or store at room temperature for about 2 days.


175 kcal
4.8g protein
2.3g fat
33.7g carbs
Based on a recipe by Minimalist Baker.

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