Garlic Naan Bread Nigella Seeds (Print Version)
Soft Indian flatbread scented with garlic and aromatic nigella seeds, ideal alongside spicy dishes or on its own.
# What You'll Need:
→ Dry Ingredients
01 - 3 cups 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 warm water
07 - 2 teaspoons active dry yeast
→ Dairy
08 - 1/2 cup plain yogurt, room temperature
09 - 1/4 cup 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 let it stand for 10 minutes until frothy.
02 - Whisk together flour, salt, baking powder, and baking soda in a large mixing bowl.
03 - Stir the yeast mixture, yogurt, milk, and 2 tablespoons melted ghee into the dry ingredients to form a soft dough.
04 - Knead the dough on a lightly floured surface for 5 to 7 minutes until smooth and elastic.
05 - Place the dough in a lightly greased bowl, cover, and allow it to rise in a warm place for 1 hour or until doubled in size.
06 - Punch down the dough, divide into 8 equal pieces, then roll each into a ball and flatten into an oval or teardrop shape about 1/4 inch thick.
07 - Combine minced garlic and chopped cilantro with 1 tablespoon melted ghee.
08 - Brush each flattened piece with the garlic-cilantro ghee, then sprinkle with nigella seeds.
09 - Heat a heavy skillet or tawa over medium-high. Place naan on the hot surface, cover, and cook 1 to 2 minutes until bubbles form. Flip and cook the other side for 1 to 2 minutes until golden spots appear.
10 - Brush cooked naan with extra melted ghee and serve warm.
# Expert Tips:
01 -
- Soft and puffy on the inside with just enough char on the outside—the texture is almost meditative to bite into.
- The garlic-cilantro ghee topping is where all the magic happens, making even plain rice taste like part of an occasion.
- It comes together faster than you'd expect once the dough has risen, perfect for weeknight curry nights.
02 -
- Temperature matters more than timing—a truly warm, humid spot will let your dough rise in 45 minutes, while a cool kitchen might need 90. Check for doubling in size, not the clock.
- Covering the skillet while the first side cooks traps steam, which is what creates those gorgeous bubbles; without the cover, you get flatbread instead of naan.
- Don't walk away from the stove—naan cooks fast, and the difference between golden and burnt is about 15 seconds.
03 -
- If your dough is slack and sticky after mixing, resist the urge to add more flour—let it sit for 10 minutes and it will firm up naturally.
- Brushing with ghee immediately after cooking, while the naan is still steaming, helps it stay soft instead of drying out.