Onion Naan Recipe
Leavened homemade bread baked in a clay oven with onion and butter.
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Ingredients
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Dough
Filling
Topping
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, mix warm water, sugar, and active dry yeast. Allow it to sit for about 10 minutes until it becomes frothy.
- 2
Mix Dry Ingredients
In a large mixing bowl, combine all-purpose flour and salt. Mix well.
- 3
Combine Ingredients
Once the yeast has activated, add it to the flour mixture along with the yogurt and ghee. Mix until a dough starts to form.
- 4
Knead the Dough
Transfer the dough onto a floured surface and knead for about 8-10 minutes until it is smooth and elastic.
- 5
Let It Rise
Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours or until it has doubled in size.
Filling Preparation
- 6
Naan Making
- 7
Divide the Dough
Once the dough has risen, punch it down and divide it into equal-sized balls (about 8).
- 8
Roll Out the Dough
On a floured surface, take one dough ball and flatten it into a circle or oval shape, about ¼ inch thick.
- 9
Fill the Naan
Place a spoonful of the onion mixture in the center of the rolled-out dough. Pull the edges together to seal the filling inside and gently roll it back into the original shape.
- 10
Cook the Naan
Preheat your clay oven or tandoor (or use a skillet over medium-high heat). Bake or cook the naan for about 3-4 minutes on each side, until puffed and golden brown.
- 11
