Naan Bread

  • 10 Portions

    Milk – Scaled, left warm 150ml

    Caster Sugar 10g

    Strong Flour 450g

    Salt 5g

    Dried Yeast 7g

    Baking Powder 5g

    Natural Yoghurt 150g

    Free Range Eggs 1


  • 50 Portions

    Milk – Scaled, left warm 750ml

    Caster Sugar 50g

    Strong Flour 2.25kg

    Salt 25g

    Dried Yeast 35g

    Baking Powder 25g

    Natural Yoghurt 750g

    Free Range Eggs 5


  • 100 Portions

    Milk – Scaled, left warm 1.5litre

    Caster Sugar 100g

    Strong Flour 4.5kg

    Salt 50g

    Dried Yeast 70g

    Baking Powder 50g

    Natural Yoghurt 1.5kg

    Free Range Eggs 10


  1. Combine flour, sugar, salt, yeast and baking powder
  2. Add yoghurt, eggs and milk
  3. Mix using a planetary mixer, with dough hook attachment
  4. Adjusting consistency with more flour or warm milk, kneed for 10 minutes until a soft, elastic dough is formed
  5. Leave to prove for 1 hour in a warm place
  6. Knock back
  7. Divide into 100 balls, then one at a time
  8. Roll out into ovals
  9. Using a dry pan on a very high heat cook the naan on each side for around 40 seconds or until puffed up and slightly charred
  10. Serve immediately
Key Points

Wheat, Milk, Eggs