Fluffy Homemade Naan Bread with Garlic, Cheese, and Nigella Seeds Recipe

Introduction

Naan is a classic Indian flatbread known for its fluffy, bubbly, and chewy texture. This recipe guides you through making delicious homemade naan that’s perfect for pairing with your favorite dishes or enjoying on its own.

Ingredients

• 1 tsp instant/rapid rise yeast
• 1/2 cup warm tap water (~40°C/105°F)
• 1 tbsp white sugar
• 2 tbsp milk (full fat or low fat)
• 1 1/2 tbsp whisked egg (about half an egg, at room temperature)
• 1/2 tsp salt (kosher or cooking salt)
• 1 3/4 cups bread flour or all-purpose flour
• 30g (2 tbsp) ghee or unsalted butter, melted
• 1 small garlic clove (optional, for garlic butter)
• Nigella seeds
• Finely chopped coriander/cilantro
• Shredded cheese (for cheese naan; Monterey Jack, cheddar, or any melting cheese)

Instructions

1. Step 1: Bloom the yeast by mixing it with warm water and sugar in a small bowl. Cover with cling wrap and let it sit for 10 minutes until foamy.
2. Step 2: Whisk together the milk and egg in a separate bowl.
3. Step 3: Sift the flour and salt into another bowl.
4. Step 4: Make a well in the flour. Add the yeast mixture, melted butter, and the egg-milk mix. Stir with a spatula until mostly combined, then use your hands to form a soft dough ball. No kneading is necessary.
5. Step 5: Cover the bowl with cling wrap and let the dough rise in a warm spot for 1 to 1.5 hours, until it doubles in size.
6. Step 6: Turn the dough out onto a lightly floured surface. Divide into 6 equal pieces and shape each into a smooth ball by stretching the surface and tucking edges underneath.
7. Step 7: Place the balls on a floured tray, sprinkle lightly with flour, cover loosely with a tea towel, and let rise for 15 minutes until they increase in size by about 50%.
8. Step 8: Flatten one ball with your hand on a floured surface, then roll it out to about 3-4mm (0.12-0.16″) thick, roughly 16cm (6.5″) wide.
9. Step 9: Heat a cast iron skillet over high heat. Lightly oil it with 1/2 tsp oil using a paper towel, then wait until you see wisps of smoke.
10. Step 10: Place the rolled naan in the skillet and cook 1 to 1 1/2 minutes until the bottom is deep golden and bubbly. Flip and cook the other side for 1 minute until bubbles turn golden brown.
11. Step 11: Remove the naan, keep warm, and repeat with the remaining pieces, adjusting the heat as needed to prevent burning.
12. Step 12: Brush each cooked naan with melted butter or ghee (or garlic butter if desired), sprinkle with nigella seeds and chopped coriander, and serve hot.
13. Step 13 (Cheese Naan option): Roll out a naan as above, brush with butter or garlic butter, then place about 1/4 cup lightly packed shredded cheese in the center. Gather the edges to form a sealed pouch and twist to close.
14. Step 14: Turn the sealed side down and roll gently into a 6-7mm (1/4″) thick round.
15. Step 15: Heat a well-seasoned cast iron skillet over high heat, but avoid smoking. Cook the cheese naan for about 1 1/2 minutes on the first side until golden and puffed, then flip and cook 45 seconds on the other side.

Tips & Variations

• Substitute bread flour with all-purpose flour if needed; the naan will still be soft but slightly less chewy.
• For extra flavor, add finely minced garlic to melted butter before brushing the naan.
• Use a well-seasoned cast iron skillet or non-stick pan to prevent sticking and achieve those classic charred spots.
• Try different cheeses like mozzarella or gouda for a twist on cheese naan.

Storage

Store naan in an airtight container or resealable bag at room temperature for up to 2 days. For longer storage, freeze naan wrapped in foil or plastic wrap for up to 1 month. Reheat by warming in a hot skillet or oven until heated through and soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yeast instead of instant yeast?

Yes, but regular yeast requires proofing in warm water first and may need a longer rise time. Instant yeast is more convenient and works faster.

How do I keep naan soft after cooking?

Brush freshly cooked naan with melted butter or ghee and keep it wrapped in a clean kitchen towel to retain moisture and softness.

Fluffy Homemade Naan Bread with Garlic, Cheese, and Nigella Seeds Recipe

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★★★★★

4.6 from 115 reviews

• Author: Aiden
• Total Time: 1 hour 35 minutes
• Yield: 6 naan breads 1x

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Description

This fluffy, bubbly, and chewy naan recipe is perfect for recreating the classic Indian flatbread at home. Made with simple ingredients including yeast, milk, egg, and bread flour, this naan comes out soft and full of delightful bubbles. Cooked on a hot cast iron skillet, it develops beautiful charred spots and can be enjoyed plain, brushed with garlic butter, or filled with melted cheese for a delicious variation.

