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    Home > Meal Type > Sides

    Simple Garlic Naan Recipe (Traditional Indian Bread)

    Updated: Nov 2nd 2021 β€’ Published: Mar 21st 2019 β€’ 61 Comments

    Jump to Recipe SaveSaved! Pin Recipe
    shot of the blackened spots on the garlic naan
    two photos of garlic naan bread with text in the middle
    close up on a garlic naan with text at the top

    This Simple Garlic Naan is so quick to make and this Indian bread takes no baking. You can make this garlic naan in a skillet or griddle pan on the stove top.

    Whilst the dough does have yeast in it I promise this is super easy to make and even if you have never made a yeast dough before you can learn how to make delicious Indian style bread at home.

    What is better than serving your curries with a homemade Indian bread recipe?

    close up on the blackened spots on the naan bread

    Jump Menu

    • Naan Bread using a yeast dough recipe.
    • Measuring the flour
    • What is the difference between Dry instant yeast and dry active yeast
    • Can you freeze yeast dough?
    • How to cook naan bread in a skillet/griddle
    • What to serve with these Garlic Naan breads?
    • Simple Garlic Naan Recipe (Traditional Indian Bread)

    Naan Bread using a yeast dough recipe.

    This simple garlic naan bread uses a really easy yeast dough. Please don't worry if you haven't cooked with yeast before. It is fun stuff and really isn't as scary as people think.

    The recipe uses just a handful of ingredients.

    • AP flour (see notes below)
    • Dried instant yeast or Dried active yeast
    • Salt
    • Sugar
    • Oil
    • Warm water

    Once you have the ingredients measured out, the mixer creates the dough and then you let the yeast do its magic.

    It really is fabulous to watch.
    Unlike most yeast dough recipes, this one doesn't need to prove for hours. Just 20 minutes is enough to let the yeast start to work.

    Once the dough is ready to use, you can use your hands or a rolling pin to shape it into naan breads. I like to create the traditional teardrop shape, but as long as your bread fits in your skillet or griddle then the shape doesn't matter.

    overhead view showing two garlic naan breads on a black plate

    Measuring the flour

    The recipe calls for 1 Β½ to 2 cups of flour. This is to account for the difference in the way we all use cups to measure flour. You want the dough to be very soft and almost sticky, this will give you the softest naan breads.

    When you roll it out you will add extra flour to the board so don't worry if when you leave it to prove if it is still a little sticky.

    I had a couple of comments that the dough was really very sticky, so I did some extra testing. I found that of the 4 sets of US measuring cups that I own each 1 cup measure gives me a different weight of flour!

    I have a favorite cup set (they fit in my dishwasher without turning upside down during a wash!) and when using them I need 1 Β½ cups. When using a set of ceramic measuring cups I needed almost 2 cups of flour!

    So whilst I would love to give you an exact flour measurement in cups, I can't πŸ™

    Add 1 Β½ cups of flour to the mixer, let the dough mix and if you need to add extra flour add up to Β½ cup more to get a soft slightly sticky dough.

    The dough should be slightly sticky, this is what will give you soft fluffy naan!

    What is the difference between Dry instant yeast and dry active yeast

    Dried instant yeast and dried active yeast can be used interchangeably in recipes, but if you have dry active yeast then it needs to be dissolved in the water, before you add the other ingredients.

    I always use dry instant yeast as it is a little faster and gives me great results. The recipe in the card is written for instant yeast, but in the notes section there are directions for if you have dry active yeast.

    a hand ripping a piece of garlic naan bread off a large piece

    Can you freeze yeast dough?

    You sure can.
    You can either freeze it as soon as you have mixed it or freeze a portion after it has risen.
    The yeast will lay dormant in the freezer and as you defrost the dough it will start to come back to life and make you naan bread puff again.

    How to cook naan bread in a skillet/griddle

    The dough should be soft, so lightly flour your board or work surface to stop it sticking.

