Next time you’re having a curry, why not try making your own Naan bread.
This recipe for the Indian  flatbread by Brendan Pratt, Head Chef at Vasse Felix is well worth a go.


125ml water, slightly warm
7g dried yeast
2 tsp caster sugar
300g bakers flour
1/2 tsp baking powder
25g melted butter, and 50g melted butter for brushing naan when cooking
150ml yoghurt
1 tbls nigella seeds


Mix water, yeast, a pinch of flour and pinch of the sugar in a tall glass and whisk until combined. Set aside to rest and activate for roughly 5 minutes.

Add flour, baking powder, nigella seeds and sugar to a mixing bowl.

With a dough hook start mixing on a low to medium speed and slowly add in the yeast mixture.

Add yoghurt followed by melted butter and mix for 3-4 minutes until the dough is looking silky and starting to pull away from the bowl.

Tip the dough onto a lightly floured surface and knead gently, bringing the dough into a nice ball. You want the dough to be elastic but not sticky.

Place into a greased bowl and cover with a damp cloth. Rest in a warm place for approximatly one hour or until the dough is doubled in size.

Once ready, knock the dough back and cut into 6 equal balls.

Preheat a nice cast iron or heavy based pan to medium heat.

Roll out your naan into a rough circle, or to the best shape to fit your pan.

Add a little vegetable oil into the pan, then place one rolled out naan into the pan. Cook until it’s golden coloured and bubbles are stating to form on the dough.

Brush liberally with melted butter and sprinkle generously with sea salt.

Flip the naan and cook for a further minute or so.

Remove naan from pan, place onto baking paper and cover with tin foil to keep warm until the naan is cooked through.