Name: Naan Recipe - Instant and Delicious Stovetop Naans
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 250g (2 cups) self-raising (self-rising) flour, sifted plus extra as needed; 125ml (1/2 cup) warm full-fat (whole) milk; 110ml approx. (scant 1/2 cup) water; 1 1/2 tbsp caster (superfine) sugar; 1 tsp salt; 1 egg, lightly beaten; 1 1/2 tsp nigella seeds (black onion seeds); 35ml (1/8 cup) rapeseed (canola) oil; Ghee or butter, for brushing

This naan recipe is so good and can be made quickly for that last minute fresh naan craving!

This naan recipe with self raising flour works so well. These are just as good as naan cooked in a tandoor oven.

My latest naan recipe even earlier than planned!

You weren’t going to get this naan recipe for a few months. It’s going to feature in my next cookbook ‘The Curry Guy Bible’ which is scheduled to be out in October 2020.

It is my favourite naan recipe because the naans taste just like they do at curry houses and the recipe is also very simple.

The secret to this naan recipe is using, as they do at Indian restaurants, self raising flour.

With things as they are at the moment, I decided there’s no better time than the present to share this easy naan recipe with you.

Although I normally cook the naans in my tandoor, they are just as good cooked on the stovetop. One thing is certain… this naan recipe is a thousand times better than those packaged naans you get at the supermarket.

This is a curry house style naan recipe.

At busy Indian restaurants, it’s not always easy to plan how much naan dough you will need for the evening. They could suddenly have several groups walk in and they can’t be left without enough naan dough. There’s a lot of profit in those naans!

The idea behind this naan recipe is to prepare the dough using ‘bakers measures’. If using 250g of flour, you need to use 250ml of liquid.

I demonstrate this naan recipe at all of my cooking classes and it is always a big hit. For the classes, we make this small version of the recipe like this but I also make a large batch which we cook in the tandoor.

To make the large batch, I use 1 kilo of flavour and a litre of liquid. Where I use only one egg in this small recipe to serve 4 to 6, for the large batch, I use three.

Keep the rule of equal amounts of dry and wet ingredients – roughly speaking – and you can scale this recipe up and down easily.

That dough looks more like a batter than a dough!

That’s right. The dough is very wet, like full fat cream when you first make it. That is how it is stored and restaurants. If you keep it covered in the fridge for one or two days, it comes alive and the flavour gets even better.

This is a naan recipe, however that you can make on a whim and enjoy fresh naans immediately.

Plan ahead and keep the dough ‘batter’ in the fridge for a day or two or just make up a batch and eat it when you want.

Both options are fine with this delicious fluffy naan recipe.

When you want a naan, just take some of the dough and slowly add flour until it is soft and slightly sticky to the touch. It should be soft enough that you can form it into a flat naan without the need to use a rolling pin.

By the way, Once you’ve made this naan recipe, you might want to cook something up to eat with your naans. You’ve got to give my my 7 ingredient lamb curry a try.

Here are all the ingredient you need.

Pour the liquid, onion seeds, salt and sugar in a bowl.

Slowly add the flour, stirring as you do.

Recipe Suggestions… Try these naans as a side for one of these popular curry recipes.

Chicken Curry with Coconut Milk
Chicken Tikka Masala
Chicken Madras
Lamb Rogan Josh
Simple Chicken Curry

The dough will be very wet. Too wet to use.

Add more flour when ready to cook your naans. I used about 7 handfuls.

Divide the dough and form into balls. The dough should be soft enough to flatten without a rolling pin.

Cook the naan in a very hot pan until bubbles form.

Turn the pan over if you have a gas burner. Otherwise, just flip the naan.

Toast the top to your preferred doneness.

Yield: 6