Na Na Naan Bread

Makes a heap
by Tenina Holder


This is so delicious that I ate way too many, dripping with butter, and although I tried with the first lot to add flavour (parmesan, garlic, coriander seeds etc) I subsequently decided I liked to have plain as I could then add flavour later. Great with the Daal of the previous post, great with melted butter, or even {shudder} golden syrup, honey, jam or what the hell??? Vegemite! SO Aussie BBQ your service!

I had of necessity to pre-make these for my BBQ cooking class, and I froze the dough unrisen in portion sizes. They defrosted and rose perfectly and were delicious, even 3 days later!

Check out the best instructions by watching the video.

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  • 220 Gram milk
  • 1 egg, lightly beaten
  • 2 Tablespoon Extra Virgin Olive Oil (EVOO) (can use ghee to be authentic) BUY
  • 80 Gram Greek style plain yoghurt
  • 30 Gram fresh yeast or 2 tsp dried yeast
  • 550 - 600 Gram bakers flour
  • 1 Teaspoon baking powder
  • 1 Teaspoon sugar
  • Pinch Pink Salt Flakes BUY



Combine milk, egg, oil, yoghurt and yeast in Thermomix bowl and blend 3 sec/speed 7.


Warm 2 min/37ºC/speed 2.


Add flour, salt, sugar, baking powder to Thermomix bowl.


Knead 3 min/Interval.


Add a little more warm milk if the dough does not come together.


Place into a large oiled bowl, cover tightly with plastic wrap and leave to rise for up to 2 hours.


Preheat Pizza stone on Cross Fire BBQ with hood down until temp shows at least 200ºC.


Turn dough onto floured surface and knead by hand until smooth.


Divide dough equally...about 100g per portion.


Roll out to 1/2 cm thickness. Stretch by hand into a tear shape.


Place onto hot Pizza stone for approx 5-8 minutes.


You should not have to turn them over.


Serve immediately with toppings of choice.

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