A fajita pan is just about the right shape for naan--I have even made mine on a cast iron fajita pan and it has come out delicious!


  • 1 ounce fresh or dried yeast
  • 1/4 cup lukewarm water
  • 3 teaspoons sugar
  • 1/4 cup yoghurt
  • 1 egg, beaten
  • 1/4 cup melted ghee or butter
  • 2 tsps. salt
  • 3-1/2 cups plain white flour
  • Extra melted butter


Sprinkle yeast over 1/4 cup warm water and leave for a few minutes to soften. Add 1 tsp. sugar and stir. Leave in warm place for 10 minutes or until it starts to froth.
Stir yoghurt until smooth, then mix with rest of the sugare, the remaining 1/2 cup water, egg, melted ghee and salt. Stir in the yeast mixture. Put 2 cups flour in a bowl, make a well in the center and pour in liquid mixture. Beat well with a wooden spoon until it is a smooth batter. Add remaining flour a little at a time until a stiff dough is formed. Knead 10-12 minutes or until dough is smooth and elastic. Form dough into a ball while preparing bowl. Heat bowl by running warm water into it and leaving for a few minutes. Dry bowl well, grease it, then put the dough in bowl and turn over so that it is greased. Cover with a cloth until double in bulk. Punch down and divided into 8 balls, leave to rest 10 minutes.
Preheat the oven to very hot--450 degrees F. Put two ungreased baking trays into the oven to preheat.
Pat dough into circles leaving them thin in the center and thicker around the rim. Then pull one end outwards to make a teardrop shape. Brush with melted ghee.
Put 2 or 3 loaves on each baling tray and bake about 10 minutes or until golden and puffed. If not brown enough, put under a preheated grill for a minute or two.

Makes about 8 loaves.

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Submitted 6/13/05.
Source: Charmaine Solomon, Complete Asian Cookbook
Submitted By: Maggie Robertson