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Ingredients

Scale 1x2x3x

Dough Ingredients

• 1 tsp instant / rapid rise yeast
• 1/2 cup warm tap water (~40°C/105°F)
• 1 tbsp white sugar
• 2 tbsp milk (full fat or low fat)
• 1 1/2 tbsp whisked egg (about 1/2 an egg, at room temperature)
• 1/2 tsp salt (cooking/kosher)
• 1 3/4 cups bread flour or all-purpose flour
• 30g / 2 tbsp ghee or unsalted butter, melted

Finishing Ingredients

• Additional 30g / 2 tbsp ghee or butter, melted (for brushing)
• 1 small garlic clove (for garlic butter option)
• Nigella seeds (for topping)
• Coriander/cilantro, finely chopped (for topping)

Cheese Naan Option

• Shredded cheese (Monterey Jack, cheddar, tasty, colby, or any good melting cheese; about 1/4 cup lightly packed per naan)

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Instructions

1. Bloom yeast: Mix the instant yeast with warm water and sugar in a small bowl. Cover with cling wrap and leave for 10 minutes until the mixture becomes foamy, indicating the yeast is active.
2. Prepare egg and milk mixture: Whisk together the milk and egg in a separate container until well combined and at room temperature.
3. Sift dry ingredients: Sift the bread flour and salt together into a large mixing bowl to ensure even distribution.
4. Combine wet and dry ingredients: Make a well in the flour mixture. Add the foamed yeast mixture, melted butter (ghee), and the milk-egg mix into the well. Mix everything together first with a spatula, then switch to your hands to form a cohesive dough ball. No kneading is needed at this stage.
5. First proof: Cover the bowl with cling wrap and place it in a warm spot for 1 to 1.5 hours until the dough doubles in size.
6. Divide and shape dough: Turn the dough out onto a lightly floured surface. Cut it into six equal pieces. Shape each piece into smooth spheres by stretching the surface and tucking the dough underneath.
7. Second proof: Place the dough balls on a lightly floured tray or plate. Lightly sprinkle with flour and cover loosely with a lightweight tea towel. Allow them to rest in a warm place for about 15 minutes until they increase in size by approximately 50%.
8. Roll out dough: Take one dough ball and flatten it with your hand on a lightly floured surface. Use a rolling pin to roll it out to a thickness of 3-4 mm (about 1/8 inch), roughly 16 cm (6.5 inches) in diameter.
9. Heat skillet: Rub a cast iron skillet with a very light coat of oil using approximately 1/2 tsp oil on a paper towel, unless the skillet is already well-seasoned. Set the skillet over high heat until wisps of smoke appear, indicating it is hot enough.
10. Cook naan: Place the rolled-out dough onto the hot skillet. Cook for 1 to 1.5 minutes until the underside is deeply golden and slightly charred with bubbles forming on the surface. Flip and cook the other side for about 1 minute until the bubbles become golden brown.
11. Cook remaining naan: Remove the cooked naan and keep warm. Repeat the cooking process with the remaining dough balls, adjusting the skillet heat as needed to prevent burning.
12. Finish and garnish: Brush the hot naan with melted butter or ghee. For garlic naan, mix minced garlic into the melted butter before brushing. Sprinkle with nigella seeds and finely chopped coriander. Serve immediately while warm.
13. Cheese naan preparation: Roll out each dough ball as described above. Brush with plain or garlic butter. Place about 1/4 cup lightly packed shredded cheese in the center. Gather the edges of the dough over the cheese like a money bag and twist to seal.
14. Roll filled dough: Turn the sealed dough upside down with the smooth side up. Gently roll out the filled dough to about 6-7 mm (1/4 inch) thickness.
15. Cook cheese naan: Heat a well-seasoned cast iron skillet over high heat without letting it smoke. Cook the cheese naan for about 1.5 minutes on the first side until golden and puffed. Flip and cook for another 45 seconds on the other side until done. Serve warm.

Notes

• Use instant or rapid rise yeast for quick activation without needing to proof it separately.
• Using about half an egg by whisking and measuring is sufficient to add moisture and tenderness.
• Bread flour gives a chewier texture, but all-purpose flour can be used as a substitute.
• Melted ghee or unsalted butter adds flavor and softness to the dough and finishing brush.
• For garlic butter, finely mince the small garlic clove and mix it into the melted butter before brushing on the cooked naan.
• Shred your own cheese for best melting results; pre-shredded may contain anti-caking agents.
• Proofing the dough twice ensures a light and airy texture with good rise.
• Use a cast iron skillet for best heat retention and char development; other heavy-bottomed pans can be used but may affect texture.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Bread
• Method: Stovetop
• Cuisine: Indian

Keywords: naan, Indian bread, flatbread, homemade naan, skillet naan, fluffy naan, bubbly naan, cheese naan, garlic naan, Indian cuisine