Onion Naan Recipe

Activate yeast

In a small bowl, combine warm water (about 100–110°F / 38–43°C), sugar, and active dry yeast. Stir gently and let sit for 5–10 minutes until foamy.

Mix wet ingredients

In a large mixing bowl, whisk together yogurt, 1 tablespoon of the vegetable oil, and the baking powder. When yeast is foamy, add it to the yogurt mixture and stir to combine.

Form dough

Add the flour and salt to the wet mixture in two additions. Mix with a wooden spoon or dough hook until a shaggy dough forms. Turn onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If using a stand mixer, knead on medium speed 4–5 minutes.

First rise

Lightly oil a clean bowl with the remaining 1 tablespoon vegetable oil. Place the dough in the bowl, turn to coat, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place for 1–1.5 hours or until doubled in size.

Prepare onions

While the dough rises, heat 1 tablespoon olive oil in a small skillet over medium heat. Add the finely chopped yellow onion and a pinch of salt (about 1/4 tsp) and sauté, stirring occasionally, until softened and just beginning to color, 6–8 minutes. Add the minced garlic in the last minute. Remove from heat and let cool slightly. Stir in the sliced green onions and chopped cilantro. Taste and add the remaining 3/4 tsp salt if needed.

Divide dough and shape

Punch down the risen dough and turn it onto a lightly floured surface. Divide into 8 equal pieces (about 80–90 g each). Roll each piece into a ball and let rest, covered, for 10 minutes to relax the gluten.

Roll and top

Working with one ball at a time, use a rolling pin to roll each ball into an oval or teardrop about 7–8 inches long and 1/8–1/4 inch thick. Brush the surface lightly with melted butter or ghee. Spoon a thin, even layer of the cooled onion mixture onto each rolled naan and gently press the topping into the dough so it adheres. If using nigella or sesame seeds, sprinkle them over the top and press lightly.

Cook (tandoor or stovetop/oven method)

Tandoor method: If you have a tandoor, slap the naan onto the preheated tandoor wall (very hot) and cook until puffed and lightly charred, about 1–2 minutes, turning or repositioning if needed. Stovetop skillet method: Preheat a heavy cast-iron skillet or griddle over high heat until very hot. Reduce heat to medium-high. Place naan, topping-side up, on the skillet and cook until bubbles form and the underside has brown spots, 1–2 minutes. Flip and press gently with a spatula; cook the top side 30–60 seconds more. For oven-baked method: Preheat oven to 500°F (260°C) with a baking stone or inverted baking sheet inside. Bake topped naans directly on the hot stone or sheet for 4–6 minutes until puffed and charred in spots.

Finish and serve

Brush the cooked naan with melted butter or ghee right after it comes off the heat. Sprinkle additional chopped cilantro and a pinch of salt if desired. Serve warm.