Seeded Naan
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Medium
My go to recipe for seeded naan is honestly one of my favorite breads to make because it comes together in under an hour and impresses everyone at the table. The combination of sesame, cumin, and nigella seeds gives each bite such wonderful texture and flavor, plus sesame seeds are packed with calcium and minerals that are really good for you. What I love most is how straightforward it is to pull off even if you're not an experienced baker. The greek yogurt keeps the dough tender and moist while adding protein, and honestly the whole process feels less intimidating than it probably sounds. Whether you're serving it alongside curry, using it for wraps, or just eating it warm with butter and garlic, this naan never fails to be a crowd pleaser.
Ella x
Ingredients
- 500 gall-purpose flour
- 150 mlgreek yogurt
- 120 mlwater(warm)
- 8 gsalt
- 5 ginstant yeast
- 40 mlolive oil
- 30 gsesame seeds
- 20 gcumin seeds
- 15 gnigella seeds
- 3garlic(minced)
- 15 gfresh cilantro(chopped)
Detail level
Instructions
- 1
In a large bowl, combine flour, salt, and instant yeast. Create a well in the center and pour in warm water, yogurt, and 20 ml of olive oil.
Tip: Ensure water is lukewarm (around 35°C) to activate the yeast properly without killing it.
- 2
Mix with your hands until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic. Add a pinch of flour if too sticky.
Tip: The dough should be soft but not sticky; it will become smoother as you knead.
- 3
Place dough in an oiled bowl, cover with a damp cloth, and let rise for 1-2 hours until doubled in size.
Tip: A warm spot in your kitchen (around 25-28°C) will speed up fermentation.
- 4
Meanwhile, toast sesame seeds, cumin seeds, and nigella seeds in a dry pan over medium heat for 2-3 minutes until fragrant. Set aside.
Tip: Toasting seeds intensifies their flavor and aroma significantly.
- 5
Divide risen dough into 8 equal portions. Roll each piece into a ball and let rest for 10 minutes.
Tip: Resting allows the dough to relax, making it easier to shape.
- 6
Heat your oven to 250°C and place a cast iron skillet or baking stone inside for 15 minutes to preheat.
Tip: A hot surface is crucial for achieving the characteristic blistering and texture of naan.
- 7
On a lightly floured surface, flatten each dough ball into a teardrop shape about 8 inches long and 6 inches wide.
Tip: Don't use a rolling pin; gently stretch with your hands for better texture.
- 8
Brush each naan with remaining olive oil, then sprinkle generously with the toasted seed mixture, minced garlic, and fresh cilantro.
Tip: Press seeds gently onto the dough so they stick during cooking.
- 9
Carefully place 2-3 naans directly onto the preheated skillet and bake for 3-4 minutes until puffed and golden with light charring.
Tip: They should puff up dramatically; this is a sign of proper cooking.
- 10
Remove from oven and brush with a touch more olive oil if desired. Serve warm and repeat with remaining naans.
Tip: Naan is best eaten fresh and warm, ideally within minutes of baking.
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