Naan Bread with Sukkertare

Naan Bread with Sukkertare

This recipe makes 15 portions



1 cup tempered water

25g fresh yeast

¼ cup sugar

2 tbsp sukkertare salt

1 egg, beaten

3 tbsp milk

4 ½ cups plain flour

1 tbsp oil

Butter for frying



  • Place fresh yeast in tempered water and mix well until the liquid is a creamy color. Leave the yeast to activate for 10 minutes
  • Add sugar, salt, milk and the deafen egg to the yeast mixture. Stir in flour until the mixture lifts away from the bowl. 
  • Take the dough from the bowl to a floured surface and knead for 6-8 minutes until the dough is smooth and elastic.
  • Pour oil into a large bowl to cover the bottom and edges. Place the dough in the well oiled bowl and cover with a towel. Let the dough rise for 1 hour or until it has doubled in size.
  • Punch down the dough. Pinch off a handful of dough and roll into a ball. Place the small ball on a lined tray or large plate. Repeat this with all the dough and place them 4-5 cm apart. Cover the tray or plate with a towel and leave for an extra 30 minutes. 
  • Heat a large pan and grease with butter. Take one small dough and roll out until 1/2cm thick. Place the dough in the pan to cook. Flip when air pockets appear in the dough. Remove the naan from the pan when both sides are golden brown. 
  • Repeat with all the dough.
  • Serve with our Dahl recipe or your favorite curry or soup.