Garlic Naan Bread Nigella (Printable)
Soft, fluffy Indian flatbread infused with garlic and topped with nigella seeds, perfect for pairing with meals.
# What You'll Need:
→ Dry Ingredients
01 - 3 cups (375 g) all-purpose flour
02 - 2 teaspoons sugar
03 - 1 teaspoon salt
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon baking soda
→ Yeast Mixture
06 - 1/2 cup (120 ml) warm water
07 - 2 teaspoons active dry yeast
→ Dairy
08 - 1/2 cup (120 ml) plain yogurt, room temperature
09 - 1/4 cup (60 ml) whole milk, room temperature
→ Flavors
10 - 3 tablespoons melted ghee or unsalted butter, plus extra for brushing
11 - 3 cloves garlic, finely minced
12 - 2 tablespoons chopped fresh cilantro
13 - 2 teaspoons nigella seeds (kalonji)
# How-To Steps:
01 - In a small bowl, combine warm water and sugar. Sprinkle yeast over the surface and allow to stand for 10 minutes until frothy.
02 - In a large mixing bowl, whisk together flour, salt, baking powder, and baking soda until thoroughly mixed.
03 - Add the yeast mixture, yogurt, milk, and 2 tablespoons melted ghee to the dry ingredients. Stir until a soft dough forms.
04 - Knead the dough on a lightly floured surface for 5 to 7 minutes until smooth and elastic.
05 - Place the dough into a lightly greased bowl, cover, and let rise in a warm location for 1 hour or until doubled in size.
06 - Punch down the risen dough and divide it into eight equal portions.
07 - Roll each portion into a ball, then flatten into a teardrop or oval shape approximately 1/4 inch thick.
08 - Combine minced garlic and chopped cilantro with 1 tablespoon melted ghee.
09 - Brush the tops of each flattened dough piece with the garlic-cilantro ghee mixture and sprinkle evenly with nigella seeds.
10 - Heat a heavy skillet or tawa over medium-high heat. Place one naan at a time on the hot surface, cover, and cook for 1 to 2 minutes until bubbles appear. Flip and cook the other side for another 1 to 2 minutes until golden spots form.
11 - Brush the cooked naan with additional melted ghee and serve warm.
# Expert Advice:
01 -
- The dough rises just once, so you're eating fresh naan in less than two hours from start to finish.
- That garlic-cilantro-ghee combination tastes like something from a professional tandoor, but your skillet will do just fine.
- Eight naan means leftovers for tomorrow's lunch, and they reheat beautifully wrapped in foil.
02 -
- If your naan doesn't puff at all, your skillet wasn't hot enough—trust the heat, and don't peek constantly because you need that trapped steam to create the bubble effect.
- Room temperature dairy is a real game-changer; cold yogurt and milk will cool the dough and slow fermentation, so give them time to warm up before mixing.
- Nigella seeds can burn if you add them before cooking—always wait until the naan is off the heat and freshly brushed with ghee so they toast without scorching.
03 -
- Make a double batch of dough and freeze shaped naan rounds between parchment paper—they cook from frozen in just a minute or two longer and taste nearly identical to fresh.
- If you don't have a tawa or cast iron skillet, a stainless steel or carbon steel pan works fine as long as it holds heat well; non-stick surfaces won't give you those beautiful charred spots.