Serving: 15

This is a fun bread to make, it can be made the night before and kept in the fridge to slowly prove.

Creme Brulee


3 ½ cup        Self-rising flour

3tsp             Sugar

2 tsp            Salt

½ oz            Dried yeast

1 ¼ cup        Milk

1 cup           Natural yoghurt

Butter for cooking


  1. Sieve flour, sugar and salt together.
  2. Warm the milk to body temperature in the microwave.
  3. Stir the yogurt into the milk, dissolve yeast in the milk and yogurt mixture.
  4. Add the wet ingredients to the dry ingredients, to form a dough.
  5. Knead until smooth then cover and prove until doubled in size.
  6. Remove from the bowl and knock out all the air and knead until smooth.
  7. Divide mix into golf ball sized pieces and roll into the classic tear drop shape.
  8. In a warmed, non-stick frying pan brushed with butter, add naan bread dough. Colour lightly, then flip over and colour on the other side.
  9. Once all coloured, place into a hot oven for 2-3 minutes.

Generously funded by The Russell & Josephine Kott Charitable Memorial Trust