Muslim Naan

READY IN: 35mins
Top Review by Missy Wombat

This recipe was a huge hit in this household. I found that the doubling time only took 45 minutes but I live in the tropics and my kitchen is a constant 30 deg C. I used olive oil and water and found the recipe worked perfectly. I didn't roll the dough - I pushed it out with my fingers making it look a lot more rustic.

Ingredients Nutrition


  1. Mix yeast with sugar and warm milk or water.
  2. Leave for 20 minutes.
  3. Sift flour and salt together in a large bowl.
  4. Make a well in the centre and put yoghurt, 2 tbsps oil or butter with the yeast mixture.
  5. Knead well and leave aside for 3-4 hours in a warm place until it doubles in size.
  6. Punch down the dough and knead well again.
  7. Leave it till it doubles in size.
  8. Divide the dough into 6 portions.
  9. Roll out into a round disc of 6" diameter.
  10. Leave it aside so that it can double in size.
  11. Brush the top with remaining oil.
  12. Place them in a baking tray.
  13. Bake in a pre-heated oven (450 degrees Fahrenhit) for 5-6 minutes until the top turns brown in colour.
  14. Again, brush oil lightly over the sloping dark brown tops.

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