Jamie Oliver’s naan bread is a shortcut dream. Think warm, pillowy flatbread, made right in your kitchen. no tandoor oven needed. It’s soft, slightly chewy and perfect for scooping up curries or mopping up sauces.
What makes Jamie’s version stand out? It’s quick. He skips the yeast and uses self-raising flour instead. That means no long rising time. Just mix, roll and cook. You still get that classic naan flavor, with a bit of tang from yogurt and that lovely char from the pan. It’s a total win for weeknight dinners.
Jamie Oliver Naan Bread Recipe
Ingredients Needed
Here’s what you need to make it happen. The beauty? You probably have most of these already:
- 250g self-raising flour (plus a little extra for dusting)
- 250g natural yogurt (plain, unsweetened)
- 1 tsp baking powder (optional but helps fluff it up)
- Salt (a pinch)
-
Optional Extras
- Garlic (fresh or powder)
- Fresh coriander (chopped)
- Butter or ghee for brushing
That’s it. No yeast, no long proofing, no fuss.
Equipment Needed
Not much. You can make this even if your kitchen is bare bones:
- Mixing bowl
- Rolling pin (or a wine bottle in a pinch!)
- Frying pan or griddle
- Spatula
- Pastry brush (for that glorious garlic butter)
If you’ve got a stand mixer, great. But honestly, your hands work just fine.
How To Make Jamie Oliver’s Naan Bread
Alright, let’s get to the fun part.
Step 1: Mix it up
Toss the self-raising flour, yogurt, baking powder and salt into a bowl. Stir it together with a spoon or your hands. It’ll look a bit messy at first but keep going. Once it comes together, knead it for a couple of minutes until it’s smooth and soft. If it’s sticky, sprinkle in a bit more flour.
Step 2: Let it rest (just a little)
Cover the dough and let it sit for 5-10 minutes. This helps relax the gluten. Don’t skip it-it makes rolling easier.
Step 3: Divide and roll
Cut the dough into 6 equal pieces. Roll each one into a ball, then flatten and roll out into an oval or teardrop shape. They don’t need to be perfect. Rustic is good.
Step 4: Cook ’em
Heat a dry frying pan over medium-high heat. Once hot, throw in a piece of dough. Cook for about 1-2 minutes per side. You’ll see bubbles puff up and charred spots form. that’s exactly what you want. Repeat with the rest.
Step 5: Brush with butter (or garlic butter if you’re feeling fancy)
Melt some butter or ghee. Add minced garlic if you love that punchy flavor. Brush it over the hot naan as soon as it comes off the pan. Sprinkle with chopped coriander for bonus flavor points.
What I Learnt
Honestly? This recipe changed my view on homemade bread. I used to think naan was one of those things you had to order or buy pre-made. But now? It’s become a go-to.
Here’s what stood out:
- No yeast = no fear. No waiting around, no worrying if it’ll rise.
- Self-raising flour is magic. It gives that puff and lightness you want.
- The pan does the work. A good, hot pan gives that tandoor-style char without the tandoor.
- Garlic butter is non-negotiable. Don’t skip it. It turns this from ’nice’ to “whoa”.
And best of all? It’s incredibly forgiving. Messy dough? Still works. Weirdly shaped naan? Still tastes amazing.
Recipe Tweaks For Jamie Oliver’s Naan Bread
Jamie Oliver’s naan bread is a solid go-to-simple, quick and tasty. But there’s definitely room to play around. Here’s where you can jazz things up a bit:
1. Add Yogurt With Attitude
Jamie uses plain yogurt which works great. But swap in Greek yogurt for a richer, thicker dough. If you like a bit of tang, go for a spoonful of sour cream mixed with the yogurt. It bumps up the flavor without messing with texture.
2. Garlic-Infused Butter? Yes, Please.
Once they’re out of the pan, brush your naans with melted butter infused with minced garlic and a pinch of salt. Toss in chopped cilantro or parsley if you’re feeling fancy. It turns a good naan into a naan you’ll keep eating long after you’re full.
3. Tweak the Flour
Jamie calls for self-raising flour. But try a mix: half all-purpose, half whole wheat, plus a teaspoon of baking powder. You’ll get a nuttier flavor and a slightly denser chew. Nice if you’re serving it with hearty dishes.
4. Spice the Dough
Before you knead, toss in some extras. Nigella seeds (also called black onion seeds), ground cumin or even chili flakes. These work well if you’re eating the naan solo or with simple dips.
5. Stuff It (Why Not?)
Roll the dough thin, add grated cheese, mashed spiced potato or even finely chopped herbs, then fold and roll again. You just made a stuffed naan. No one’s mad about that.
Storage Tips For Leftovers
Naan doesn’t hang out well on the counter. It either goes chewy or sad and stale. Here’s how to keep it fresh:
Short-Term (1-2 Days):
Wrap the naan in foil or cling film and pop it in an airtight container. Leave it on the counter if your kitchen’s not too warm. Reheat in a hot pan or wrap in foil and warm in the oven for 5-7 minutes at 180°C (350°F).
Fridge (3-4 Days Max):
Same wrapping rules. But honestly, the fridge can dry it out, so reheat it with a splash of water sprinkled on before warming. A quick steam in a covered pan does wonders.
Freezer (Up to 2 Months):
Wrap each naan individually in cling film or parchment paper. Then stack them in a freezer bag. Label it-trust me, naan looks a lot like tortillas at 7am on a Monday. To reheat: straight from frozen into the oven, covered in foil at 180°C (350°F) for about 10 minutes.
Pro tip: Don’t microwave unless you want rubber naan. Steam or pan-fry with a little butter. it’s way better.
What To Eat With Jamie Oliver’s Naan Bread?
Naan’s pretty versatile-it can go traditional or totally off-script.
1. Classic Curries
Butter chicken, tikka masala, dal, saag paneer… all the hits. The naan soaks up sauces like a champ. If you want a lighter meal, pair it with a veggie curry and yogurt on the side.
2. Mezze-Style Platters
Think hummus, baba ganoush, olives, feta, grilled veggies. Naan instead of pita? Totally works. Toast it lightly and tear it into chunks.
3. Naan Pizza (Trust Me)
Leftover naan makes the perfect lazy pizza base. Spread tomato sauce or pesto, sprinkle cheese, add toppings. Into the oven for 10 minutes. Done.
4. Wrap It Up
Stuff it with grilled chicken, chopped salad and a drizzle of yogurt sauce. Boom-instant flatbread wrap. Or keep it vegetarian with falafel, cucumber and tahini.
5. Sweet Twist
Warm naan + honey + crushed pistachios = dessert. Add a scoop of ice cream and you’re in dangerous territory.
FAQs
Can I Make Jamie Oliver’s Naan Bread Recipe Without Yogurt?
Yes, you can replace yogurt with buttermilk or milk for a slightly different texture, but it still works great.
How Long Do I Need To Cook Jamie Oliver’s Naan Bread?
Each naan typically takes 2-3 minutes per side on a hot griddle or pan, just until golden brown spots appear.
Can I Use Whole Wheat Flour In Jamie Oliver’s Naan Bread Recipe?
You can, but the texture might be denser. You may need to adjust the water content a little for the dough to come together.
