Naan Bread

A classic accompaniment for your favourite curry!

This recipe uses 250g of White Mix. A 500g pack of White Mix is 2 units of your monthly prescription unit allowance.

Makes 6
Suitable for home freezing


  • 250g (10oz) Juvela Gluten-Free White Mix
  • 1 tsp salt
  • 1 tsp dried yeast(supplied with Mix)
  • 4 tbsp milk
  • 25g (1oz) butter, melted
  • 1 medium egg, lightly beaten
  • 4 tbsp natural yogurt
  • 1 egg yolk
  • poppy/coriander/cumin seeds (optional)
  • Method

    1. Before you start, preheat the oven to 220°C/425°F/Gas Mark 7.
    2. Place the Mix, salt and yeast in a bowl.
    3. Heat the milk until it is lukewarm and add the melted butter, egg and yogurt.
    4. Gradually add the milk mixture to the dry ingredients and bring together to form a dough.
    5. Lightly dust a surface with Mix and knead the dough lightly until smooth.
    6. Place in a bowl, cover with cling film and leave in a warm place for about 45 minutes to prove.
    7. Place 2 baking trays in a preheated oven to warm through.
    8. Divide the dough into 6-8 balls and flatten each one into a teardrop shape with your hands, keeping the centre thinner than the rim.
    9. Brush with egg yolk and sprinkle with seeds if desired.
    10. Place the naans on the warmed baking trays and return to the oven for 10 minutes until golden brown and puffed. Serve warm.