Nepedia

Skillet naan

By Nepedia

Soft yogurt flatbreads cooked in a hot skillet and brushed with butter.

A cook stands beside the serving bench and brushes butter over a stack of browned, flexible naan on a metal platter.
Makes
9 naan
Heat
Stovetop: medium-high to high
Cooking time
About 30 min total
Cuisine / style
India

Cook in batches until brown blisters form.

Explore variations · 2 →Jump to ingredients & method ↓
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Skillet naan

Makes
9 naan
Heat
Stovetop: medium-high to high
Cooking time
About 30 min total
Cuisine / style
India

Cook in batches until brown blisters form.

India World collection

Skillet naan

Method

  1. 01 · Mix

    Until smooth

    Use: A, then B

    Stir A until sugar dissolves. Add B; knead.

    Ready when: Soft, stretchy dough

    A cook stretches and kneads a soft white dough in a stainless bowl.
    01 Mix a soft doughStir the yogurt mixture until the sugar dissolves, then add the flour, salt, oil and water. Knead until soft and stretchy.

  2. 02 · Rest

    2 hours

    Use: Dough

    Cover with a damp cloth and lid.

    Ready when: Relaxed

    Standing beside the bench, a cook lowers a metal lid over the damp cloth covering the naan dough bowl.
    02 Cover and restCover with a damp cloth and a lid, then rest for 2 hours.

  3. 03 · Roll

    —

    Use: Dough; C

    Divide nine ways. Dust lightly; press in seeds. Roll into 15–18 cm ovals.

    Ready when: Even thickness

    A cook leans forward to roll one seeded oval of naan dough, with eight small dough balls waiting beside it.
    03 Divide and rollDivide the dough into nine pieces. Dust lightly, press in optional nigella seeds and roll into even 15–18 cm ovals.

  4. 04 · Cook

    About 30 minutes total

    Use: Naan

    Heat skillet. Cook until bubbles appear; flip. Cook second side longer; flip again, pressing edges until cooked.

    Ready when: Brown blisters

    Seen over the cook’s shoulder at the stove, a spatula presses the edge of a browned naan in a heavy skillet; a mitt protects the hand on the handle.
    04 Cook in the skilletCook until bubbles appear, then flip. Cook the second side longer; flip again and press the edges until cooked, with brown blisters.

  5. 05 · Finish

    —

    Use: Butter

    Brush; serve warm.

    Ready when: Flexible

    A cook stands beside the serving bench and brushes butter over a stack of browned, flexible naan on a metal platter.
    05 Butter and serve warmBrush the cooked naan with butter or ghee and serve while warm and flexible.

What to look for

StageLook / feel forNeeds attention
DoughPliable surface.Dry cracks.

Troubleshooting

If you see thisLikely causeWhat to do nowNext time
Stiff doughThick yogurt.Knead in water.Adjust gradually.
Raw edgesPoor pan contact.Press and cook.Roll evenly.

Made without yeast. Cup and spoon measures use US sizes, converted to mL.

Show ingredient flow
Source and measurement notes

The author specifies US measures; source volumes are converted to mL here. No yeast.

Recipe

Skillet naan

Yogurt-leavened home-style naan.

How do I make it?

  1. Make the dough

    Until smooth

    Stir the yogurt, sugar, baking powder and baking soda until the sugar dissolves. Add the flour, salt, oil and water, then knead until smooth, soft and stretchy.

    A cook stretches and kneads a soft white dough in a stainless bowl.
    Stir the yogurt mixture until the sugar dissolves, then add the flour, salt, oil and water. Knead until soft and stretchy.

    Ready when: Soft, stretchy dough

  2. Rest

    2 hours

    Cover the dough with a damp cloth and a lid. Leave for 2 hours to make it easier to roll.

    Standing beside the bench, a cook lowers a metal lid over the damp cloth covering the naan dough bowl.
    Cover with a damp cloth and a lid, then rest for 2 hours.

    Ready when: Relaxed

  3. Roll

    —

    Divide into nine pieces, dust lightly with flour and press in the optional nigella seeds. Roll into even ovals 15–18 cm long.

