Chetna Makan’s chilli naan

Soft, scrumptious chilli naan – no oven required! Chutney is the only thing needed to serve with these flavour-packed flatbreads, though you could choose raita, or use the naan to accompany a curry. They’re so tender they also make a perfect wrap.

chetna makan chilli naan
Image: Nassima Rothacker. Food styling: Sian Henley. Props styling: Morag Farquhar


250g strong white bread flour, plus extra for dusting
7g sachet of dried yeast
½ tsp salt
½ tsp sugar
½ tsp chilli powder
100g natural yogurt
1 tsp sunflower oil
70ml-80ml water
ghee, for brushing


4 small green chillies, finely chopped
40g fresh coriander leaves, finely chopped
½ tsp ground cumin
½ tsp chaat masala (available from Waitrose)
½ tsp chilli flakes

1. Put the flour into a mixing bowl. Add the yeast on one side of the bowl then the salt, sugar and chilli powder on the other. To the middle, add the yogurt and oil. Mix well.

2. Slowly add enough water (more if needed) to bring the mixture into a soft dough. Knead on a clean work surface for 5 minutes, then put the dough into a lightly oiled bowl, cover and let it rest for 1 hour.

3. Combine the spice mix ingredients in a small bowl.

4. Divide the dough into 8 portions. Taking one portion at a time, roll it on a lightly floured surface into an oval about 17cm–18cm long.

5. Brush a tiny bit of water on the naan and sprinkle with some of the spice mix, pressing it into the dough with your fingers so that it adheres properly.

6. Heat a skillet and cook the naan on a low-to-medium heat for 2-3 minutes. Turn it over and cook the other side for 1 minute, or until golden.

7. Remove from the pan and spread some ghee on top. Repeat the process. Serve the chilli naan fresh and warm.

Now buy Chetna’s brilliant book

chetna mayan healthy IndianOur recipes are from Chetna’s Healthy Indian Vegetarian by Chetna Makan, which is published by Mitchell Beazley, price £20. To order a copy go to