Make this to go with your favourite curry.


  • 500g Loprofin baking mix 
  • 6.5g / 1 sachet yeast (included with baking mix) 
  • 2 teaspoon salt 
  • 1/2 teaspoon black pepper, ground 
  • 50ml canola oil 
  • 30ml sunflower oil 
  • 450ml warm water 
  • 2-3 gravy browning (optional) 
  • extra Loprofin flour for shaping


Place the Loprofin mix in a bowl. 
Stir in the yeast, salt and pepper. 
Mix the oils, gravy browning and warm water in a separate jug, then pour into the dry ingredients.
Mix for 1 minute with a whisk or electric mixer.
Place a piece of cling wrap onto a weighing scale, then dust with extra Loprofin mix over the wrap and hands to stop the mixture from sticking.
Using a large spoon, take a spoonful of the mixture and put onto the cling wrap. For an average size naan bread, you will need 150g of the mixture. 
After weighing, gently transfer the mixture from one hand to the other a couple of times until the mixture is smooth. 
Dust the work surface with Loprofin mix and shape the mixture into a sausage shape. 
Transfer onto a greased baking tray and using your hands, pat the dough flat until it resembles a traditional naan shape. It should be about 1/2 cm thick.
Repeat this with the remainder of the mixture. 
Place the baking trays into large plastic bags or cover lightly with oiled cling wrap and place in a warm area to rise, until they have doubled in size or more. 
Preheat your oven to broil and place the tray of naan bread under the broiler to cook for around 15 minutes. It will puff up and turn slightly brown. 
Turn the naan over and cook the other side for another minute. 
Cool on a wire tray before serving.

This recipe is from Nutricia Australia. For details on their products or recipes visit