Traditional Kalonji Naan

    45 mins

    This authentic Kalonji Naan is great with dishes that have a lot of gravy. It soaks them right up!

    153 people made this

    Serves: 6 

    • 175ml warm water (45 degrees C)
    • 1 teaspoon dried active baking yeast
    • 1 teaspoon caster sugar
    • 250g plain flour
    • 1 teaspoon salt
    • 4 tablespoons ghee
    • 2 tablespoons plain curd
    • 2 teaspoons kalonji (onion seed)

    Prep:25min  ›  Cook:20min  ›  Ready in:45min 

    1. Mix the warm water with the yeast and sugar until the yeast is dissolved. Cover and let stand in a warm place for 10 minutes.
    2. Sift flour and salt three times into a large bowl. Add the yeast mixture, half of the ghee and all the curd. Mix into a soft dough, then knead on a floured surface for about 5 minutes or until dough is smooth and elastic. Place the dough in a large greased bowl, cover and let stand in a warm place for 1 1/2 hours or until the dough is doubled in size.
    3. Punch down dough, then knead for 5 minutes. Divide dough into 6 pieces. Roll each piece out into 20cm round naans.
    4. Cover a baking tray with foil and grease the foil. Brush the naan with a little of the remaining ghee and sprinkle with some of the kalonji. Cook naan one at a time under a very hot tandoor or grill for about 2 minutes on each side or until puffed and just browned.

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    Reviews and Ratings
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    Reviews in English (128)


    These turned out quite well. The addition of yogurt to the mix gave the naans a tangy taste that other recipes don't have. I found that it was important to preheat the grill for at least 10 minutes before attempting to cook the breads, and not to use a silverstone-coated baking sheet (the intense heat may damage it). By the way, kalonji is known better in the West as nigella, but may also be found at German delis either as 'black caraway' or 'schwarzkummel', or in Jewish delis as 'charnushka'.  -  10 Jun 2005  (Review from Allrecipes US | Canada)


    My husband really thought this was great Naan but I was slightly disappointed. The texture was a bit off from what I've had in Indian restaurants and I agree with another reviewer that it just wasn't very fluffy. Next time I'd roll each one out a bit thicker. Also for those reading the recipe for the first time, Ghee is a form of butter that is near the consistancy of oil.  -  19 Jul 2003  (Review from Allrecipes US | Canada)


    This is a great recipe. Super easy and authentic tasting results! I mixed the ingredients using the dough setting on my bread machine,which also sped up the rising time. As a huge fan of Indian food I will use this recipe over and over.  -  29 Nov 2002  (Review from Allrecipes US | Canada)