This naan bread recipe makes a pretty good restaurant-style flatbread right in your home. They are perfect for dipping in curry or scooping up chunks of roasted meat for a quick bite.
Paul Hollywood’s Naan Bread Recipe
I’ve messed around with grilling flatbreads, but I’ve never had success like this. I’ll give three great ways to grill them up, and none of them require a tandoor oven, you’re welcome! Plus I’ve converted Paul Hollywood’s Naan Bread recipe to American measurements so you can skip the scale and get right to eating more quickly.
I don’t know what I was thinking but I’ve been trying to make naan with yeasted dough, and I always ended up with a mega thick size chunk of bread. Which I usually do not complain about but it wasn’t naan-like.
Then came the bread episode on the Great British Baking Show and the technical bake was naan. That pretty much sealed the deal I KNEW our bake on the Great British Baking Show Bake-Along for bread week was going to be naan. It had to be right?
One of the things that makes European recipes harder for Americans to follow is that they weigh everything. Which is a superior way to make sure you’re getting the right amount of ingredients. One hundred grams of sugar is always 100 grams; no measuring cup is going to give you such accuracy. Over here in America, we’re not used to using scales, we grew up with measuring cups.
Part of the mission of the Bake-Along is to get people interested and baking without spending a bunch of money. So I try to convert the technical challenges for those that need or want to measure with cups.
Keep in mind that sometimes weights don’t directly transfer to cups so you’ll find funky things like 1 cup of milk with a tablespoon removed or something like that. I’ve measured and tested these converted recipes no less than five times, so I get the best measurements.
How to Make Naan Bread
These do require a unique cooking style. Paul calls for a grill pan or heavy baking sheet in the oven. I didn’t have a grill pan, so I’ve tried them three ways:
- Baking Sheet in the oven: I preheated the oven on broil and adjusted the rack down to 8 inches from the heat. I laid naan right on the pan, and they cooked up quickly and nicely. I did, however, flip them over because the bottoms were not grilling
- Electric Griddle: I set it on high and place the naan right on it, I could do two at a time but had to watch so I wouldn’t burn them. They cooked up quickly and again I had to flip them to cook the other side
- Cast Iron Double Burner griddle: I set it over two burners on the stove top and made the naan right on it. Again it worked well, but I had to flip them.
I never did figure out HOW to cook them without flipping them. I suppose the grill pan in the oven would have been best, but I didn’t have one. No worries though because they turned out so tasty I’ll keep making them any way I can.
Ghee for Naan
When you’re thinking about making these remember they do need to be brushed with butter after grilling. You CAN use plain salted or unsalted butter for this job. Or you can try making your own ghee.
It’s simple, and the pure butter flavor is outstanding for everything, use it wherever you use butter.
Paul’s recipe calls for Garlic Ghee, add 1-2 minced garlic cloves to the finished ghee if you would like it to be garlic Ghee.
- 3 1/2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 cup milk, 2 Tablespoon removed
- 1/4 cup yogurt
- 1 egg
- pinch Sugar
- 1/4 cup ghee, or use melted butter
- 4 cloves garlic, minced
- 2 TBSP chopped cilantro, optional, we liked them with it but not necessary
- mix the dry ingredients together and make a well in the center
- mix the milk, yogurt, egg and sugar together
- pour in the flour mixture and lightly stir until it comes together as a loose dough
- turn it out on a lightly oiled counter and knead 5 minutes
- cover for 30 mintues
- when you're ready to cook them use any of these pans: Baking Sheet in the oven: broil on high, adjust baking sheet about 8 inches down Electric Griddle: set it on high Cast Iron Double Burner griddle: set it over two burners on the stove top, set burners to med/high Any of these methods require you to flip the naan to cook both sides
- divide the dough in 8 pieces
- on a lightly floured surface roll each piece out in a teardrop shape about 8 inches long and 6 inches wide at the widest
- cook 1 or 2 at a time on your preffered pan, flip once one side is bubbling and cooked, 1-2 minutes, flip and cook the other side for about 1 minutes
- remove from the pan, brush with ghee or butter, repeat with remaining dough
- once they're done sprinkle with chopped cilantro and serve hot
- you can also reheat these if you have any leftovers