    Roughly divide the dough into 3 pieces and then roll each piece out until it is a little thicker than ΒΌ inch thick. Don't be too worried about it, just roll it out so it will fit in the skillet or griddle, if some bits are thicker than others it won't matter, just try and get it anywhere between ΒΌ" and a Β½" thick. (6mm-9mm)

    Once the dough has been rolled out, you want to get the skillet/griddle super hot, so the dough cooks instantly.

    Place the dough on the skillet and let it cook for 1-2 minutes, then flip and cook for a further 1-2 minutes. It should puff in places and get some good color on the bubbles.

    Remove the bread to a plate and drizzles with the garlic butter (or eat plain). Cover with foil whilst you cook the next naan bread.

    2 garlic naan breads on a black oval plate

    What to serve with these Garlic Naan breads?

    These simple garlic naan breads are perfect with curry, but don't just stop there, they are also great with stews and soups!

    • Chicken Rogan Josh
    • Indian Rice Pilau
    • Kachumber
    • Lamb Dopiaza
    • Chicken Jalfrazi
    • Red Lentil Dhal
    • Spiced Coconut Potato Soup
    naan bread being used to scoop out some curry from a black bowl

    Enjoy x



    small square picture showing the colour on these naan bread
    Print Recipe Pin Recipe
    4.05 from 68 votes

    Simple Garlic Naan Recipe (Traditional Indian Bread)

    This Simple Garlic Naan is so quick to make and this Indian bread takes no baking. You can make this in a skillet or griddle on the stove top. Whilst the dough does have yeast in it I promise this is super easy to make and even if you have never made a yeast dough before you can learn how to make delicious Indian style bread at home. What is better than serving your curries with a homemade bread recipe.
    Prep Time15 mins
    Cook Time5 mins
    Proving Time20 mins
    Total Time40 mins
    Course: Side
    Cuisine: Indian
    Servings: 6 (Β½ naan each)
    Calories: 317kcal
    Author: Claire | Sprinkle and Sprouts
    For more great recipes follow me on PinterestFollow @sprinklessprout
    Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)
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    Ingredients

    US Customary - Grams

    For the naan breads

    • 1 Β½ - 2 cups all-purpose flour (plain flour) (see note 1)
    • 1 teaspoon dried instant yeast (see note 2)
    • Β½ teaspoon table salt
    • pinch sugar
    • ΒΎ cup warm water
    • 3 tablespoon oil (see note 3)

    For the Garlic Butter

    • Β½ cup salted butter
    • 2 teaspoon dried garlic flakes
    • 2 teaspoon dried cilantro

    Instructions

    To make the dough (STAND MIXER METHOD)

    • Set your stand mixer up with a dough hook.
    • Place the flour, yeast, salt and sugar into the bowl of your stand mixer and mix on low to combine.
    • Pour in the water and oil and mix on low for 10 minutes until you have an elastic dough.
    • Cover the bowl with cling film and leave it to rise for 20 minutes.

    To make dough (BY HAND METHOD)

    • In a large mixing bowl, combine the flour, yeast, sugar and salt.
    • Add the water and oil, then use a fork or butter knife to combine all the ingredients, once you have a raggy looking dough, start using your hands to bring the dough together, until the sides of the bowl are clean.
    • Empty the dough on a floured board and knead the dough for 15 minutes.
    • Place in a bowl, cover with cling wrap and leave for 20 minutes.

    To form and cook the dough

    • Once the dough has sat for 20 minutes, punch it back down and then divide the dough into three roughly equal balls.
    • Place one ball on a floured board and use your hands or a rolling pin to form the naan breads into oval/teardrop shapes (ensure they will fit in your skillet/griddle). (see note 4)
    • Put a heavy skillet/griddle over a high heat and allow it to get searingly hot.
    • Place the dough onto the skillet and cook for 1-2 minutes, it should start to puff up and charr lightly.
    • Flip the bread and cook for a further 1-2 minutes.
    • Remove to a plate and drizzle with the garlic butter.
    • Cover with foil and keep in a low oven whilst you prepare the other breads.

    To make the Garlic Butter

    • Place the butter in a small microwavable bowl and microwave for 45-60 seconds or until just melted.
    • Stir in the garlic flakes and dried cilantro.

