These homemade Chilli Naan breads are so easy to make with just a few ingredients and they only take 15 minutes to make a big batch that you can freeze too. Perfect for scooping up all that delicious curry sauce.
Soft, light and pillowy naan breads are so easy to make at home and this yeast free version is super quick too. An adaption of our Easy Naan Bread recipe, we have added some fresh green chilli and garlic to these for a real flavour boost.
If you are new to making your own bread, then this chilli naan recipe is a great place to start. It's as simple as mixing, kneading, rolling and then dry frying in a pan with the chilli mix on top.
No need to leave it to rise. This is SO much cheaper than store bought, and minimal ingredients too, so much healthier.
Looking for some more chilli recipes? Why not try our quick Chilli Garlic Noodles, authentic Kebab Shop Chilli Sauce, or our delicious Sweet Chilli Salmon?
Jump to:
Ingredients and substitutions
- Flour - We used plain (all-purpose) flour.
- Yogurt - We used plain yogurt (Greek yogurt would work too). Just don't use a flavoured yogurt.
- Baking powder - This is what makes the chilli naan light and fluffy. If you leave it out, you would need to use self raising flour instead.
- Salt - You don't have to use this, but it does give it some extra flavour.
- Chillies and chilli flakes - We used fresh green chillies and then some dried chilli flakes too.
- Garlic - Freshly crushed is best.
- Oil - Use a good quality extra virgin olive oil. For a more authentic Indian flavour, you can swap the oil for ghee.
A full ingredients list with measurements is in the recipe card below.
How to make chilli naan bread - Step by step
One: In a bowl, add the oil, chopped green chillies, chilli flakes, salt for the chilli oil and garlic (a). Mix well (b).
Two: Put the flour, baking powder, yogurt and salt for the bread into a large mixing bowl.
Three: Put on a floured surface and knead for 2 minutes.
Four: Cut the dough into eight equal pieces.
Five: Roll out until about 0.5cm/0.25 inch thick. If possible, pull into the traditional "teardrop" shape (a). Divide the chilli oil between the dough and brush all over one side of each (b).
Six: Heat a dry frying pan over a high heat and add the dough, oil side up (a). Cook each naan bread until charred spots appear and the naan start to puff up - about 2 minutes each side (b).
Serving suggestions
These chilli naan breads are so versatile, they go with almost anything. Here are our favourite ways to use them.
Curry - Our favourite way to use them is to serve them alongside a curry. We love dipping it into the sauce and making sure that none of it goes to waste. Some of our favourite curries are Prawn Tikka Masala, Salmon Curry, Slow Cooker Chicken Curry, Easy Lentil Curry or Slow Cooker Beef Curry.
Soup - There is so much more that you can dip into soup than just a slice of bread, and these fluffy naans are perfect for dipping. Why not try our Kale Soup, Potato and Leek Soup, Creamy Vegetable Soup or Carrot and Coriander Soup?
Pizza - Did you know that naan breads make a delicious pizza bread? Why not try our Naan Bread Pizza?
Variations
The great thing about this recipe is how easy it is to adapt. You could keep it simple with our plain naan, or you could leave out the chilli and add extra garlic.
Our favourite way to adapt this recipe is to make a chilli cheese naan. This does make the recipe a bit more complicated and take more time, but it's totally worth it.
Mix together some mozzarella and cheddar cheese and when you have a ball of dough, stretch it out a bit and put the cheese in the middle. Fold it over like a dumpling and then roll it out so the cheese is stuffed inside and then carry on following the recipe as normal.
Storage
Store: These are always best eaten fresh, however if you have leftovers then you can store them in an air tight container for the next day.
Freeze: Wrap them up individually and then put them in a freezer bag and they will keep for 2 months. Let them defrost at room temperature and then reheat them as above.
Defrost: Defrost them at room temperature - they will only take a couple of hours.
Reheat: Reheat them in a frying pan or toaster. They will be a little bit crispier than they would have been the first time, but still just as good.
Frequently Asked Questions
Yes, you can make up the dough in advance. Once it is mixed together, wrap it up and then it will keep in the fridge for 2 days. You can then just roll it and cook as normal.
