Gordon Ramsay Naan Bread Recipe 

The first time I tried to make naan at home, I thought I could wing it. Tossed flour, yogurt, a bit of water—no rise, no chew, no bubbles. Just flat, dense sadness. It wasn’t until I studied Gordon Ramsay’s approach that it clicked. This isn’t just bread—it’s about heat, hydration, and handling. Once I understood those elements, I could produce naan that puffed like it belonged in a tandoor, right from a skillet.

Here’s how to nail it every time—no shortcuts, no guesswork, just soft, blistered, buttery naan that’s worth the carbs.

Why This Works (And Where Most Go Wrong)

The mistake most home cooks make? Underworking the dough, overproofing it, or cooking on medium heat like it’s pancakes. That’s how you end up with limp, doughy naan.

What makes Gordon’s version different is how he controls every stage—from yeast activation to dough elasticity to skillet temperature. He treats naan like it matters. It’s not a side—it’s a feature.

Key elements:

• Yogurt softens the crumb and adds tang.
• High heat creates those signature bubbles.
• Ghee finish locks in moisture and adds depth.

Ingredients That Actually Matter

• Active Dry Yeast (1 packet / 7g) – Gives rise and chew. Must be activated properly.
• Lukewarm Water (½ cup / 120ml) – Warm, not hot—around 100–110°F (38–43°C).
• Sugar (1 tsp / 5g) – Feeds the yeast. Skipping it slows the rise.
• All-Purpose or Bread Flour (3½ cups / 440g) – Bread flour gives more chew, AP flour gives more tenderness.
• Kosher Salt (2 tsp / 10g) – Essential for structure and balance.
• Plain Yogurt (1 cup / 240g) – Full-fat only. Adds richness and helps hydration.
• Ghee or Vegetable Oil – For both cooking and brushing. Ghee wins for flavor.
• Cilantro (½ cup / 30g) – Optional, but aromatic and vibrant.

How To Make Gordon Ramsay Naan Bread

Step 1: Activate the yeast
Combine 7g active dry yeast, 5g sugar, and 120ml lukewarm water. Stir gently and let sit for 5–10 minutes. You’re looking for foam—that’s your green light.

Step 2: Make the dough
In a large bowl, mix 440g flour and 10g salt. Add the yeast mixture and 240g full-fat yogurt. Stir until a rough dough forms. Then knead it—by hand or stand mixer—for 5–7 minutes until smooth and elastic. Don’t underwork it.

Step 3: First proof
Oil a clean bowl. Place the dough in, turn to coat, cover, and let rise in a warm spot for 1 hour. It should double. If it doesn’t, your yeast was likely dead or your room is too cold.

Step 4: Divide and rest
Punch down the dough. Cut into 8–10 equal pieces. Roll into balls, cover with a towel, and rest for 10–15 minutes. This relaxes the gluten so it’s easier to stretch.

Step 5: Shape the naan
Lightly flour your surface. Roll or stretch each ball into a rough oval or round about 1.25cm thick. Don’t overwork—handle gently to preserve air pockets.

Step 6: Cook on high heat
Heat a cast-iron skillet until ripping hot. Brush with ghee or oil. Lay in a naan. Cook for 2–3 minutes until bubbles form and the bottom is golden. Flip and repeat. Work fast—high heat is your friend here.

Step 7: Finish with ghee + cilantro
Melt 45g ghee or butter, stir in chopped cilantro. As each naan comes off the skillet, brush generously. Stack under a towel to keep warm and soft.

What Gordon Ramsay Says About This Dish

“Bread has to have character—if it’s flat and lifeless, start again.”
That hit me after a batch of pale, chewy naan. The fix? Heat and handling.

“Yogurt is the secret to softness.”
Confirmed. I tested with milk—tasted fine, but texture was dry and dense.

“The pan needs to be smoking hot. You want those blisters.”
He’s right. Medium heat just dries it out. High heat gives you color and puff.

“Ghee is flavor. Don’t skimp.”
Tried brushing with oil once—bland. Ghee turns it into something special.

What I Got Wrong (And How I Fixed It)

• Too cold water – Yeast didn’t activate. Always use a thermometer if unsure.
• Overkneaded in mixer – Got tough. Stop once it’s smooth and elastic.
• Rushed the rise – Dough didn’t develop enough gas. Let it fully double.
• Pan too cool – Naan turned out flat and dry. Needs to be smoking.

Variations That Actually Hold Up

• Garlic naan – Add minced garlic to the ghee before brushing. Don’t cook garlic directly in the pan—it burns.
• Cheese-stuffed naan – Add grated mozzarella between two thin rounds and seal before cooking.
• No cilantro? – Swap with chopped scallions or parsley. Or skip—it’s garnish.

Pro Tips That Change the Game

• Cast iron is non-negotiable. Non-stick won’t blister the same way.
• Stack under a towel to steam and soften the crust post-cooking.
• Use a pizza stone in a 500°F (260°C) oven if you’re making a big batch.

Storage + Leftover Moves

• Store: Cool completely. Wrap tightly. Fridge for 2 days max.
• Freeze: Wrap individually. Freeze up to 1 month. Thaw at room temp.
• Reheat: Skillet, medium heat, 1 min each side. Splash of water and cover to steam if dry.
• Leftover move: Cut into wedges and pan-fry in butter with a soft egg. Game changer.

FAQs

Q: Can I use self-rising flour?
No. It throws off the yeast balance and makes it cakey.

Q: Why is my naan not puffing up?
Likely pan is too cool or dough wasn’t rested enough. Both kill the rise.

Q: Can I bake instead of pan-fry?
Yes—use a pizza stone at 500°F (260°C). Still brush with ghee.

Q: Can I make the dough ahead?
Yes. After kneading, refrigerate overnight. Let come to room temp before shaping.

Q: What’s the best dip for this?
Gordon’s butter chicken, tikka masala, or spiced hummus all work beautifully.

Try More Recipes:

• Gordon Ramsay Garlic Bread Recipe
• Gordon Ramsay Chicken Burger Recipe
• Gordon Ramsay Banana Bread Recipe