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Naan bread made at home and cooked on your Big Green Egg will rival that of any cooked in a restaurant and stomp all over packet naan.

This recipe is really easy to make and the results a fab. The secret ingredient has to be the sugar, it gives the naan that sweet taste that you get from a restaurant naan.

If you want to get more adventurous with your naan then try adding coconut, herbs or even some minced lamb. Let me know what works for you and send me some photos.


  • 1 tsp dried active baking yeast – Allison’s is what I use
  • 170ml warm water – add more if needed to get a soft dough
  • 2 tbsp caster sugar
  • 2 tbsp milk (semi-skimmed is fine)
  • 1/2 a beaten Egg
  • 1 tsp table salt
  • 400g strong bread flour
  • 25g butter
  • 1 clove crushed garlic


  1. Mix all your ingredients except the butter and garlic.
  2. Kneed for 5 to 10 minutes until the dough becomes smooth. You may need to add more water if the dough feels dry.
  3. Lightly oil a bowl, add your dough and cover with cling film and allow to prove for at least 1 hour or until the dough has doubled in size.
  4. Take out your dough and knock back.
  5. Split your dough into 2 inch diameter balls and place on a silicon sheet. Cover with a clean tea towel to prove again.
  6. Setup your Big Green Egg to cook indirectly with the plate setter feet down and the baking stone on top (as you would for pizza). Get the temp to 300°C.
  7. While the Egg heats up roll out your dough balls into oval shapes about 3mm thick. You’ll need to do this on a floured surface. Knock any excess flour off your dough. You can stack the individual naan, separating them with baking parchment.
  8. Cook 2 naan at a time in your Egg. After 2.5 minutes, when the bases are golden brown, turn your naan and cook the tops for a further 2 mins.
  9. Melt the butter and add the crushed garlic (you can leave out the garlic if you want).
  10. Brush the melted butter over the top of your cooked naan and serve.


This recipe will make enough naan for 4-6 people.

The chicken tikka recipe I use is amazing so try that as well.


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