Kulcha Naan

I love making bread with yeast in, really I do.. but sometimes I feel I’m spending the entire day making sure it has risen to just the right point and I get little else done!

Kulcha naan is one of our favourite breads partly because of its simplicity but also because it is so light and fluffy it complements rich Indian sauces very well. It is great with Dahl Makhani but I have been known to make Indian style tacos out of it with fried chicken and pickles. Maybe I need to get on to that post!

Video at the end of this to take you through the process.


350g plain flour
1tsp baking powder
2 eggs (open range = better flavour)
1tbsp caster sugar
1tsp salt
50g grapeseed oil
65g full cream milk
30g water
Butter or ghee to brush the naan with
Nigella seeds if you have them, fresh coconut or coriander is also good


Put everything in to a large bowl (or your stand mixer bowl if you have one). Using your hands or the stand mixer fitted with a dough hook, kneed the dough for around 4-5 mins until it comes together in to a smooth, not too sticky dough. You may need a little more flour but take a look at the video to see the final texture you are looking for.

Place the dough in to an oiled bowl and cover with clingfilm or a damp tea towel. Rest for about 1 hour but no need to be too fussy, 5 hours is fine if you want to go out!

Divide the dough up in to balls of around 50g each. Place them on a lined baking tray. Cover and rest again in the fridge for at least 30 mins but anything up to 48 hours.

When it is time to cook the naan, get a brush ready with your melted butter and a tea towel to wrap the cooked breads in.

Place a heavy based frying pan on to a very high heat and get it as hot as you can for 5 mins or so.

Roll out your breads to around 2mm thick, no need to be too precise about the shape.

Take each bread in turn and place in your frying pan. After about 10 seconds it will start to bubble up, let them rise as much as you dare without burning the underneath, then flip over and cook for about 10-15 seconds on the other side. Once cooked remove the naan and brush the bubbly side with ghee and sprinkle some nigella seeds on to it.

Keep your cooked naan wrapped in a tea towel whilst you cook the others.

Once cooked these breads freeze well if you wrap them in clingfilm and re-heat in the microwave.

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