Garlic Naan with Nigella Seeds (Printable)
Soft Indian flatbread infused with garlic and aromatic nigella seeds, great with curries or solo.
# What You'll Need:
→ Dry Ingredients
01 - 3 cups all-purpose flour
02 - 2 teaspoons sugar
03 - 1 teaspoon salt
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon baking soda
→ Yeast Mixture
06 - 1/2 cup warm water
07 - 2 teaspoons active dry yeast
→ Dairy
08 - 1/2 cup plain yogurt, room temperature
09 - 1/4 cup whole milk, room temperature
→ Flavors
10 - 3 tablespoons melted ghee or unsalted butter, plus extra for brushing
11 - 3 cloves garlic, finely minced
12 - 2 tablespoons fresh cilantro, chopped
13 - 2 teaspoons nigella seeds
# How to Make It:
01 - Combine warm water and sugar in a small bowl. Sprinkle yeast over the surface and let stand for 10 minutes until frothy.
02 - Whisk together flour, salt, baking powder, and baking soda in a large mixing bowl.
03 - Add yeast mixture, yogurt, milk, and 2 tablespoons melted ghee to dry ingredients and mix until a soft dough forms.
04 - Knead dough on a lightly floured surface for 5 to 7 minutes until smooth and elastic.
05 - Place dough in a lightly greased bowl, cover, and let rise in a warm area for 1 hour or until doubled in size.
06 - Punch down the dough and divide into 8 equal portions.
07 - Roll each portion into a ball and flatten into a teardrop or oval shape approximately 1/4 inch thick.
08 - Combine minced garlic and chopped cilantro with 1 tablespoon melted ghee.
09 - Brush tops of naan with garlic-cilantro ghee mixture and sprinkle with nigella seeds.
10 - Heat a heavy skillet or tawa over medium-high heat. Place naan on the hot surface, cover, and cook 1 to 2 minutes until bubbles form. Flip and cook the other side 1 to 2 minutes until golden spots appear.
11 - Brush cooked naan with extra melted ghee and serve warm.
# Expert Advice:
01 -
- Soft, pillowy bread that fills your kitchen with the warmth of garlic and ghee the moment it hits the pan.
- A medium-difficulty recipe that feels impressive but won't keep you stressed—perfect for weeknight curries or solo cooking adventures.
- Homemade naan costs a fraction of restaurant orders and tastes fresher than anything store-bought.
02 -
- If your naan feels tough instead of soft, your skillet wasn't hot enough or you overworked the dough during shaping—next time, let the dough rest after rolling and crank up the heat.
- Nigella seeds can burn and turn bitter if they hit the pan directly without ghee protecting them, which is why brushing before sprinkling is non-negotiable.
- Covering the naan while cooking traps steam, which is what creates those beautiful puffed bubbles; skipping this step leaves you with a dense, flat bread.
03 -
- Letting your dough rest for 10 minutes after shaping makes rolling easier and the final naan more tender—patience here saves you frustration.
- If your kitchen is cold, place the dough bowl in a warm oven (turn it off first) or wrap it in a heating pad to speed up rising without compromising texture.