Gourmet Naan Bread Mix

Make your own fluffy naans from scratch on a frypan. Just add yogurt, oil and water. Fresh, easy and delicious. Yeast sachet included.



There's nothing quite like fresh homemade Naans to go with your piping hot curries! Spicecraft Naans are designed to recreate the authentic, restaurant-style naans you love without breaking the bank.

Now you can say goodbye to the dry store-bought alternatives, and enjoy light and fluffy naans that are almost as good as those prepared in traditional tandoors, right in the comfort of your own home.

Serves: 8

Prep: 5 mins

Cooking Time: 30 mins

How to cook

Combine Naan Bread Mix with yogurt, oil and water and yeast from the included sachet. Knead gently for a minute to form a soft, shaggy dough. Rest covered in a warm place for 2 hours.

The dough should double in size. Divide it into eight sections.Preheat a fry pan on high. On a floured surface, use a rolling pin to roll a section of dough into a 12 cm circle. Dab lightly with oil and place oiled side down on the hot pan. Once it forms some big bubbles, turn down the heat and flip the Naan to cook the other side until lightly browned. Remove from heat, brush with ghee or garlic butter and serve hot.

Just Add

½ cup plain Greek yogurt, ½ cup water, 2 tablespoons oil

Easy fry pan recipe

No Nasties

Australian Made

“We purchased the Gourmet Butter Chicken Meal Kit and Naan Bread mix from the Easter Show. The staff here were so beautiful and friendly and took the time to explain the different kits and benefits of each.”

- Harrigan

“This bread mix is a revelation. Saved us paying 5 buck a pop for takeaway Naans. Tastes just as good.”

- Kelly

What's inside

1. Marinade spices

2. Sauce Spice Blend 1

3. Sauce Spice Blend 2

4. Powdered Tamarind.


Self raising flour, nigella seeds, instant yeast, sugar and salt

Cooking Tips

Make the most of your kits

  1. To make cheese Naan, roll out a smaller circle and place 1.5 tablespoons of shredded cheese in the middle. Bring in the edges and pinch seal the cheese inside like a moneybag. Flip the ball so the pinched side faces down and carefully roll out the naan again. Cook as usual.
  2. To make garlic Naan, shred a couple of cloves of garlic with a grater or microplane. Roll out your naan as usual. Dab a little water on the top then sprinkle the garlic into the wet surface. Use your rolling pin to press the garlic into the dough. Cook as usual with the garlic side up first. 
  3. You can stuff the Naan with a mix of dried fruit to make Peshawari naan, or with cooked spiced mince for a Keema naan.
  4. Making less than eight Naans? Just use half or third of the mix and reduce the wet ingredients proportionately.
  5. Once opened, store any leftover bread mix in the fridge and use within one week.

Customer Reviews

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