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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