Try this easy mushroom naan bead or check out our classic naan bread and chapati recipes. We've also got plenty more fabulous flatbread recipes.


  • 500g chestnut mushrooms, thinly sliced
  • 80g girolle mushrooms, thinly sliced
  • 2 tsp rapeseed oil

  • ½ red onion, finely chopped
  • chopped to make 2 tbsp flat-leaf parsley


  • 13g fresh yeast, (see notes below)
  • a large pinch caster sugar
  • 95ml whole milk, warmed
  • 280g plain flour, plus extra for dusting
  • ¼ tsp sea salt
  • ½ tsp baking powder
  • 2 tsp rapeseed oil, plus a little extra for the bowl
  • 95g natural yogurt
  • 1 medium egg, beaten



  • STEP 1

    Start by making the naan. Mix the yeast and the sugar with the milk and leave for 5-10 minutes until frothy. Put the remaining ingredients into a bowl, pour over the yeasted milk and bring together to form a dough. Knead on a lightly floured worksurface for 10-15 minutes until smooth and elastic. Put into a lightly oiled bowl, cover and leave until doubled in size.

  • STEP 2

    Heat the grill to high. Knock back the dough, then divide into 6 balls. Heat a heavy bottomed frying pan over a medium heat and roll out a dough ball on a lightly floured worksurface until 3mm thick. Add to the pan and cook until puffed and golden on the bottom. Put onto a baking sheet and grill until puffed, golden and slightly charred on top. Repeat with the rest of the dough then turn the oven to low, and put the naans in to keep warm.

  • STEP 3

    Heat a frying pan and add the mushrooms with the rapeseed oil and fry for 4-5 minutes. Add the dressing ingredients and reduce until the mushrooms are glazed. Remove from the heat, add the red onion and parsley, and top the warm naan breads.

Blocks of fresh yeast are available from large supermarkets or from Look in the Asian aisle of larger supermarkets for black vinegar or on

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