Onion Naan

Instructions

1. 1

   In a large bowl, combine flour, salt, and yeast. Create a well in the centre and add yogurt and warm water gradually, mixing until a soft dough forms. Knead for 8 minutes until smooth and elastic.

   Tip: The dough should be slightly sticky but manageable. Add water or flour in small amounts if needed.

2. 2

   Cover the dough with a damp cloth and let it rise in a warm place for 1 hour until doubled in size.

   Tip: A warm spot near a window or in a switched-off oven works well for rising.

3. 3

   While dough rises, heat 40ml ghee in a pan over medium heat. Add cumin seeds and let them crackle, then add sliced onions. Cook for 15-18 minutes, stirring occasionally, until onions are golden brown and caramelised.

   Tip: Lower heat if onions brown too quickly. They should be soft and deeply coloured.

4. 4

   Stir in minced garlic, chilli flakes, and nigella seeds into the caramelised onions. Cook for 2 more minutes until fragrant. Remove from heat and stir in fresh coriander. Set aside to cool slightly.

   Tip: The onion topping can be made ahead and reheated gently before serving.

5. 5

   Divide risen dough into 4 equal portions and shape each into a ball. On a floured surface, flatten each ball into a circle about 20cm diameter and 5mm thick.

   Tip: Don't worry about perfect circles—rustic shapes add to the charm of homemade naan.

6. 6

   Heat a cast iron skillet or heavy-bottomed pan over medium-high heat for 2 minutes until very hot. Place one naan dough circle on the dry pan and cook for 3-4 minutes until puffed and light brown spots appear underneath.

   Tip: You should hear the dough sizzle when it hits the pan. This means it's hot enough.

7. 7

   Flip the naan and cook the other side for 2-3 minutes until golden. Transfer to a plate and immediately brush with remaining ghee.

   Tip: The naan will puff up beautifully during cooking, creating air pockets inside.

8. 8

   Spoon a generous amount of caramelised onion topping onto each warm naan while still hot. Serve immediately, stacked together to keep warm.

   Tip: Wrap finished naan in a kitchen towel to keep them soft and warm while you cook the remaining pieces.