Easy Naan Bread
naan bread with garlic and corriander

Ingredients (makes 4 naans)

  • 3g sugar
  • 80g warm water
  • 15g fresh yeast
  • 200g white flour
  • 80g kefir or yoghurt
  • 3-4g salt
  • 10g olive oil or clarified butter

To finish

  • 8g garlic
  • 40g olive oil
  • fresh cilantro
  • sesame seeds


  1. In a small bowl mix water with yeast and sugar. Leave in a warm place for 10 minutes.
  2. In a big bowl mix sifted flour and salt. Then add to it yoghurt, yeast water and olive oil. Mix with folk. Cover with a dry towel and leave in a warm place for around one hour.
  3. Finely chop garlic and fresh coriander. Mix them in a small bowl with olive oil and sesame seeds. You can also add some spices to it.
  4. On a floured surface divide the dough into 4 and then roll individual naans. Cover them with dry towel and leave them to rise for around 30 minutes.
  5. Fry naans on medium-high heat adding some vegetable oil ( I used olive oil), on each side for a couple of minutes. Cook all naans.
  6. To finish off, brush each side of naan with garlic and coriander mixture and fry on medium heat for no more than a minute on each side. Serve and enjoy!


  1. This naan could be made plain and kept in the fridge for a few days (or frozen), then regenerated with garlic and coriander mixture just before serving.
  2. You can add some fresh or dry herbs and spices to this recipe. And not only to the mixture with oil but also before step N4 – after the first proof.
  3. Normally, in this recipe, I should use clarified butter (ghee), but after living in Spain for 6 years, I got to use extra virgin olive oil 😉

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