Naan breads: plain, garlic and peshwari

Preparation info
  • Makes


    • Difficulty


    • Ready in

      50 min

Appears in
Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

  • About

Naan breads are traditionally baked in a clay oven, giving them their distinctive burnished exterior and fluffy interior. To get a similar result at home, I use a combination of baking in the oven and charring over an open flame.


  • ½ cup (125 ml) lukewarm plant milk
  • 1 teaspoon white sugar


In a large bowl or the bowl of an electric mixer, stir together the milk, sugar and yeast. Leave for 5 minutes, or until frothy, then stir in the yoghurt, aquafaba and oil. Sift in the flour and salt and mix well. Now knead the dough, either using the mixer’s dough hook or by hand on a well-floured countertop, until smooth and elastic – this should take 7–10 minutes. Shape it into a ball and pu