    Notes

    1. Not all cup measures are created equal, I have found that my 4 different sets all give me a different amount of flour! And then depending on how you fill your cup, the quantity of flour will vary quite significantly as well!
      I lightly pack my cups and then level them off. Start by adding 1 Β½ cups of flour and mixing it, if you find the dough is too wet, add up to Β½ cup more flour 1 tablespoon at a time.
      If you have scales in the house, then this is the perfect time to use them.Β By weight you need 10.5oz/300g of flour.Β 
    2. The recipe calls for dry instant yeast, I use either, Red Star Quick-Rise, Β Fleischmann's RapidRise or Lowan Instant Dried Yeast.
      If you have dry active yeast, then you can use that but you will need to adapt the recipe as follows:
      Measure the water into the mixing bowl first and dissolve the yeast. To do this just sprinkle the yeast over the surface of the water and leave for 5 minutes. You can then add the remaining ingredients and proceed with the recipe.
    3. 3 tablespoon of oil = 45ml of oil. (The recipe uses US/UK 15ml tablespoons rather than the AU/NZ 20ml tablespoons)
    4. The dough should be soft, so lightly flour your board or work surface to stop it sticking. Roughly divide the dough into 3 pieces and then roll each piece out until it is a little thicker than ΒΌ inch thick. Don't be too worried about it, just roll it out so it will fit in the skillet or griddle, if some bits are thicker than others it won't matter, just try and get it anywhere between ΒΌ" and a Β½" thick. (6mm-9mm)

    Nutrition

    Calories: 317kcal | Carbohydrates: 24g | Protein: 3g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 330mg | Potassium: 61mg | Fiber: 1g | Vitamin A: 485IU | Vitamin C: 1.2mg | Calcium: 12mg | Iron: 1.6mg
    Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts


    More Sides

    • Easy French Ratatouille
    • Indian Basmati Rice
    • Buttered Carrots and Corn
    • Cantonese Fried Rice

    Reader Interactions

    Comments

    1. Tess says

      September 11, 2022 at 6:54 pm

      5 stars
      Oh my god, can’t believe I never made these before. They are amaaaaaazing!!! I divided the recipe into 4 servings to get one naan per person to avoid a civil war. πŸ™‚

      Reply
      • Claire McEwen says

        September 13, 2022 at 8:55 am

        Haha!!!
        Sounds very familiar πŸ˜‰
        So happy you loved them
        Cx

        Reply
    2. Amanda says

      August 02, 2022 at 5:21 pm

      5 stars
      I love this recipe! Is my go-to for flat bread and my family always ask for a bigger batch so we can freeze then, and when warming them in the pan they taste just as good! I also love that you added US measurements and grams, thank you!

      Reply
      • Claire McEwen says

        August 04, 2022 at 8:58 pm

        Oh this makes me smile Amanda πŸ™‚
        So happy you and the family enjoy them! They are a fav in our house too!
        Cx

        Reply
    3. Vika says

      June 02, 2022 at 11:54 am

      5 stars
      This was AMAZING!
      First time making Naan, wow!
      Easy recipe! Easy dough to handle! Used 1.7cup of flour.
      My 8y old helped rolling it out. We brushed melted butter/garlic / corriander over hot naan.

      Reply
      • Claire McEwen says

        June 02, 2022 at 2:15 pm

        This makes me smile so much πŸ™‚
        So happy that you and your family enjoyed making and eating them!
        Cx

        Reply
    4. Cristina Warren says

      March 09, 2022 at 12:11 pm

      5 stars
      This is really good! I’ve been looking to replace at least one meal a week with something meatless. This is super easy and smells amazing. I made homemade garlic naan as the side. Thank you for this recipe ❀️😊

      Reply
      • Cristina Warren says

        March 09, 2022 at 12:15 pm

        5 stars
        Oops…this post was made for a lentil soup. But, I used this naan recipe and it is perfect! Thank you so much for this recipe! 😊❀️

        Reply
    5. Allison says

      January 14, 2022 at 7:49 am

      I love this recipe and have made it so many times without fail. I am wondering though if you know if it would work to use whole wheat flour instead of all purpose?

