Flat Breads or Naan

Flat breads or naan

There’s nothing quite as satisfing as cooking your own flat bread and tucking into that soft, pillowy bread whether it’s served as a naan with a curry or as a flat bread to go with dips or kebabs.

One of my favourtite ways is with shredded brisket, minty and garlicy greek yogurt, pickled white cabbage, some red onion and a good drizzle of sriracha.

Alternatively baste them with garlic infused melted butter and you have delicous naan to go with curry.

Cooking surfaces

BBQ Temperature


  • 500g strong white flour
  • 2 tbsp light olive oil
  • 2 level tsp Easy Bake yeast (about 7g)
  • 10g table salt
  • 3 tsp sugar
  • 300ml warm water

For naans

  • 2 cloves garlic
  • 25g salted butter


  • Big Green Egg Basting pot and Brush for the naan


If you come to one of my classes, you’ll make the bread by hand, it’s important to know how a well kneaded dough feels. However you can do it in the Thermomix, Kitchen Aid or Kenwood mixer.

  • Put all the bread ingredients into your mixer and either use the dough function or dough hook and knead together for about 7-9 minutes. You’re looking for the texture of the dough to go nice and smooth.
  • Once kneaded, place into a slightly oiled bowl at least 2-3 times bigger than your dough ball and cover with cling film.
  • Place somewhere warm to rise, your dough should at least double in size over 1.5 to 2 hours.
  • Take your dough out and knock back (this is just a gentle knead by hand).
  • Portion your dough into 6 for plate sized flat breads or 8 to 10 for naans.
  • Roll out with a rolling pin until they are about 4mm-5mm thick.
  • Get your EGG setup for a direct cook with just the stainless steel grill at 250°C.
  • Cook each flat bread directly on the grill, it’s easier to do them one at a time. Once they have puffed up, flip them over. They probably need 1 minute 15 seconds on the first side and 1 minute on the other.

For naan breads

  • Melt some butter and the chopped garlic in a cast iron pot on your grill.
  • Once cooked baste the naan with the butter.

This recipe is basically my standard bread recipe with sugar added. I got it from Susan Stoneman who is on several of the forums. She was Cook of the Year for the South West and I have had the pleasure of meeting her.