Naan Bread




  • 6 ½ cups white flour
  • 1 Tbsp baking powder
  • 1 tsp fine grain sugar
  • 1 tsp Spice Horizon sea salt
  • 1 ¼ cups water, heated to 122 degrees F
  • 1 egg, beaten
  • 4 Tbsp Ghee (Indian clarified butter)


  • Sift the flour, baking powder, sugar and sea salt into a large mixing bowl.  Make a well in the center of the bowl.  
  • In a separate bowl, whisk the egg and water together until blended
  • Pour the egg mixture into the well of dry ingredients. Use a wooden spoon to draw the flour from the side of the bowl into the center, until a stiff heavy dough forms.
  • Shape the dough into a ball and return it to the bowl.
  • Cover the bowl with a towel that has been soaked in hot water and wrung dry, tucking the ends of the towel underneath the bowl.
  • Set aside and let the dough rest for about 30 minutes.
  • Turn the dough ball onto a counter surface which has been brushed with melted Ghee and flatten out the dough.  
  • Gradually sprinkle the dough with the melted Ghee and knead the dough to work it in little by little, until it is completely incorporated.
  • Shape the dough in to 10 equal parts. Roll into balls.
  • Re-soak the dish towel in hot water and wring it out again, placing it over the dough balls and let rise for about one hour.
  • Preheat your oven to the highest setting and place 2 baking sheets in the oven to come up to temperature with the oven.
  • Using a lightly greased rolling pin, roll the dough balls into round shapes about 1/8 inch thick.
  • Using a lightly oiled paper towel with melted Ghee, rub the baking sheets. 
  • Place the naans on the baking sheet for 5–6 minutes, or until they are golden brown and puffed up.
  • When you remove the naans from the oven, brush with melted Ghee and serve hot.

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