Masalanan or nan with masala tastes good, both on its own and as a side dish to Indian, Iranian, Afghan or Pakistani food. This recipe makes 8 wonderful naan breads with a lovely taste of masala. The dough is supple and superb to work with.

600 g mel

1 ts salt

2 teaspoons sugar

2 dl milk

1/2 packet yeast

3 dl yoghurt

4 tbsp olive oil

4 cloves garlic

2 tbsp dried coriander leaves

Knead everything, except the garlic and coriander, well, adding more flour if necessary.

Let the dough rise for 1 hour, or more, before dividing the dough into 8 equal parts, shape them into buns and let them rise for 1 hour under a cloth.


2 ss yoghurt

1 tsp masala spice

Mix together and set aside.

Press the buns out to an oval shape, preferably quite thin. Put them on a baking tray lined with baking paper, spread the masala mixture on them and leave them to rise for a further 30 minutes.

Set the oven to full heat, for me it's 300 degrees and let the naan breads bake a little high up in the oven for 6 - 8 minutes. They should get a little colour, but make sure they don't burn, because this goes quickly.

When they are done, grease them with ghee or butter and serve.

A little tip is to fry some of the bread halfway through and put them in the freezer. When you are going to use them, you take them out of the freezer, they thaw quickly, and finish frying them, before spreading them with ghee (or butter).


You will find several exciting and tasty naan breads here, so why not double the portion of dough, make several varieties and freeze two by two, so you have enough for many dinners.

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