      Reply
      • Claire McEwen says

        January 15, 2022 at 12:23 pm

        Hi Allison,

        I haven't tried it with whole wheat flour so I can't say or sure. I would think the water amount may be a little low as whole wheat flour usually absorbs more liquid. But you can jus add more water to get it to the correct consistency, just go off how the dough feels when you use AP and slowly add a little more water and knead until you get a dour that feels similar.

        Sorry I couldn't give specifics
        Cx

        Reply
      • Pam says

        April 25, 2022 at 3:09 am

        I’ve made it with half whole wheat and half white and it was really good!

        Reply
        • Claire McEwen says

          April 25, 2022 at 4:33 pm

          Oh I like the idea of using more whole wheat flour πŸ™‚
          Cx

          Reply
    6. Rob says

      October 15, 2021 at 10:18 pm

      This recipe is great, thank you so much! I have made this several times. We love naan, but most store-bought versions aren’t safe for my son with multiple food allergies/restrictions. This one is perfect for him and always comes out delicious! Thank you for this great recipe!

      Reply
    7. PJ says

      May 14, 2021 at 8:25 pm

      I'm so happy I found this recipe. Many I've seen are too 'puffy'. Only having Naan in restaurants where it's NOT 'puffy', this looks like something I want to make. I'm going to attempt it this weekend. Looks delish!

      Reply
    8. D.coburn says

      March 06, 2021 at 10:43 pm

      March 2021. Making naan for the third time . Easy Peasy recipe makes six smaller naans .which works wonderful for me.. Also I have frozen the extras and they freeze great. Thanks for such a great recipe.

      Reply
      • Claire McEwen says

        March 08, 2021 at 3:47 pm

        Oh I am so pleased to hear that πŸ™‚
        Glad you enjoyed the recipe
        Cx

        Reply
    9. Brant says

      January 30, 2021 at 9:43 am

      5 stars
      Made this today and have to say this was amazing. So easy to make, and cook. Light, fluffy and texture so tender. This will be on the table regularly.

      Reply
      • Claire McEwen says

        February 04, 2021 at 10:15 am

        Oh I am so pleased Brant!
        It is a family favourite and having curry for dinner would not be the same if there wasn't a side of naan bread!
        Thank you for taking the time to come back and comment πŸ™‚
        Cx

        Reply
    10. Kate says

      January 27, 2021 at 9:58 am

      5 stars
      Fantastic!! I bake a LOT of bread and have tried several naan recipes and keep being disappointed. This one is a game changer! Thanks for sharing.

      Reply
      • Claire McEwen says

        January 28, 2021 at 10:33 am

        Oh I am so happy you enjoyed the naan. It is a family favourite in our house...I never seem to make enough πŸ˜‰
        Thank you for the lovely comment!
        Cx

        Reply
    11. David says

      January 22, 2021 at 11:06 pm

      5 stars
      I’ve always been a big fan of Naan bread. This recipe was so easy and they came out great. I used a cast iron griddle to fry them, no oil, just heat. Again, awesome recipe.

      Reply
    12. Berta says

      September 14, 2020 at 11:29 am

      5 stars
      The naan was fluffy and tasted delicious. The other bonus was that it was very East to make. Thanks for sharing.

      Reply
      • Claire McEwen says

        September 26, 2020 at 6:38 pm

        Oh I am so pleased you enjoyed it Berta πŸ™‚
        Cx

        Reply
    13. Marlene says

      July 13, 2020 at 3:29 am

      I’m saving this to make next time I make curry or Channa. My only question is: who eats only 1/2 naan??? Haha...we love naan (my husband is Indian) and I eat at least one whole one - hubby eats at least 2-3! I will try recipe as is, but I’m thinking I might have to double it. Looks good!

