Naan, Indian flatbread

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 flatbread.

Naan, there is something Finnish in this name because of two vowel sounds in a row.

But without ghee this recipe is really not worth approaching.

Naan, indian flatbread

prepare ghee



500 g all propose flour
150 g yogurt
150 g warm water
30 g ghee
7 g salt
5 g sugar
2 tsp dry yeast


Sesame, nigella, cumin, garlic – on your choice


Kneading dough

  1. Mix flough and yeast.
  2. Mix salt and sugar with water, ghee and yogurt, then add this mixture to flough.
  3. Knead the dough for 10-15 minutes.
  4. 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.
  5. Divide the dough into 8 pieces.
  6. Roll each piece into a flat cake 0.5 cm thick.
  7. Sprinkle herbs or seeds over the flat cake and roll on top with a rolling pin.


  1. Preheat oven with bread stone to 250 °C.
  2. Bake the flatbreads for 2-4 minutes on each side.
  3. Hot naans brush with ghee.
  4. Stack the naans and cover with a towel.

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