Bread Machine Spelt Garlic Butter Naan Bread (from scratch)

Simple Bread Machine Garlic Butter Naan Bread


This spelt garlic butter naan bread was originally published on The Culinary Jumble. 

I’ve talked before about how my bread making was revolutionised by a simple bread machine. Nearly a year on, I still feel just as inspired and over the moon with my purchase.

Although I do make loaves and allow the machine to bake them, I much prefer using the dough option and mould the bread into whatever shape I like. Pita bread, focaccia, mozzarella red onion bread, Belgian buns, and now this recipe for spelt garlic butter naan bread. The sky’s the limit.


Simple Bread Machine Garlic Butter Naan Bread


I don’t change the recipe much, either. If I am making something savoury like naan bread, then I add garlic powder and herbs. If it was cinnamon buns, I would add sugar and spices.


Simple Bread Machine Garlic Butter Naan Bread


This isn’t an authentic naan bread. First off, I don’t have a tandoor clay oven (watch how the locals do it – my mouth was watering) so it will never taste like your favourite curry house bread. There is no yoghurt either, which is often used in traditional naan bread.

That said, it’s divine. The dough is pillowy soft and the melted butter and oodles of garlic almost make it a meal in itself.

Saffron Airfryer Doughnuts

These pretty saffron Airfryer doughnuts will wow your guests at Christmas time. The spelt flour and reduced fat makes these a healthier alternative.
Course Dessert
Cuisine Swedish
Prep Time 10 minutes
Cook Time 2 hours 30 minutes



  • 1 small egg
  • 25g butter
  • 125ml milk
  • 190g spelt flour (see note 1)
  • 7g dried yeast
  • 1 teaspoon sea salt
  • 30g sugar
  • ½g ground saffron
  • vegetable oil (for coating before cooking)
  • icing sugar (for dusting)


  • Add all the dough ingredients (wet first, then dry) to your bread machine and as per manufacturer’s instructions, set the machine to make dough.
  • On a floured surface (the dough will be sticky), divide the dough into 6-8 roughly equal amounts. Take each one, roll into a ball and place on a tray lined with baking paper. Allow for space between them.
  • Let the dough rest, covered with a tea towel, in a warm place for around 30 minutes. Preheat your Airfryer and line the basket with either foil or baking paper (the dough sticks to the basket if you don't).
  • Carefully brush vegetable oil all over the dough balls. Add the doughnuts to the Airfyer and cook for about 3-4 minutes before turning and cooking for a further couple of minutes. The doughnuts are ready when they are light brown all over. Depending on how large your Airfryer is, you may need to cook them in batches - you need to leave a little space in between because they will spread out and rise.
  • When ready, allow the doughnuts to cool a while then cover them in icing sugar. Alternatively, melt a little butter and brush over the doughnuts, then sprinkle some regular sugar over. Enjoy them a little warm for the best taste experience!


PLEASE NOTE: although these taste amazing, you simply cannot reproduce the effect of being deep fried by using an Actifry or Airfryer, and will never taste exactly like a "real" doughnut. Additionally, this recipe has been devised for a bread machine and the results cannot be guaranteed if they are made by hand.
  1. You can use regular flour for this recipe, too. 
  2. This recipe has been devised for a bread machine. You could make the dough by hand although results cannot be guaranteed.
  3. I use grams in my recipes as weighing ingredients is the most accurate method. However, if cups are your thing, you can convert my measurements at Cook it Simply.


Bread Machine Spelt Garlic Butter Naan Bread (from scratch)

2 thoughts on “Bread Machine Spelt Garlic Butter Naan Bread (from scratch)”

  • I made these tonight and we absolutely loved them. Fluffy, tasty – totally glorious.

    I found the dough to be very sticky which made them difficult to roll.

    Also do you have any tips for what I could replace the egg with to make it vegan ?

    Thanks so much for the recipe.

    • Hi Lisa! So glad you liked them – we do, too! I deliberately keep the dough sticky so that the bread is lighter. To make things easier, I just use tonnes of flour when handling the dough. I will go back to the recipe to make sure readers are aware of this from now on, so thank you! As for the egg, you could just omit it (and perhaps use a little less flour to compensate for less liquid!

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