Traditional Kalonji Naan

    Traditional Kalonji Naan


    153 people made this

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

    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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