I remember the first time I tried naan bread. It was at a small Indian restaurant tucked away on a side street. The bread was soft, warm, and slightly charred on the edges. I couldn’t get enough. Later, when I tried to make it at home, I realized that a good naan doesn’t just happen-it’s about the dough, the heat, and a few simple tricks. That’s when I discovered Jamie Oliver’s version. It felt approachable but still authentic. The smell of freshly cooked naan filling my kitchen instantly reminded me of that first restaurant experience.
- Naan bread is soft, pillowy, and slightly chewy.
- It’s perfect for scooping up curries or even just eating plain.
- Making it at home can feel like magic once you get the basics right.
Jamie Oliver’s Naan Bread Recipe
Jamie’s recipe caught my attention because it simplifies traditional techniques without compromising flavor. I followed it step by step, and I was surprised how much it tasted like the naan I had in restaurants.
- Uses a straightforward dough with yogurt for softness.
- Includes butter for richness.
- Can be cooked on a stovetop or in the oven.
- Balanced flavor that works with spicy or mild dishes.
Ingredients Needed
I always like to line up my ingredients first. There’s something about seeing everything ready that makes cooking feel less intimidating. Here’s what you need for Jamie Oliver’s version:
- 500g plain flour (plus extra for dusting)
- 1 teaspoon salt
- 1 teaspoon sugar
- 7g dried yeast
- 2 tablespoons vegetable oil
- 150g natural yogurt
- 175ml warm milk
- 50g butter (for brushing)
- Optional extras: garlic, fresh herbs, or nigella seeds
How To Make Jamie Oliver’s Naan Bread
I have to admit, the first time I made this I overworked the dough and it was tough. Once I learned the right touch, it was a game-changer. Here’s the process broken down:
- Activate yeast: Mix yeast, sugar, and warm milk. Let it sit until frothy.
- Mix dough: In a large bowl, combine flour, salt, yogurt, and oil. Add the yeast mixture slowly.
- Knead: Knead for about 10 minutes until the dough is smooth and elastic.
- Rest: Cover the dough and let it rise for 1-2 hours or until doubled in size.
- Shape: Divide into small balls. Roll out each one into a tear-drop shape.
- Cook: Heat a dry pan over medium-high heat. Cook each naan 1-2 minutes per side until golden and slightly charred.
- Finish: Brush with melted butter immediately after cooking.
Ingredient Science Spotlight
I love understanding why recipes work. With naan, each ingredient plays a key role:
- Yeast: Produces carbon dioxide for airiness.
- Yogurt: Adds moisture and makes the crumb soft.
- Flour: Provides structure; higher protein flour makes chewier naan.
- Butter: Adds richness and a golden sheen.
- Sugar: Feeds the yeast and enhances browning.
Knowing the science makes you less likely to panic if the dough doesn’t behave perfectly.
Expert Tips
From my own trials and reading Jamie’s advice, a few tweaks make all the difference:
- Warm, not hot, milk keeps yeast alive.
- Don’t over-flour the dough when rolling; it dries out naan.
- Cook on medium-high heat for those classic charred bubbles.
- Brush with butter right away; it soaks in better while hot.
- If your dough sticks, let it rest a few minutes-it becomes easier to handle.
Recipe Variations
I love experimenting. Naan is forgiving, so you can tweak flavors easily:
- Garlic naan: Rub minced garlic on cooked naan before brushing with butter.
- Herb naan: Mix chopped cilantro or parsley into the dough.
- Cheese naan: Stuff naan with mozzarella or paneer before cooking.
- Whole wheat: Substitute half the flour with whole wheat for a nuttier flavor.
Final Words
The first time I pulled a batch of naan straight from the pan, I felt like a professional chef. The smell alone makes your kitchen feel like a bakery. The beauty of Jamie Oliver’s recipe is how simple it is to get that restaurant-quality taste at home.
- Soft, pillowy, and slightly charred.
- Versatile with any meal.
- Easy enough for a weeknight treat but special enough for company.
FAQs
How Long Does It Take To Make Jamie Oliver’s Naan Bread?
It usually takes about 1 hour including prep and cooking time.
Can I Make Jamie Oliver’s Naan Bread Without A Tandoor?
Yes! You can cook it in a regular oven or on a hot stovetop griddle pan.
What Can I Serve With Jamie Oliver’s Naan Bread?
It pairs great with curries, dips like hummus, or even just some butter or chutney.