    A cook leans forward to roll one seeded oval of naan dough, with eight small dough balls waiting beside it.
    Divide the dough into nine pieces. Dust lightly, press in optional nigella seeds and roll into even 15–18 cm ovals.

    Ready when: Even thickness

  4. Cook

    About 30 minutes total

    Heat a skillet over medium-high to high heat. Cook each naan until bubbles appear, turn over and cook the second side longer, then turn again and press the edges until cooked. Allow about 30 minutes total and look for brown blisters.

    Seen over the cook’s shoulder at the stove, a spatula presses the edge of a browned naan in a heavy skillet; a mitt protects the hand on the handle.
    Cook until bubbles appear, then flip. Cook the second side longer; flip again and press the edges until cooked, with brown blisters.

    Ready when: Brown blisters

  5. Finish

    —

    Brush with butter or ghee and serve warm, while the naan is soft and flexible.

    A cook stands beside the serving bench and brushes butter over a stack of browned, flexible naan on a metal platter.
    Brush the cooked naan with butter or ghee and serve while warm and flexible.

    Ready when: Flexible

What can go wrong, and how can I fix it?

What you noticeLikely causeWhat to do
Stiff doughThick yogurt.Knead in water. Adjust gradually.
Raw edgesPoor pan contact.Press and cook. Roll evenly.
Useful recipe notes

Made without yeast. Cup and spoon measures use US sizes, converted to mL.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Skillet naan at a glance

Makes
9 naan
Heat
Stovetop: medium-high to high
Cooking time
About 30 min total
Cuisine / style
India

Seeded yeast naan

Makes
6 naan
Heat
Medium pan heat
Cooking time
2–2½ min per side, each bread
Cuisine / style
India

Six breads cooked individually; check the first thick centre and reduce heat if colouring early.

India · Skillet naan

Seeded yeast naan

Six yeast-raised pan breads with cumin and caraway. A water-based dough gives a chewy crumb and brown-patched surface.

Method

  1. 01 · Mix and knead the seasoned dough

    12–15 min

    Use: Strong white bread flour; Water; Fine salt; Instant dried yeast; Cumin seeds; Caraway seeds

    Mix the flour, water, salt and instant yeast with the cumin and caraway seeds. Knead by hand or with a dough hook at the machine’s recommended speed for 8–10 minutes after mixing.

    Ready when: The dough is soft and elastic, with no dry flour.

    The cook kneads soft dough containing small brown cumin and caraway seeds in a steel bowl.
    01 Mix KneadMix and knead the seed-speckled dough.

  2. 02 · Let the dough rise

    60–90 min

    Use:

    Cover and leave at 22–24°C for 60–90 minutes.

    Ready when: The dough has expanded to roughly twice its starting volume.

    The cook uncovers a risen mound of seed-speckled naan dough.
    02 Bulk RiseLet the dough rise until roughly doubled.

  3. 03 · Divide into six and rest

    28–38 min

    Use: Flour for rolling

    Use a little of the rolling flour on the bench. Divide into six equal pieces, about 141 g each. Round each piece, cover and leave for 20–30 minutes.

    Ready when: Six puffy portions relax enough to roll without springing straight back.

    Six equal balls of naan dough rest separately on the lightly dusted worktop.
    03 Divide RestDivide into six equal portions and let them relax.

  4. 04 · Roll and briefly rest six breads

    15–20 min

    Use: Flour for rolling

    Dust the bench sparingly with the remaining rolling flour. Roll each piece into a roughly 20–22 cm round, about 4–5 mm thick. Lay them separately on a lightly dusted work surface, cover and leave for 5 minutes.

    Ready when: The breads fit within the flat cooking surface of the pan; no thick ridge remains in the middle.

    A wooden rolling pin flattens one seed-speckled portion into a broad, thin round.
    04 RollRoll each portion into a thin round.

  5. 05 · Cook individually over medium heat

    29–35 min

    Use: Olive oil for cooking

    Heat a heavy frying pan with a flat cooking area at least 24 cm across over medium heat for 3–5 minutes. Add one 4 g portion of the cooking oil and spread it into a thin film. Cook one naan at a time for 2–2½ minutes per side. Reduce the heat if the surface browns before the centre sets. Repeat with the remaining breads and oil; wipe away scorched loose flour between breads with folded kitchen paper held in tongs. Cut the first bread through a thick section to check the centre, then continue cooking it if needed.