      Reply
      • Claire McEwen says

        September 21, 2020 at 12:15 pm

        Haha, you both sound like people after my own heart! Carbs forever!!!
        The recipe makes 3 large naan breads (at least 12"/30cm long), but I admit my family shares that between 4 of us!
        See how you go with the recipe, with rice it might enough? But then can we ever have enough bread??? πŸ˜‰
        Cx

        Reply
    14. A says

      June 26, 2020 at 2:42 am

      Hi, rather then using inaccurate cup measurements could you please weigh the flour you use & update recipe?

      Reply
      • Claire McEwen says

        June 29, 2021 at 6:14 pm

        There are weights in the recipe, you just need to click on the metric option and it shows weights.
        hope that helps
        Cx

        Reply
    15. Helen McDermott says

      May 09, 2020 at 9:22 pm

      5 stars
      I've just leaned to make naan bread using this recipe during lockdown and I love it! It's super easy and gives perfect results every time. The only amendment I make is to put a tiny pinch of garlic powder in the dough and then use fresh garlic and corriander in the butter (we like a LOT of garlic).

      Reply
      • Claire McEwen says

        May 13, 2020 at 11:57 am

        Extra garlic always sounds like a good idea πŸ™‚
        So happy that you find the recipe easy to follow!
        Cx

        Reply
    16. Christina says

      May 06, 2020 at 2:29 am

      QQ - do you put butter in the skillet before cookie? or just do it ungreased? Thanks!

      Reply
      • Claire McEwen says

        May 08, 2020 at 3:43 pm

        Hi Christina, sorry for the delayed reply, I have been without a laptop for a few days.
        You put the naan into a really hot dry (ungreased) skillet, this way you can recreate the tandoori oven and dry bake the naan.
        Hope that helps πŸ™‚
        Cx

        Reply
    17. Tabitha says

      May 03, 2020 at 5:22 am

      5 stars
      I’ve made this a few times now and we love it! Thank you!

      How long past the 20 minutes could I let it rise? I am wanting to prep before we begin dinner and cook it right before eating.

      Reply
      • Claire McEwen says

        May 03, 2020 at 11:23 am

        Hi Tabitha,
        So pleased you love it πŸ˜€
        I have made it 3 hours before and the dough has been fine. If I want to make it in the morning, I tend to prove it in the refrigerator to slow the rise. (I then take it out of the fridge for an hour before I shape it)
        Hope that helps πŸ™‚
        Cx

        Reply
    18. Lena Epperson says

      April 19, 2020 at 5:47 am

      5 stars
      This recipe is THE BEST NAAN BREAD recipe I've made so far. Great directions ! Delicious and easy. So flavorful! Thanks!

      Reply
      • Claire McEwen says

        April 19, 2020 at 11:21 am

        Lena, thank you so much! So pleased you found the directions easy to follow.
        I am so pleased you enjoyed it. It is a family favorite and I make it whenever we have curry! (or soup!)
        Cx

        Reply
    19. Char says

      April 15, 2020 at 4:46 am

      4 stars
      I tried the recipe and it worked really good for me. But I was wondering could I use wheat flour in place of the white flour? Thank you

      Reply
      • Claire McEwen says

        April 27, 2020 at 2:08 pm

        Hi Char,

        So pleased you liked the recipe. I haven't tried it with whole wheat flour, but I don't see why it wouldn't work. You may find you need to add a little more water, as whole-wheat flour tends to absorb more liquid.
        Do let me know if you give it a try πŸ™‚
        Cx

        Reply
    20. Denise says

      April 04, 2020 at 8:19 am

      I am disappointed in this recipe. I followed your exact recipe. The yeast was still in its it original form once it was proofed.
      Nice little balls of yeast.
      I would like to know what type of yeast you are using it, to have it blend in without blooming it first.
      I have made different naan recipes and have never experienced this before.

