Onion Naan
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Here's one of my favorite quick breads to make when I'm craving something warm and comforting. Onion naan comes together in under an hour, making it perfect for weeknight dinners or unexpected guests. The caramelized onions become sweet and savory, while the cumin and nigella seeds add wonderful depth. What I love most is that this recipe is incredibly budget friendly and uses ingredients you probably already have on hand. Onions are packed with quercetin, a powerful antioxidant that supports heart health, so you're getting something delicious and nourishing all at once.
Ella x
Ingredients
- 300 gall-purpose flour
- 100 mlplain yogurt
- 100 mlwarm water
- 5 gsalt
- 5 ginstant yeast
- 400 gonions(thinly sliced)
- 60 mlghee or oil
- 10 gcumin seeds
- 5 gnigella seeds
- 3 gdried chilli flakes
- 2garlic(minced)
- 10 gfresh coriander(chopped)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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