    Ready when: Both sides have brown patches, the centre is set and flexible, and the cut bread has no sticky raw dough. Large pocket inflation is not required.

    One naan cooks in the pan while two halves of the first bread show its set centre beside it.
    05 Pan CookCook one at a time and check the first bread’s centre.

  6. 06 · Hold in a cloth and serve warm

    5 min

    Use:

    As each naan finishes, place it in a clean tea towel and cover loosely to keep it pliable. Let the last bread stand for 5 minutes, then serve the batch warm.

    Ready when: The breads bend without a wet raw line and are warm enough to handle.

    Five whole naan and the two halves of the first checked bread rest on a clean cloth.
    06 Hold ServeKeep loosely covered and serve warm.

What to look for

StageLook / feel forNeeds attention
Mix and knead the seasoned doughThe dough is soft and elastic, with no dry flour.
Let the dough riseThe dough has expanded to roughly twice its starting volume.
Divide into six and restSix puffy portions relax enough to roll without springing straight back.
Roll and briefly rest six breadsThe breads fit within the flat cooking surface of the pan; no thick ridge remains in the middle.
Cook individually over medium heatBoth sides have brown patches, the centre is set and flexible, and the cut bread has no sticky raw dough. Large pocket inflation is not required.
Hold in a cloth and serve warmThe breads bend without a wet raw line and are warm enough to handle.

Troubleshooting

If you see thisLikely causeWhat to do nowNext time
The outside darkens while the middle stays sticky.The pan is too hot or the bread was rolled unevenly.Lower the heat and continue cooking, turning as needed, until a cut through the thick part shows cooked crumb.Keep the middle at the stated thickness and check the first bread before cooking the rest.
The dough springs back when rolled.The dough has not relaxed enough.Cover and rest for another 5 minutes before continuing.Keep the portion rest and avoid adding excessive dusting flour.

Storage: Cool fully, then keep wrapped in the refrigerator for up to 2 days or freeze for up to 1 month. Reheat in a covered pan over low heat until hot through.; Contains: wheat.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe
Cook / recipeUseWhat differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Nepedia
Three whole naan and two halves of one bread show brown pan patches and a thin, set crumb.
Seeded yeast naan, served warm.

Recipe

Seeded yeast naan

Six yeast-raised pan breads with cumin and caraway. A water-based dough gives a chewy crumb and brown-patched surface.

How do I make it?

  1. Mix and knead the seasoned dough

    12–15 min

    Mix the flour, water, salt and instant yeast with the cumin and caraway seeds. Knead by hand or with a dough hook at the machine’s recommended speed for 8–10 minutes after mixing.

    The cook kneads soft dough containing small brown cumin and caraway seeds in a steel bowl.
    Mix and knead the seed-speckled dough.

    Ready when: The dough is soft and elastic, with no dry flour.

  2. Let the dough rise

    60–90 min

    Cover and leave at 22–24°C for 60–90 minutes.

    The cook uncovers a risen mound of seed-speckled naan dough.
    Let the dough rise until roughly doubled.

    Ready when: The dough has expanded to roughly twice its starting volume.

  3. Divide into six and rest

    28–38 min

    Use a little of the rolling flour on the bench. Divide into six equal pieces, about 141 g each. Round each piece, cover and leave for 20–30 minutes.

    Six equal balls of naan dough rest separately on the lightly dusted worktop.
    Divide into six equal portions and let them relax.

    Ready when: Six puffy portions relax enough to roll without springing straight back.

  4. Roll and briefly rest six breads

    15–20 min

    Dust the bench sparingly with the remaining rolling flour. Roll each piece into a roughly 20–22 cm round, about 4–5 mm thick. Lay them separately on a lightly dusted work surface, cover and leave for 5 minutes.

    A wooden rolling pin flattens one seed-speckled portion into a broad, thin round.
    Roll each portion into a thin round.

    Ready when: The breads fit within the flat cooking surface of the pan; no thick ridge remains in the middle.

