Indian Spiced Naan Bread

No curry is complete without naan bread, so why not give making your own homemade version a go!


75g FAGE Total

450g strong white flour

1 tsp salt

7g dried yeast

1 tbsp butter, melted

200ml lukewarm water

For the spicy topping:

5 tbsp butter, melted

½ tsp cayenne

1 tsp garam masala

1 tsp cumin, ground

1 tsp coriander, ground

100g FAGE Total

25g red onion, diced

Fresh coriander and chillies for garnish 

  1. Place the flour, salt and yeast into a large bowl. Add the yoghurt and melted butter then gradually add water to form a dough, kneading with your hands for approximately 5 minutes on a floured surface.
  2. Return to the bowl and cover. Leave to prove in a warm place for about an hour.
  3. Preheat the oven to 180°C / 350°F / Gas Mark 4. Roll out pieces of dough into flat teardrop shapes, place on a baking sheet and bake for 10-15 minutes until puffed and golden.
  4. To make the spicy topping, mix the melted butter and spices together.
  5. About 3-5 minutes before the bread is cooked, remove from the oven and brush on the spicy mixture and return to oven for a few minutes.
  6. Mix the yoghurt with the red onion.
  7. Serve warm and garnish with fresh coriander, chillis and the onion yoghurt.