The simplest naan recipe, delivering fluffy, pillowy flatbreads, so moreish and lovely to mop up your yummy curries.

The recipe has been tried and tested in many ways, travelled with me to teach others, it’s an easy one for you all to follow and so easy to adapt with your favourite flavours.

Please don’t be too precious about the simplicity of the recipe until you have tried it, many of us have had great success that this recipe has become a firm family favourite for many.

I make the dough and knead it in my Kenwood mix, but have made the dough by hand, just make the dough in the usual way and knead it for ten minutes before placing in a warm place to rise.

It makes 8 naans, a big batch, freeze them, once they are cold and once defrosted, you may just warm them in a dry frying pan, it’s worth making the batch rather than splitting the yeast, as I usually buy it in the 7 grammes sachets.

You will need to allow the dough to prove for a minimum of 30 minutes, I place the “dough” bowl in a bigger bowl full of warm water to speed the prove.  I do sometimes leave it longer and that’s not been a problem.

There are many ways to cook your naans, grill, bake or dry fry on the top stove, my preferred method is on the stove, in a pan, because you don’t forget about them.

Recipes are written with you in mind so they are easier to follow and adaptable.

For Peshwari Naans  

for the 8 naans, mix together 3 tbsp each of  desiccated coconut, brown sugar and ground almonds with a teaspoon of chaat masala.  Please use my home blend.

When rolling the 2 naans, place a tablespoon of the above mix in between 2 flat naans and press/ roll to make your finishes naan.

For Garlic Naans

Take three cloves of garlic, a small knob of butter, a pinch of salt, garam masala, a teaspoon of fresh chopped coriander and mix together.

For Chilli Cheese Naans

Mix 150g grated cheese, 1 red or green chilli and some fresh coriander.

Stuffing the Naans

Take a dough ball and press to make it a flat circle, place a teaspoonful of the filling into the circle and fold to make a ball, sealing as you go along, then roll and cook as usual.

Turning the Naans into Bhaturas

Simply deep fry the uncooked rolled nans in oil and serve piping hot.

Ususally a bhatura is Self Raising Flour and Yoghurt, by using this recipe, you still have fluffy, pillowy breads to scoop up your curry, but this time there is no dairy.  A great vegan alternative to the usual bhaturas and so, so good.