In this post:

Recipe of Indian Naan Bread
List of Ingredients
Instruction

I don’t have eatable nigella seeds in my kitchen (except the idea to buy it as the seeds in a garden shop close to spring season) but this is not a reason not to bake this Indian naan bread.

The word ‘naan’ comes from the Persian word “nân” (نان), which simply means bread and is a general term for various types of bread. The flatbread itself was brought to South Asia by the Persians and Turkic peoples, becoming popular in Indian cuisine through trade and conquest. In Turkic languages, such as Uzbek and Kazakh, ‘nan’ also means bread.

Indian naan bread

with ghee

Ingredients

Ingredients for Dough

500 g all purpose flour
150 g yogurt
150 g warm water
30 g ghee (without ghee this recipe is really not worth approaching)
7 g salt
5 g sugar
2 tsp dry yeast

For Decoration

Sesame, nigella, cumin, garlic – on your choice

Instructions

Kneading dough

Mix flour and yeast.
Mix salt and sugar with water, ghee and yogurt, then add this mixture to flour with yeast.
Knead the dough for 10-15 minutes.
Put the dough into a large bowl, cover it with plastic bag and leave to ferment for 1 hour: the dough should double in volume.
Divide the dough into 8 pieces.
Roll each piece into a flat cake 0.5 cm thick.
Sprinkle herbs or seeds over the flat cake and roll on top with a rolling pin.

Baking

Preheat oven with bread stone to 250 °C.
Bake the flat breads for 2-4 minutes on each side.
Very hot naans brush with ghee.
Stack the naans and cover with a towel.

close up of Indian Naan Bread with sesame

Work with Me
Want images like these for your menu, social media
or packaging?
Contact me.

Print Recipe