  5. Cook individually over medium heat

    29–35 min

    Heat a heavy frying pan with a flat cooking area at least 24 cm across over medium heat for 3–5 minutes. Add one 4 g portion of the cooking oil and spread it into a thin film. Cook one naan at a time for 2–2½ minutes per side. Reduce the heat if the surface browns before the centre sets. Repeat with the remaining breads and oil; wipe away scorched loose flour between breads with folded kitchen paper held in tongs. Cut the first bread through a thick section to check the centre, then continue cooking it if needed.

    One naan cooks in the pan while two halves of the first bread show its set centre beside it.
    Cook one at a time and check the first bread’s centre.

    Ready when: Both sides have brown patches, the centre is set and flexible, and the cut bread has no sticky raw dough. Large pocket inflation is not required.

  6. Hold in a cloth and serve warm

    5 min

    As each naan finishes, place it in a clean tea towel and cover loosely to keep it pliable. Let the last bread stand for 5 minutes, then serve the batch warm.

    Five whole naan and the two halves of the first checked bread rest on a clean cloth.
    Keep loosely covered and serve warm.

    Ready when: The breads bend without a wet raw line and are warm enough to handle.

What can go wrong, and how can I fix it?

What you noticeLikely causeWhat to do
The outside darkens while the middle stays sticky.The pan is too hot or the bread was rolled unevenly.Lower the heat and continue cooking, turning as needed, until a cut through the thick part shows cooked crumb. Keep the middle at the stated thickness and check the first bread before cooking the rest.
The dough springs back when rolled.The dough has not relaxed enough.Cover and rest for another 5 minutes before continuing. Keep the portion rest and avoid adding excessive dusting flour.
Useful recipe notes

Storage: Cool fully, then keep wrapped in the refrigerator for up to 2 days or freeze for up to 1 month. Reheat in a covered pan over low heat until hot through.

Contains: wheat.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Seeded yeast naan at a glance

Makes
6 naan
Heat
Medium pan heat
Cooking time
2–2½ min per side, each bread
Cuisine / style
India
Leavening
Yeast
Bulk fermentation (including folding)
60–90 min · The dough has expanded to roughly twice its starting volume.
How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula componentGramsFlour = 100%
Strong white bread flour500 g100%
Water325 g65%
Fine salt10 g2%
Instant dried yeast5 g1%
Cumin seeds2 g0.4%
Caraway seeds2 g0.4%

Curry and sultana naan

Makes
6 naan
Heat
Medium pan heat
Cooking time
2½–3 min per side, each bread
Cuisine / style
India

Six breads cooked individually; check the first thick centre and reduce heat if colouring early.

India · Skillet naan

Curry and sultana naan

Six pan-cooked yeast breads with mild curry, sultanas and mango chutney.

Method

  1. 01 · Mix and knead the seasoned dough

    12–15 min

    Use: Strong white bread flour; Water; Fine salt; Instant dried yeast; Olive oil; Mild curry powder

    Mix the flour, water, salt and instant yeast with the dough oil and curry powder. Knead by hand or with a dough hook at the machine’s recommended speed for 8–10 minutes after mixing.

    Ready when: The dough is soft and elastic, with no dry flour.

    The cook kneads smooth yellow dough before adding the fruit.
    01 Knead the spiced doughKnead to a soft, elastic dough.

  2. 02 · Let the dough rise

    60–90 min

    Use:

    Cover and leave at 22–24°C for 60–90 minutes.

    Ready when: The dough has expanded to roughly twice its starting volume.

    A lifted cover reveals airy yellow dough in a steel bowl.
    02 Let the dough riseLeave until roughly doubled.

  3. 03 · Fold in the sultanas and thick chutney

    5–8 min

    Use: Soft sultanas; Mango chutney

    Spread the risen dough into a thick rectangle. Add the soft sultanas and thick chutney, then fold and knead gently until evenly distributed. Use a scraper as needed; do not add extra water.

    Ready when: The fruit is distributed and no large pocket of chutney remains.

    Hands fold sultanas and chutney through the yellow dough.
    03 Fold in the sultanas and chutneyDistribute the fruit and thick chutney evenly.

  4. 04 · Divide into six and rest

    38–53 min

    Use: Flour for rolling

    Use a little of the rolling flour on the bench. Divide into six equal pieces, about 165 g each. Round each piece, cover and leave for 30–45 minutes.

