By Sam | 22 February, 2021


Like most people, I consider a good Naan to be one of the pillars of a great Indian meal. Soft, buttery dough ready to mop up the glorious flavours of India.

Naan Bread can be deceptively tricky to achieve at home without your very own Tandoor. Fortunately, you can achieve incredible results using a hot cast iron frying pan and a little patience. 

We Flavour our Naan with Saffron, finishing with a lavish drizzle of saffron butter for a luxurious twist to your favourite flatbread.

  • Author: Sam



300g Strong White Bread Flour, plus extra for dusting

5g Caster Sugar,

6g Instant Yeast,

5g of Salt,

5g, Greek Yoghurt, full fat 

100ml Tepid Water,

Pinch of Saffron 


50g Salted Butter,

Pinch of Saffron



  1. Start by placing the saffron in a small bowl with about 1 tbsp of warm water. Leave to bloom for 5-10 minutes.
  2. Place the flour into a mixing bowl and make a well in the centre. Add the yeast to one side of the bowl and the salt and sugar to the other.

TIP – It’s very important not to place the salt directly in contact with the yeast as this can prevent the yeast from working.

  1. Add the yoghurt into the well made in the flour and add in the water and the bloomed saffron. Mix the dough together until it forms a shaggy dough. 
  2. Turn the dough out onto a lightly floured surface and knead for 5-8 minutes until the dough is smooth and elastic.
  3. Finally, place the dough into a lightly oiled bowl, cover and leave to rise for 1-3 hours until at least doubled in size. 

At this point, you can place the naan bread dough into the fridge and leave overnight – this will actually improve the flavour and texture of the dough but is not a necessity. 

  1. Once risen, turn the dough out onto a well-oiled surface, knocking back the dough. Divide the dough into 4 and shape into 4 equal balls. Dust a proofing box or deep-sided tray with fine semolina or flour and set the 4 dough balls inside. Cover and leave to rest for 1-2 hours. 


  1. Melt the butter and then add the saffron to bloom in the hot fat. Keep warm until ready to serve the naan bread.


  1. Once risen, turn the dough out onto a lightly floured surface, knocking back the dough. Divide the dough into 6 and shape into equal balls. 
  2. Place a large, ideally cast-iron, frying pan over medium-high heat. 

TIP – We use a cast-iron crepe pan which works extremely well as crepe pans tend to have a larger surface area and the low sides make transferring and flipping the dough easier. 

  1. Generously dust your work surface and hands with flour and transfer one of the dough balls to the work surface. Dust the top of the dough ball with flour and then, using a rolling pin, Roll out the dough into a flat circle, no more than 2-3mm thick. Make sure not to roll the dough out large than your frying pan.
  2. Lay the rolled out dough onto the dry pan. DO NOT ADD OIL. You should start to little air pockets puff up all over the dough. After 1-2 minutes, flip the naan over and cook on the other side for a further 1-2 minutes. Light charing in places is what you are after here.
  3. Next, transfer the cooked naan bread to a hot plate and cover with a tea towel. Repeat until all the dough is cooked. 
  4. When all of your naan breads are cooked brush with the saffron butter and serve immediately with a few leaves of coriander.


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