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