Prawn curry and Naan bread

Naan bread

Course Baking, Bread, Indian food
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 10 Naan bread
Author Alida Ryder


  • 1 cup warm not hot water
  • 1 x 10g sachet instant yeast
  • 1 teaspoon sugar
  • 4 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup Greek yoghurt
  • 3 tablespoons melted butter
  • Sesame seeds to serve


  • In the bowl of a stand mixer, combine the water, yeast and sugar. Mix to combine then allow to stand for 10 minutes until foamy.
  • Sift in the flour, baking powder and salt and start mixing with the dough hook.
  • Add the yoghurt and allow to knead for 5 minutes. The dough needs to be soft and smooth. If it is too sticky, add a little flour and if it is too dry, add a splash of water/milk and mix through.
  • Form the dough into a smooth ball then place in an oiled bowl. Cover with cling film and place in a warm spot to rise for 45 minutes (or until doubled in size).
  • When the dough has risen, remove from the bowl and place on a floured surface.
  • Cut into 10 equal pieces and roll out to approximately ½cm thick.
  • Heat the Weber Gourmet BBQ system pizza stone over medium-hot coals and cook the naan until golden brown and cooked through on both sides.
  • Remove from the heat then brush with melted butter and sprinkle over sesame seeds.
  • Keep warm wrapped in a clean tea towel until ready to serve.