You want the dough to still be a little sticky, but it should still be workable and easy to hold. If it is really sticky, then add a little more flour. The same way, if it is too dry, then you need to add a little more yogurt. It depends on what brand of yogurt you are using, as some are much runnier than others
To make these gluten free, swap the flour for a gluten free flour. You may need to adjust the amount of yogurt used a little, as gluten free flour can absorb yogurt differently.
To make these vegan, simply swap the yogurt for a dairy free one.
There are just 179 calories in our chilli naan recipe. A store bought one usually has 400 calories and a lot of additives.
Extra tips
• Make sure you wear gloves when chopping the chillies, or wash your hands very, very well after chopping. Don't say we didn't warn you!
• Don't worry about spending ages kneading this bread. You just need to bring all the mixture together and then knead a couple of times to make it smooth and it will be good to roll out.
• You need to make sure that the pan is very hot when the bread goes in it. This is so the bread cooks quickly and puffs up.
• If you don't have a rolling pin, then you can use a wine bottle to roll out these easy naan breads.
• Make sure you roll the naan thin enough otherwise it will take longer to cook the insides, and the outsides will burn.
More Indian side dish recipes
If you’ve tried this chilli naan recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Chilli Naan
Ingredients
For the bread
- 250 g (2 cups) Plain flour
- 250 g (1 cups) Plain yogurt
- 1 tablespoon Baking powder
- 1 pinch Sea salt
For the chilli oil
- 2 tablespoon Olive oil
- 3 Green chillies - very finely diced
- 2 Garlic cloves - grushed
- 0.5 teaspoon Sea salt
- 1 teaspoon Red chilli flakes
Instructions
- In a bowl, add 2 tablespoon Olive oil, 3 Green chillies, 1 teaspoon Red chilli flakes, 2 Garlic cloves and 0.5 teaspoon Sea salt. Mix well.
- Put 250 g Plain flour, 1 tablespoon Baking powder, 250 g Plain yogurt and 1 pinch Sea salt for the bread into a large mixing bowl.
- Put on a floured surface and knead for 2 minutes.
- Cut the dough into eight equal pieces.
- Roll out until about 0.5cm/0.25 inch thick. If possible, pull into the traditional "teardrop" shape.
- Divide the chilli oil between the dough and brush all over one side of each.
- Heat a dry frying pan over a high heat. Cook each naan bread until charred spots appear and the naan start to puff up - about 2 minutes each side.
Recipe tips
- Make sure you wear gloves when chopping the chillies, or wash your hands very, very well after chopping. Don't say we didn't warn you!
- Don't worry about spending ages kneading this bread. You just need to bring all the mixture together and then knead a couple of times to make it smooth and it will be good to roll out.
- You need to make sure that the pan is very hot when the bread goes in it. This is so the bread cooks quickly and puffs up.
- If you don't have a rolling pin, then you can use a wine bottle to roll out these easy naan breads.
- Make sure you roll the naan thin enough otherwise it will take longer to cook the insides, and the outsides will burn.
Nutritional Information
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
TAYLER ROSS
I adore naan, and this chilli naan is absolutely incredible! Full of flavor and easy to make!
Carrie Robinson
This has to be the perfect side to make when making homemade Indian food! :) Saving this one.
Kechi
This naan was a thrill. I made it and the entire family loved them. Thanks so much for sharing.
Jacqueline
These look really good and so easy too. A keeper!
Kushigalu
WOW! I would love to try this version of naan.
Gianne
This is so quick and easy. I've been looking for a quick naan recipe and this is perfect. Plus the instructions are very clear and easy to follow.
Sara Welch
This was such a unique and unexpected twist to traditional naan bread that does not disappoint! Turned out perfectly light, fluffy and delicious!
Saif
I love naan bread. Perfect to serve this together with butter chicken or masala.
Beth
This recipe is quick, easy and packed with flavor! So many recipes to try with it but I think I'll start with curry - yum!
Carrie Robinson
I absolutely love naan bread! Adding a little kick of heat to it is genius. :)