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       Madeleine Philippe

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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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Naan Indian Bread Share  Air Mauritius
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  1. 500 grams white flour sieved

  2. 1 teaspoon baking powder

  3. 1/4 teaspoon baking soda

  4. 1 egg beaten

  5. 2 teaspoons sugar

  6. 50 ml milk

  7. 5 teaspoons ghee (or oil)

  8. Water

  9. Salt to taste

  10. Note: Naan bread is traditionally cooked on a hot stone plate inside the oven at a very high heat very quickly, as most kitchens won't have a stone plate to cook on, the baking trays need to be very hot to help cook the naan properly.

naan bread 


  1. Mix the sieved flour, baking soda, baking powder, beaten egg, sugar and milk. Add enough water to knead into a soft and smooth dough. Cover with a moist cloth, put aside in a warm environment for 10 minutes.

  2. Add melted ghee or oil, knead and punch the dough, cover and put aside to ferment for 2 hours.

  3. Divide the dough into 6 balls, place on a lightly floured surface. Flatten each ball to make a round disc, stretch on one side to form an elongated shape. Refer to photo. 

  4. Place on a greased baking tray. Bake in a preheated oven (230º C)  for 2-3 minutes or until light golden.

  5. Serve hot with curry dishes.

  6. Enjoy and relive the good old days when "Marchand Naan" used to travel the streets selling this delightful Indian bread.

Alternative Recipe: 


  1. 2 cups plain flour 

  2. ¾ cup warm water

  3. 2 tablespoons vegetable oil 

  4. 2½ tablespoons natural yoghurt

  5. 1 teaspoon salt

  6. 1 teaspoon yeast

  7. 1 teaspoon sugar

  8. Pinch baking powder 

naan cook  naan bread 



  1. Mix yeast with water in a bowl and set aside.

  2.  Sift flour and add salt, sugar and baking powder and mix together.

  3. Add yoghurt and mix together, then add water with yeast and mix.

  4. Form into a dough, by kneading on a floured surface.

  5. Place dough back into bowl and proof in a warm place, covered with a cloth, for 4 hours or until dough rises well.

  6. Preheat oven to 230-240˚C.

  7. Place 2 heavy bottom trays in oven to heat as well.

  8. Divide dough into 6 equal parts and roll into rectangles 6 mm thick.

  9. Before placing the dough into the oven wet fingertips with water and pat very lightly on the dough.

  10. Line trays with baking paper before placing naan on top. Be careful of the hot trays.

  11. Bake until golden spots appear and the dough is cooked.

  12. Spread hot bread with garlic butter or serve plain.

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Madeleine Philippe © 2010 
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Designed and compiled by Madeleine and Clancy Philippe. Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. Results are very dependent upon cooking skills and as such, we cannot guarantee perfect results from the use of our recipes for everyone. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.