    Ready when: Six puffy portions relax enough to roll without springing straight back.

    Six round portions of yellow fruit dough rest under a lifted towel.
    04 Divide into six portionsRest six equal portions until puffy.

  5. 05 · Roll and briefly rest six breads

    15–20 min

    Use: Flour for rolling

    Dust the bench sparingly with the remaining rolling flour. Roll each piece into a roughly 20–22 cm round, about 5 mm thick, with the sultanas mostly enclosed. Lay them separately on a lightly dusted work surface, cover and leave for 5 minutes.

    Ready when: The breads fit within the flat cooking surface of the pan; no thick ridge remains in the middle.

    A wooden pin rolls one of six separate yellow rounds.
    05 Roll six flat roundsRoll each portion to 20–22 cm and about 5 mm thick.

  6. 06 · Cook individually over medium heat

    35–41 min

    Use: Olive oil for cooking

    Heat a heavy frying pan with a flat cooking area at least 24 cm across over medium heat for 3–5 minutes. Add one 4 g portion of the cooking oil and spread it into a thin film. Cook one naan at a time for 2½–3 minutes per side. Reduce the heat if the surface browns before the centre sets. Repeat with the remaining breads and oil; wipe away scorched loose flour or fruit between breads with folded kitchen paper held in tongs. Cut the first bread through a thick section to check the centre, then continue cooking it if needed.

    Ready when: Both sides have brown patches, the centre is set and flexible, and the cut bread has no sticky raw dough. Large pocket inflation is not required.

    One naan cooks in a lightly oiled pan beside the opened first bread.
    06 Cook and check the centreCook one at a time and check the first bread.

  7. 07 · Hold in a cloth and serve warm

    5 min

    Use:

    As each naan finishes, place it in a clean tea towel and cover loosely to keep it pliable. Let the last bread stand for 5 minutes, then serve the batch warm.

    Ready when: The breads bend without a wet raw line and are warm enough to handle.

    Five whole naan and the two halves of the checked first bread sit in a clean towel.
    07 Keep warm under a towelHold loosely covered and let the last naan stand for five minutes.

What to look for

StageLook / feel forNeeds attention
Mix and knead the seasoned doughThe dough is soft and elastic, with no dry flour.
Let the dough riseThe dough has expanded to roughly twice its starting volume.
Fold in the sultanas and thick chutneyThe fruit is distributed and no large pocket of chutney remains.
Divide into six and restSix puffy portions relax enough to roll without springing straight back.
Roll and briefly rest six breadsThe breads fit within the flat cooking surface of the pan; no thick ridge remains in the middle.
Cook individually over medium heatBoth sides have brown patches, the centre is set and flexible, and the cut bread has no sticky raw dough. Large pocket inflation is not required.
Hold in a cloth and serve warmThe breads bend without a wet raw line and are warm enough to handle.

Troubleshooting

If you see thisLikely causeWhat to do nowNext time
The outside darkens while the middle stays sticky.The pan is too hot or the bread was rolled unevenly.Lower the heat and continue cooking, turning as needed, until a cut through the thick part shows cooked crumb.Keep the middle at the stated thickness and check the first bread before cooking the rest.
The dough springs back when rolled.The dough has not relaxed enough.Cover and rest for another 5 minutes before continuing.Keep the portion rest and avoid adding excessive dusting flour.

Storage: Cool fully, then keep wrapped in the refrigerator for up to 2 days or freeze for up to 1 month. Reheat in a covered pan over low heat until hot through.; Contains: wheat, mustard if present in curry powder or chutney, sulphites if present in sultanas or chutney.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe
Cook / recipeUseWhat differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Nepedia
A whole naan and the opened centre-check bread show the yellow crumb and sultanas.
Curry and sultana naan.

Recipe

Curry and sultana naan

Six pan-cooked yeast breads with mild curry, sultanas and mango chutney.

How do I make it?

  1. Mix and knead the seasoned dough

    12–15 min

    Mix the flour, water, salt and instant yeast with the dough oil and curry powder. Knead by hand or with a dough hook at the machine’s recommended speed for 8–10 minutes after mixing.

    The cook kneads smooth yellow dough before adding the fruit.
    Knead to a soft, elastic dough.

