1

In a small bowl, warm 0.25 cup water to about 110–115°F (43–46°C). Whisk in 1 teaspoon sugar, then sprinkle 1 teaspoon instant yeast over the surface. Let stand 5–10 minutes until foamy.

2

In a large mixing bowl, whisk 2.25 cups all-purpose flour with 0.5 teaspoon salt. Create a well in the center for the wet ingredients.

3

In another bowl, stir together 0.25 cup plain yogurt, 0.25 cup warm water, and 2 tablespoons vegetable oil.

4

Pour the foamy yeast mixture into the flour, then add the yogurt–oil mixture. Mix until a rough dough forms, then turn onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic.

5

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm spot for 60–90 minutes, until doubled in size.

6

Punch down the risen dough, divide into 4 equal portions, and cover to rest for 15 minutes.

7

If using an oven stone, preheat to 500°F (260°C) and place a baking stone or heavy pan inside. If cooking on the stove, place a heavy skillet on high heat and keep dough portions covered until ready to shape.

8

Take each dough ball and roll out on a lightly floured surface into 8–9 inch rounds. Keep rolled discs covered with a towel to prevent drying.

9

Peel and thinly slice the onion. In a bowl, combine chickpea flour, cumin seeds, turmeric, coriander powder, chili powder, and salt. Mix well.

10

Add the sliced onion and chopped cilantro to the spice mixture. Stir to coat evenly.

11

Drizzle in water a little at a time, stirring, until the mixture forms a thick batter that coats the onions, not a runny slurry.

12

Heat 2 tablespoons neutral oil in a deep pan to about 350°F (175°C). Drop spoonfuls of the batter into the hot oil and fry until golden brown and crisp, about 2–3 minutes per side. Remove with a slotted spoon and drain on paper towels.

13

Let the bhaji fritters cool briefly, then crumble into bite-sized pieces suitable for stuffing into naan.

14

Place one rolled naan round on a lightly floured surface. Add a portion of the crumbled bhaji filling in the center, then gather the edges up and pinch to seal. Gently twist and flatten into a stuffed circle.

15

Heat a skillet or tandoor to high heat. Transfer the stuffed naan to the hot surface and cook 2–4 minutes per side, until the exterior is blistered and the dough is cooked through. Rotate to ensure even browning.

16

Brush the hot naan with melted butter or ghee. Let rest for a minute, then slice and serve with chutney or yogurt raita.

Onion Bhaji Naan Bread Recipe