This Naan recipe is a 'No Tandoor' recipe, but taste just as good! You will need a cast iron or you can use a pizza stone or even just the back of your oven tray to make this recipe.

By placing the naan closer to the top element of the oven and you will get that typical charred bread as you get in a tandoor. They will turn out soft, fluffy

Using pre-heated cast-iron will cook the bottom of the naan and by putting the naan closer to the top element will give that 'Tandoori' type charred looked to the naan. Naan will turn out slightly golden brown, soft and fluffy, just like your favourite Indian takeaway.


  • Prep Time : 1 hour 30 mins
  • Cook Time : 2-3 mins
  • Cook Temp. : 230°C(450F) for 2-3mins
  • Serves : 5 People


  • 1 tsp Sugar
  • 1/4 Cup Warm Water
  • 7 g Dry yeast
  • 450 g All-purpose Flour
  • 1/2 cup Plain Yoghurt
  • 1 tsp Salt
  • 6-7 tbsp Oil
  • 1 cup milk at room temperature


  • Turn the oven on at full, put your cast iron upside down in the oven to heat up for atleast an hour. Just before you start cooking the naan, change the setting to top grill/bake at 230°C.
  • Add sugar and dry yeast to warm water in a bowl and let the yeast activate for 10 minutes (or until it becomes foamy).
  • Mix all-purpose flour and salt together.
  • Transfer your flour-salt to your work surface, create a hole in the middle and add the yoghurt, oil, milk, & yeast mix. Knead the dough unil smooth (5-10mins).
  • Use oil if the dough is sticky, form a boule/round shape with the dough and rest it until the dough is double/triple it's size (an hour and 15mins).
  • After the dough has rested, smash the air out of the dough and divide them into 9-10 parts.
  • Use oil when handling the dough and shape into balls.
  • Press down and stretch out the dough and roll out with a rolling pin into an oval shaped flat bread.
  • Place the naan on to the back side of cast iron or if you don't have an oven safe pan use oven tray upside down to place the naan closer to the top element.
  • Cook for 2-3mins until slightly charred (to your preference).
  • Brush butter or garlic butter on to hot naan. Serve it with your choice of curry.