    Ready when: The dough is soft and elastic, with no dry flour.

  2. Let the dough rise

    60–90 min

    Cover and leave at 22–24°C for 60–90 minutes.

    A lifted cover reveals airy yellow dough in a steel bowl.
    Leave until roughly doubled.

    Ready when: The dough has expanded to roughly twice its starting volume.

  3. Fold in the sultanas and thick chutney

    5–8 min

    Spread the risen dough into a thick rectangle. Add the soft sultanas and thick chutney, then fold and knead gently until evenly distributed. Use a scraper as needed; do not add extra water.

    Hands fold sultanas and chutney through the yellow dough.
    Distribute the fruit and thick chutney evenly.

    Ready when: The fruit is distributed and no large pocket of chutney remains.

  4. Divide into six and rest

    38–53 min

    Use a little of the rolling flour on the bench. Divide into six equal pieces, about 165 g each. Round each piece, cover and leave for 30–45 minutes.

    Six round portions of yellow fruit dough rest under a lifted towel.
    Rest six equal portions until puffy.

    Ready when: Six puffy portions relax enough to roll without springing straight back.

  5. Roll and briefly rest six breads

    15–20 min

    Dust the bench sparingly with the remaining rolling flour. Roll each piece into a roughly 20–22 cm round, about 5 mm thick, with the sultanas mostly enclosed. Lay them separately on a lightly dusted work surface, cover and leave for 5 minutes.

    A wooden pin rolls one of six separate yellow rounds.
    Roll each portion to 20–22 cm and about 5 mm thick.

    Ready when: The breads fit within the flat cooking surface of the pan; no thick ridge remains in the middle.

  6. Cook individually over medium heat

    35–41 min

    Heat a heavy frying pan with a flat cooking area at least 24 cm across over medium heat for 3–5 minutes. Add one 4 g portion of the cooking oil and spread it into a thin film. Cook one naan at a time for 2½–3 minutes per side. Reduce the heat if the surface browns before the centre sets. Repeat with the remaining breads and oil; wipe away scorched loose flour or fruit between breads with folded kitchen paper held in tongs. Cut the first bread through a thick section to check the centre, then continue cooking it if needed.

    One naan cooks in a lightly oiled pan beside the opened first bread.
    Cook one at a time and check the first bread.

    Ready when: Both sides have brown patches, the centre is set and flexible, and the cut bread has no sticky raw dough. Large pocket inflation is not required.

  7. Hold in a cloth and serve warm

    5 min

    As each naan finishes, place it in a clean tea towel and cover loosely to keep it pliable. Let the last bread stand for 5 minutes, then serve the batch warm.

    Five whole naan and the two halves of the checked first bread sit in a clean towel.
    Hold loosely covered and let the last naan stand for five minutes.

    Ready when: The breads bend without a wet raw line and are warm enough to handle.

What can go wrong, and how can I fix it?

What you noticeLikely causeWhat to do
The outside darkens while the middle stays sticky.The pan is too hot or the bread was rolled unevenly.Lower the heat and continue cooking, turning as needed, until a cut through the thick part shows cooked crumb. Keep the middle at the stated thickness and check the first bread before cooking the rest.
The dough springs back when rolled.The dough has not relaxed enough.Cover and rest for another 5 minutes before continuing. Keep the portion rest and avoid adding excessive dusting flour.
Useful recipe notes

Storage: Cool fully, then keep wrapped in the refrigerator for up to 2 days or freeze for up to 1 month. Reheat in a covered pan over low heat until hot through.

Contains: wheat, mustard if present in curry powder or chutney, sulphites if present in sultanas or chutney.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Curry and sultana naan at a glance

Makes
6 naan
Heat
Medium pan heat
Cooking time
2½–3 min per side, each bread
Cuisine / style
India
Leavening
Yeast
Bulk fermentation (including folding)
60–90 min · The dough has expanded to roughly twice its starting volume.
How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula componentGramsFlour = 100%
Strong white bread flour500 g100%
Water300 g60%
Fine salt10 g2%
Instant dried yeast5 g1%
Olive oil15 g3%
Mild curry powder15 g3%
Soft sultanas100 g20%
Mango chutney45 g9%