📝 About This Recipe
Transport your kitchen to the heart of Central Asia with this pillowy, blistered naan bread, distinguished by the nutty, onion-like crunch of whole nigella seeds. These tiny black gems, often called 'kalonji,' release an earthy aroma that perfectly complements the soft, tangy dough fermented with yogurt. Finished with a lavish brush of garlic-infused ghee, this bread is the ultimate vessel for scooping up rich curries and savory stews.
🥗 Ingredients
The Dough Starter
- 3/4 cup Warm Water (approx 105°F-110°F)
- 1 teaspoon Granulated Sugar
- 2 1/4 teaspoons Active Dry Yeast (one standard packet)
Main Dough Ingredients
- 3 1/2 cups All-Purpose Flour (plus extra for dusting)
- 1/2 cup Greek Yogurt (full fat, at room temperature)
- 2 tablespoons Extra Virgin Olive Oil
- 1 teaspoon Fine Sea Salt
- 1 Egg (large, room temperature)
The Topping & Finish
- 2 tablespoons Whole Nigella Seeds (also known as Kalonji)
- 4 tablespoons Unsalted Butter or Ghee (melted)
- 3 cloves Garlic (microplaned or finely minced)
- 2 tablespoons Fresh Cilantro (finely chopped)
- 1 pinch Maldon Sea Salt (for finishing)
👨🍳 Instructions
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1
In a small bowl, whisk together the warm water and sugar until dissolved. Sprinkle the yeast over the top and let it sit for 5-10 minutes until it becomes foamy and fragrant.
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2
In a large mixing bowl or the bowl of a stand mixer, combine the flour and sea salt. Create a well in the center.
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3
Whisk the yogurt, olive oil, and egg into the yeast mixture until smooth, then pour this liquid into the flour well.
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4
Using a wooden spoon or the dough hook attachment, mix until a shaggy dough forms. Knead by hand for 8 minutes or by machine for 5 minutes until the dough is smooth, elastic, and slightly tacky but not sticking to your fingers.
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5
Lightly oil a clean bowl, place the dough inside, and cover with a damp kitchen towel. Let it rise in a warm, draft-free spot for 60-90 minutes, or until doubled in size.
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6
While the dough rises, prepare the garlic butter by whisking the melted ghee or butter with the minced garlic and chopped cilantro. Set aside to infuse.
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7
Gently punch down the risen dough and turn it out onto a lightly floured surface. Divide the dough into 6 to 8 equal-sized portions and roll them into smooth balls.
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8
Cover the dough balls with a towel and let them rest for 15 minutes; this relaxes the gluten and makes stretching easier.
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9
Heat a heavy cast-iron skillet over medium-high heat until it is very hot. You want it just shy of smoking.
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10
Take one dough ball and roll it into an oval shape about 1/4 inch thick. Sprinkle about 1/2 teaspoon of nigella seeds over the surface and press them firmly into the dough with the rolling pin.
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11
Lightly brush the bottom of the dough with a tiny bit of water, then lay it into the hot skillet. Cover with a lid for 30 seconds to create steam, which helps the bread rise.
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12
Remove the lid and cook for another 30-60 seconds until large bubbles form on the surface and the bottom is charred with golden-brown spots.
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13
Flip the naan and cook the seeded side for 30-45 seconds until the seeds are toasted and the dough is cooked through.
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14
Remove from the pan and immediately brush generously with the garlic butter. Sprinkle with a touch of flaky sea salt.
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15
Stack the finished naan in a clean towel or foil to keep them soft and warm while you repeat the process with the remaining dough.
💡 Chef's Tips
Ensure your skillet is truly hot; a cold pan will result in tough, dry bread rather than soft, charred naan. If you don't have nigella seeds, you can substitute with black sesame seeds, though the flavor profile will be nuttier and less peppery. Don't over-flour your work surface; a slightly sticky dough yields a much softer finished product. For an extra smoky flavor, use a kitchen torch to lightly char the bubbles on top after brushing with butter. Store leftovers in a sealed bag and reheat in a damp paper towel in the microwave for 20 seconds to restore softness.
🍽️ Serving Suggestions
Serve alongside a creamy Butter Chicken or Paneer Tikka Masala for a classic pairing. Use as a base for 'Naan Pizzas' topped with goat cheese, honey, and arugula. Pair with a cool Cucumber Raita or Hummus for an easy appetizer platter. Serve with a hot cup of Masala Chai for a comforting afternoon snack. Excellent for wrapping around grilled Lamb Koftas with pickled red onions.