Nigella Naan

This Indian bread, flavored with traditional peppery nigella (also called black onion seeds) is traditionally cooked on the side of a piping hot tandori oven. A good griddle will suffice.

Serves: 8Hands-on: 30 minutesTotal: 1 hour 30 minutesDifficulty: Medium

Serves: 8


  • 1 cup warm water
  • 1 Tbsp. sugar
  • 1 3⁄4 tsp. active dry yeast (1 package)
  • 1⁄4 cup plain low-fat yogurt
  • 1 Tbsp. nigella
  • 1 tsp. kosher salt
  • 4 cups bread flour
  • 2 Tbsp. ghee


  • In a large bowl, combine water, sugar, and yeast. Stir to dissolve and let stand until foamy, about 5 minutes. Add yogurt, nigella, and salt, and enough bread flour to create firm dough. Turn dough onto a lightly floured surface and knead 8 to 10 minutes, or until dough is smooth and elastic. Add flour only to reduce stickiness. Cover dough with a warm, damp towel, and rise until double in volume, about 1 hour.
  • Preheat griddle on high heat. Divide dough into 8 portions and roll into balls. Pat balls flat into disks and elongate each into an oval about 1⁄2 inch thick. Oil griddle lightly with ghee, and cook 2 to 4 minutes, until golden brown and puffy. Brush uncooked side with ghee, flip, and brown again. Serve warm.