      Reply
      • Claire McEwen says

        April 04, 2020 at 2:48 pm

        Hi Denise,
        Sorry the recipe didn't work out for you.
        The recipe calls for dry instant yeast, I am wondering if perhaps you used dry active yeast instead. That would need dissolving in the water first.
        I will add a note to the recipe to make sure people realise there is a difference and how to treat both of them for the recipe. πŸ™‚
        Cx

        Reply
      • Jenn says

        April 11, 2020 at 7:52 am

        You should always bloom yeast (even if the recipe doesn’t specifically call for it) πŸ˜‰

        Reply
      • GR says

        April 12, 2020 at 9:17 pm

        I’m disappointed in this recipe as well. I used instant dry yeast and the naan didn’t puff up at all, came out really hard like pita.

        Reply
        • Claire McEwen says

          April 30, 2020 at 5:20 am

          It sounds like either your yeast was old or perhaps you cooked the naan for too long. It should be a softish bread once cooked.
          Hope that helps
          Cx

          Reply
    21. Kaitlyn williams says

      April 01, 2020 at 1:14 am

      Hello how long should I let the dough sit out to defrost until it is done rising ?

      I am making it ahead of time and freezing it . So when I take it out how long will it take for it to rise to the appropriate size ?

      Also any other notes of freezing and defrostingjt ?

      Reply
      • Claire McEwen says

        April 01, 2020 at 7:04 am

        Hi Kaitlyn,

        If you are making the dough and freezing all of it straight away, I would make it to the end of step 3 (both the stand mixer or by hand method) and then place it in an oiled ziplock bag or container and freeze immediately. I prefer a bag as once it is in the bag I will flatten it down so it stores flat in the freezer and also so it defrosts quicker.

        When defrosting, if you can remove it from the bag straight away then do this and place in a bowl. Sometimes the bag will get stuck inside folds of dough, so if the bag doesn't pull away easily, don't force it (I have ended up with a bit of torn bag in my dough before now) If it is stuck in the bag, let it defrost for an hour to make it easier to remove. Then transfer it to a bowl.
        In total it will need 3 hours at room temperature. By this time it should have softened and risen. It should look puffier and collapse slightly when you push it. It doesn't need to double in size, just be at room temperature and have increased in size a little.

        Make sure to cover the bowl whilst it is defrosting so that it doesn't dry out. (we remove it from the bag/container as it will start to rise as the yeast warms up and it can burst the bag)

        When you come to roll out the naan breads I find that the frozen dough will need more flour on the board as it tends to be a bit stickier.

        Hope that all helps.
        Cx

        Reply
    22. Brenda Maurer says

      March 20, 2020 at 2:58 am

      Can the cooked naan be stored on the shelf? If so, in what and for how long?

      Reply
      • Claire McEwen says

        March 20, 2020 at 4:45 am

        Hi Brenda,
        Unfortunately because there are no preservatives in the naan, they don't keep well.
        I have kept leftovers, wrapped in glad wrap, overnight and reheated them for lunch and they are okay, but not as good as when first made.
        Sorry about that
        Cx

        Reply
        • Brenda Maurer says

          March 24, 2020 at 1:00 am

          5 stars
          I did make the 3, wrapped them in aluminum foil and put in a ziplock bag. They kept well 3 days. Took one out, warmed up slowly on the stove and they tasted fresh. Thank you.

          Reply
          • Claire McEwen says

            March 29, 2020 at 7:30 am

            Oh that is fabulous to know Brenda! Thank you so much for taking the time to come back and comment!
            I have never stored them for that long, so it is great that they still tasted fresh!
            Thank you πŸ™‚
            Cx

            Reply
    23. Merinda Crothers says

      March 04, 2020 at 5:23 am

      Hi, just wondering, does this recipe only make 3?
      Are they really big? I'm cooking for 7 people and would usually serve 2 naan per person. If I multiply out the recipe will the method and times be accurate?

