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Prep Time 1 hr 30 mins
Servings 4


  • 1 x 7g sachet dried yeast
  • 220 ml warm water
  • 2 tbsp sugar
  • 6 tbsp plant-based milk
  • 1 tbsp salt
  • 400 g strong white bread flour
  • 1 tbsp oil


  • Place the yeast and warm water in a bowl and stir to mix. Leave for 10 -15 minutes until it goes frothy
  • Once it's frothy (activated) add the sugar, plant-based milk, salt and flour to the bowl. Stir until it forms a soft dough
  • Kneed for approx. 10 minutes on a floured surface … depends how much you'd like to pummel something - you could kneed it a bit longer!
  • Place your dough into a bowl which has been sprayed, wiped with a smidge of oil. Cover with cling film and leave to double in size for approx. 60 minutes
  • Once it's doubled in size, knock it back on a floured surface again for approx. 1-2 minutes. Keep adding flour to the surface as you work, until the dough is no longer sticky
  • Divide the dough into four equal balls and roll each ball in smidge of flour.
  • If you are only cooking 1 naan, then I would pop the others into a freezer bag (make sure they are not touching) and pop them into the freezer. That way when you want fresh naan again you can leave a ball out to defrost and pick the instructions up from here again - this works perfectly for me.
  • Using a rolling pin, roll out your ball/s of dough into a naan shape ( I like to think Elephant's Ear!)
  • Warm the oiled griddle or frying pan - and fry the naans for about 2-3 minutes each side (keep an eye on them - you want them to be charred on both sides with brown spots and slightly puffed up. If they puff up too much, flatten them with a spatula - so they cook evenly.


These deliciously fluffy naan's freeze really well.  I reheat them by covering each one in foil and popping them in the bottom of a warm oven.
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