Sophie Makes: MUJI Naan (+ Curry)

During my not-so-recent trip to Tokyo, Japan last April, I bought a couple of things from MUJI. I got the usual stationary and some other little travel essentials. In Japan, though, I get the most excited about the MUJI food that they sell since most of what they’re offering is not available back at home. I was so happy to find a pack of handmade ready-to-make naan and couldn’t wait to try it out.

And so, I finally had some time yesterday to make them:

The instructions were unfortunately in Japanese so I tried my best to (“read”) translate and research on what to do. Luckily, I found this video of someone making it and tried my best to follow.

MUJI Handmade Naan (Serves 4) – 200g

First, I placed all the naan mix in a medium-sized bowl and poured in 100ml of water:

Then, I placed a teaspoon of olive oil:

I combined everything well, kneaded the dough for a few minutes, and covered it to let it rise (as shown in the video).

[Note: Nothing happened in the ten minutes I covered it to “let it rise”, so you can go ahead and skip to the next step.]

While I was waiting for my dough to “rise”, I heated up the MUJI Creamy Butter Chicken Curry.

After ten minutes, I took out the dough from the bowl, cut them into four pieces, and proceeded to flatten them with a rolling pin. I grated some queso de bola (“ball cheese” or edam cheese, in English) and stuffed them in.

While I was rolling out and filling the dough, I placed a medium-sized non-stick pan over medium heat (read that again, slowly) and drizzled some olive oil on the pan.

Once the pan was hot enough, I placed two of the naan bread on it and covered the pan (to trap the heat in).

I let it cook for around 3 – 5 minutes on each side (or until they turn golden brown).

Annnnd –  the final product! 


It was surprisingly good (both the naan and the curry).  The naan was soft and filling and the cheese really gave it a slight flavor boost. Even if it looked small, it was really filling. The curry was flavorful and light – not to mention good enough for two people. I would definitely hoard some more of these the next time I see it. I was surprised it tasted pretty good since I’m usually skeptical when it comes to ‘easy-made’ or ‘ready-to-cook’ products.

4 thoughts on “Sophie Makes: MUJI Naan (+ Curry)

  1. Looks awesome! 🙂 Usually, naan is cooked in a clay oven (explaining the burnt / toasted portions) but the frying pan method works too – seeing how it turned out.

    The curry got me curious though; does it taste like CoCo Ichibanya’s, or it’s different?


    1. Hi! 🙂 I was really surprised with how it ended up looking + tasting! It’s as if I cooked it in an actual clay oven, haha.

      The curry tastes a little different – I can’t really explain how. CoCo’s is more filling? Maybe it’s because it’s instant curry? Both are good in their own way. (Also, I think CoCo’s uses only Japanese curry, while MUJI explores Indian curry.)

      Liked by 1 person

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