Naan Bread
Prepare carefully. Work safely. Evaluate honestly.
- Serves / makes
- 6 servings — 6 naan breads; 1 each
- Preparation
- 20 minutes, plus 60 minutes proving
- Cooking
- 25–30 minutes
- Total time
- 1 hour 45 minutes–1 hour 50 minutes
Heat / oven settingHob: medium-high heat
Ingredients
| Ingredient | Quantity |
|---|---|
| 350g, plus a little for dusting | |
| 7g | |
| 1 tsp | |
| ½ tsp | |
| 150g | |
| 100ml, plus a little if needed | |
| 1 tbsp for dough + 1 tbsp for brushing |
Tick ingredients as you prepare them. Ticks reset when you reload.
Equipment
- Digital scales and measuring jug
- Large mixing bowl
- Wooden spoon
- Rolling pin
- Heavy frying pan
- Pastry brush and spatula
- Clean cloth or food cover
- Oven gloves and heatproof mat
Method
Make the dough
Wash hands and clean the workstation. Combine flour, yeast, sugar and salt in a bowl, keeping salt and yeast separate until mixed. Add yoghurt, water and 1 tbsp oil. Mix into a soft dough, adding water a teaspoon at a time if dry.
Knead
Turn onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Avoid using excessive flour.
Prove
Place in a lightly oiled bowl, cover and leave in a warm place for about 60 minutes until noticeably risen and approximately doubled.
Divide and shape
Press out large air bubbles. Divide into six equal portions and roll each into an oval about 3–4mm thick, sized to fit your frying pan.
Pan-cook
Heat a heavy frying pan over medium-high heat. Brush a naan lightly with oil and cook for 2–3 minutes each side until puffed, golden in patches and fully cooked through. Adjust the heat if it burns before the centre cooks.
Keep warm and serve
Repeat with remaining dough. Keep cooked naan wrapped in a clean cloth and serve warm. Evaluate puffing, softness and even thickness.
Portion for six
Makes 6 naan breads; 1 each. Divide evenly between six people.
Food safety
- Wash hands, clean surfaces, tie back hair and use clean equipment. Check use-by dates and ingredient labels before starting.
- Do not taste uncooked dough or batter: raw flour and eggs can carry harmful bacteria. Use oven gloves and take care with hot trays, sugar and steam.
- Cool bakes on a clean rack. Keep plain dry bakes in a clean airtight container; refrigerate any perishable meat, dairy or cream-filled items promptly. Freeze extra portions if needed.
Guidance: Food Standards Agency cooking advice ↗
Nutritional considerations
Flour supplies carbohydrate and yoghurt adds some protein. A measured amount of oil contributes fat. Compare a partly wholemeal version for extra fibre.
Practical skills
Kneading, proving, dividing dough, rolling evenly and controlling pan heat.
Presentation
Use clean serving equipment, divide evenly and wipe the plate or dish edges. Check the finished food against your planned colour, texture and appearance.
Evaluate your practical
Describe the appearance, flavour, texture and a skill you used successfully.
Explain one improvement to the recipe, your timings or your technique.
Classroom adaptation written from the recipe title in your collection. Review portions, ingredients and timings with your teacher before a practical.
Times are approximate. Quantities are for the stated yield; accompanying foods are included only when listed. This learning sheet does not itself award a qualification.