1H 35M

Naans are a kind of Indian flatbread that are ideal for a variety of snacks. Naans are best when freshly baked, as they’re warm, fluffy and delicious. That’s the perfect time to enjoy some with your favourite Argeta. Making naans is very simple, and once you get the dough ready it takes just over a minute to bake it on each side, bringing a true Indian fairy-tale atmosphere to your kitchen. Have you already decided which Argeta you’ll be spreading on your naan? Bon appétit!


  • white wheat flour270 g
  • sugar1 tsp
  • water120 ml
  • plain set yoghurt125 g
  • salt0.5 tsp
  • oil1 tbsp
  • dry yeast7 g


  1. Place the flour, sugar, salt and yeast in a bowl. Mix.

  2. Make a well in the middle and pour in the oil, yoghurt and water.

  3. Mix and then knead the dough for about 7 minutes.

  4. Because the mixture is rather sticky, we recommend using a kitchen robot for kneading.

  5. Cover the bowl with a shower cap or damp kitchen towel and put it in a warm spot in the kitchen.

  6. Let the dough prove for an hour.

Shaping and baking

  1. Turn the dough over onto a flour-dusted surface and shape it into a loaf.

  2. Halve the loaf lengthwise and then cut both pieces in half again twice, so you get 4 roughly equal pieces from each, with 8 pieces in total.

  3. Shape each piece into a ball using your palms and fingers, gathering and pinching the dough ends in the centre until the surface is smooth and tight.

  4. Prepare 3 tablespoons of butter in a cup and melt it in the microwave.

  5. Put a heavy-bottomed pan on medium heat and heat it well.

  6. Roll each ball into a very thin disc.

  7. Bake the discs in the pan just long enough for them to get dark brown spots on each side, which should take just over a minute.

  1. Stack the naans on a plate, spreading melted butter on top of each one right after baking it.

If you share this recipe, don't forget to add #ArgetaBread 😉

Which one will you use on a freshly baked bread?
Chicken spread

Which one will you use on a freshly baked bread?

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