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8 portions
1 / 5difficulty
25 min


  • 500g Pernerka Plain White Flour
  • 250ml natural yogurt (avoid low fat versions for this recipe, use a full fat version such as Greek yogurt)
  • 200ml warm water
  • 12g baking powder
  • 1 tsp salt
  • 1 tsp black sesame seeds
  • 1 tbsp oil/melted butter
  • 2 cloves of garlic (pressed)


  • Naan is best served warm. However, if you have any leftovers, you can use them the next day by filling them with a filling of your choice. This makes for a perfect snack.
  • If you don’t like cooking/baking with baking powder, then substitute this with one packet of instant dried yeast. Make sure to prove the dough before you work with it (one hour as a minimum).


1) Put all the ingredients, but the butter and the garlic, into a bowl. Bring them together and knead into a non-sticky dough. If the dough is sticky, add a little bit more flour and knead it in.

2) Tip the dough onto a clean and floured countertop. Shape the dough into a long roll, which should be the same in the diameter all the way through. Divide the roll into eight equal pieces.

3) Working with one piece of the dough at a time, roll it out into a circle ca 2cm thick. If you prefer more of a rustic look, you can shape naans by hand.

4) Pour the oil or the melted butter into a cup, then add the pressed garlic and mix.

5) Heat up a frying pan or a tawa, then brush it lightly with the garlic butter/oil (you can also cook naans in a dry frying pan/tawa). Place a prepared naan on it, one at a time, and cook it for 2 – 3 minutes on each side (or until golden brown). Place cooked naans on a plate and brush them with some more garlic butter/oil. Continue until you’ve cooked all naans. Enjoy!

This recipe has been prepared by @alishaeasycooking

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