      Reply
      • Claire McEwen says

        March 04, 2020 at 11:34 am

        Hi Merinda,

        The naan breads are quite large, larger than the packet ones you can buy in woollies/coles, around 30cm long. The 3 breads in the recipe serves 4 people easily, and really should serve 6, but my boys love naan (probably more than curry!).
        I would say if you usually serve a lot of bread then for 7 people you would probably want to double the recipe - and more bread is always better than not enough πŸ˜‰
        The mixture can still be made in a stand mixer (if you have a kitchen aid - I wouldn't make more than a double batch in there as it will start to fill the bowl) I make a double batch quite a lot as I often freeze the extra dough. So I am confident in the recipe working just as well.
        The cook time won't change as each naan is cooked separately. Just wrap them up in foil and place in a low oven while the others cook.
        So to double:

        For the naan breads
        3 cups/600g plain flour
        2 tsp dried yeast
        1 tsp table salt
        pinch sugar
        1 1/2 cups/375ml warm water
        6 tbsp oil

        For the Garlic Butter
        1 cup salted butter
        4 tsp dried garlic flakes
        4 tsp dried cilantro

        Hope that helps πŸ™‚
        Cx

        Reply
    24. Ana H says

      February 17, 2020 at 3:46 pm

      5 stars
      Great recipe - really simple and worked well but my dough was v wet - maybe flour in NZ is different ?

      Reply
      • Claire McEwen says

        February 18, 2020 at 10:18 am

        Hi Ana,

        I am not sure about NZ flour, but I think the issue could be the oil. How big are NZ tablespoons? Are they 20ml like Australia or 15ml like America? I will update the notes on the recipe, as a largest percentage of my readership is US based I tested the recipe with US tablespoons, so you need 3 x 15ml (so 45ml) of oil.

        Hope that helps πŸ™‚
        So pleased the recipe still worked well for you.
        Cx

        Reply
      • Emily says

        April 07, 2020 at 4:55 am

        I had the same issue. I doubled the recipe and ended up needing to add an extra cup and a half of flour to get a consistency that was dough-like.

        Reply
        • Claire McEwen says

          April 07, 2020 at 1:36 pm

          I think the issue is how we all measure flour using cups.
          You want 10.5oz/300g of flour, for me this is 1 1/2 cups of flour (although I do always weigh flour), but as per note 1, I think this will vary for many people.
          If you have scales baking is a great time to use them πŸ™‚
          Cx

          Reply
          • Kelly Keruzore says

            May 10, 2020 at 3:05 am

            I think that is where the problem is. I used a flour converted 1 1/2 cups all purpose = 6.61 oz but you are using 10.5 oz . The converter says 10.5 oz is over 2 cups.
            https://www.traditionaloven.com/conversions_of_measures/flour_volume_weight.html
            I'm going to make a batch weighing the flour, thanks!

            Reply
            • Claire McEwen says

              May 19, 2020 at 8:21 am

              Hi Kelly,
              Interesting that they have 1 1/2 as only 6.6oz!!! I find cups a bit infuriating at times as they don't always give reliable measures.
              I have several sets and they all give me a different mass of flour!
              I am changing the measurements to 2 cups as that seems to be the more consistent amount.
              Thanks for your insight
              Cx

              Reply
    25. Tammi says

      November 13, 2019 at 10:03 am

      5 stars
      This was my first time making naan. This was so easy and tasted so great!! This is a keeper.

      Reply
      • Claire McEwen says

        November 13, 2019 at 11:22 am

        Oh I am pleased you found it easy and that you enjoyed it! And I agree definitely a keeper, these make an almost weekly occurrence in our house.
        Thank you for coming back and commenting
        Cx

        Reply
    26. J Bohan says

      October 21, 2019 at 9:42 pm

      3 stars
      I've rarely made any yeast breads, so maybe I did something wrong. But I had to ad almost double the flour by weight to get the dough to finally come together, and it was still a bit stickier than I think it should have been. The bread tasted good once cooked, but was much softer than you get at Indian restaurants (possibly a result of being a 30 minute recipe instead of the 2-4 hour recipes I've seen).

      Reply
    27. Imelda Jackson says

      September 25, 2019 at 9:18 am

      Recipe is delicious and very easy to follow.
      Thank You for Sharing.

      Reply
      • Claire McEwen says

        September 25, 2019 at 10:45 am

        Oh I am so pleased you enjoyed it!
        We love home-made Naan Bread πŸ˜€
        Cx

        Reply

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