Onion Naan Recipe

Proof the yeast

In a small bowl, combine warm water, granulated sugar, and active dry yeast. Let stand 5-10 minutes until the mixture is foamy.

Whisk dry ingredients

In a large mixing bowl, whisk together all-purpose flour and salt until evenly distributed.

Combine wet ingredients

In a separate bowl, whisk together plain yogurt and olive oil until smooth.

Form the dough

Pour the foamy yeast mixture into the bowl with the dry ingredients, then add the yogurt–oil mixture. Stir until a shaggy dough forms. If the dough is too dry, add a small amount of warm water, 1–2 tablespoons at a time, until it comes together.

Knead and rest

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Lightly oil a clean bowl, place the dough inside, cover, and let rise in a warm spot for 60–90 minutes, or until doubled in size.

Prepare onion topping

While the dough rises, place the finely sliced onion in a bowl. If desired, toss with 1 teaspoon nigella seeds and 0.25 teaspoon red chili powder. This will be sprinkled on the naan before baking.

Divide and shape dough

Punch down the risen dough and divide into 6 equal portions. Roll each portion into a ball, then cover with a towel to rest for 10 minutes.

Preheat and shape for cooking

Preheat your oven to 475°F (245°C) with a baking stone or heavy baking sheet inside. Keep the dough balls covered until ready to shape.

Arrange the onion topping mixture on standby for topping the naans after they are rolled and before baking.

Optionally mix a small pinch of salt with the onion to draw out moisture, then pat dry if needed.

Roll and top naan

Take one dough portion and roll into a circle about 1/4 inch (0.6 cm) thick. Place on a floured surface. Brush lightly with a little olive oil or melted ghee. Sprinkle a portion of the prepared onion topping (onion with seeds and chili powder) over the surface, pressing lightly so it adheres.

Bake

Carefully transfer the rolled dough to the preheated stone or baking sheet. Bake 3–5 minutes, or until the naan is puffed and has charred spots. Remove and brush the hot naan with a little more ghee if desired.

Repeat

Repeat with the remaining portions, layering on more onion topping as desired. Keep baked naans warm in a low oven or cover with a clean towel as you finish the batches.