• 200ml water (lukewarm – not too hot!)
  • 1 teaspoon vegan sugar
  • 1 teaspoon active dried yeast
  • 225g plain wholemeal flour
  • 225g white self-raising flour
  • 1 1/2 teaspoon salt
  • 1 tablespoon fresh lemon juice
  • 3 to 4 cloves garlic (depending on preference), finely chopped (optional)
  • 3 tablespoon fresh coriander, finely chopped (optional)
  • oil spray


*** See notes at bottom of page ***

1. Put the water in a small bowl, add the vegan sugar and stir to dissolve. Sprinkle the yeast over a little at a time, stirring well in between each addition to avoid lumps. Put the bowl somewhere warm (I sit it in the microwave) until there is froth on top of it – about 15 minutes. If there is no froth, check the use-by date on your yeast. If your yeast seems fine, the water may have been too hot and killed the yeast.

2. Mix the flours and salt in a bowl, adding the optional ingredients for garlic and coriander naan (highly recommended!). Sprinkle the lemon juice over, then pour in the frothy yeast mixture. Adding more water as necessary to make a pliable dough, mix it all together and knead for about 100 strokes (a stroke is 1 kneading action – push the heels of your hands away from you into the dough, fold the dough in half towards you and rotate it a quarter-turn). Cover the bowl and put in in the fridge for at least 1 hour.

3. When ready to cook the naan (just before serving), knead for antoher 50 strokes and then divide into naans (make them as big or as small as you like). Form balls of dough and then flatten into thin ovals (to make this easier, you can wet your hands and use your fingertips to spread the dough across the base of a frying pan. Use oil spray to stop them from sticking.

4. Preheat a grill. Now put the frying pan on medium heat, letting the naan cook until the bottoms are golden-brown (they will move easily when you shake the pan gently). Stick the frying pan under the grill (don’t let the plastic handle go under too far!), and let the naans cook until puffed up and golden.

5. Serve immediately with hommous, beans, curry or just eat them by themselves. Alternatively, you can let them cool and then freeze them.

*** NOTES *** You can make these with all white flour if desired. Also, if you don’t have any self-raising folur, substitute plain (all-purpose) flour and add 1 tsp baking powder. You can leave out the garlic and coriander for plain naan, or just leave out the coriander for garlic naan. Add some pepper or whatever other spices you like in step 2 – experiment and enjoy!