Ingredients
Method
- Make the Dough: In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), whisk together the flour, yeast, sugar, salt, and baking powder. Add the yogurt and melted butter. Mix on low speed until a shaggy dough forms, then increase speed to medium-low and knead for about 5–7 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. If using a stand mixer, check frequently so the hook doesn't get stuck!
- First Rise: Shape the dough into a ball, place it in an oiled bowl, and cover with a damp cloth or plastic wrap. Let it rise in a warm spot for about 60 minutes, or until it has doubled in size. Tip: If your kitchen is cold, let the bowl sit in a turned-off oven with the light on to generate warmth.
- Caramelize the Onions: While the dough rises, heat the ghee (or butter) and cumin seeds in a large skillet over medium heat. Once the seeds sizzle, add the sliced onions. Cook slowly, stirring occasionally, for about 15–20 minutes until they are deeply golden brown and jammy. If you get distracted, they can burn quickly! Remove from heat and let cool slightly.
- Shape and Top: Punch down the risen dough and divide it into 6 equal balls. On a lightly floured surface, roll each ball out into an oval shape about ¼-inch thick. Brush the tops generously with the remaining melted butter (or ghee) and sprinkle with chili flakes if you like a little heat.
- Oven Method (Easiest): Preheat your oven to its highest setting, ideally 500°F (260°C). Place a baking stone or an inverted heavy baking sheet inside the oven to heat up for at least 30 minutes. Transfer your naan balls to a pizza peel dusted with flour (or a piece of parchment paper) and slide them onto the hot stone. Bake for 5–8 minutes until puffed and charred in spots.
- Grill or Comal Method: Heat a cast-iron skillet, griddle, or grill pan over high heat with a little oil. Place the naan directly on the hot surface. Cook for 2–3 minutes per side until bubbles form and char marks appear. Flip when you see those beautiful leopard spots!
- Add the Onions: As soon as the naan comes out of the oven or grill, immediately press the warm caramelized onions onto the surface using a spatula or your hand (be careful, it's hot!). The heat will melt the butter and infuse the bread with flavor instantly.
- Serve: Brush the tops with a little more melted butter if you like them extra
Nutrition
Notes
Substitutions: If you can't find whole-milk yogurt, Greek yogurt works in a pinch, though the naan will be slightly denser. You can also substitute ghee with olive oil or regular butter if you are keeping it dairy-free friendly by using vegan butter.
Storage: Store leftover naan in an airtight container at room temperature for up to 2 days, or freeze them individually wrapped for up to 3 months. To reheat, wrap in foil and warm in the oven at 350°F (175°C) for 5–7 minutes until soft.
Serving Suggestions: This naan is perfect dipped into your favorite dal, curry, or stew. It also makes a fantastic sandwich bread for kebabs or grilled veggies with a side of raita or yogurt sauce.
Happy cooking, friends! Let me know how yours turns out!