Naan Bread Recipe with Sesame Seeds

Ingredients

• 454 g (16 oz)strong white bread flour or all-purpose flour
• 2 teaspoonsrapid-rise yeast
• 2 teaspoonssugar
• 1 teaspoonbaking powder
• ½ teaspoonkosher salt
• 150 ml (½ cup plus 2 tablespoons)milk
• 120 g (½ cup)full-fat plain Greek yoghurt
• 2 tablespoonsmelted ghee or avocado oil
• 1egg, beaten
• to tastesesame seeds, optional
• to tastenigella seeds, optional
• as neededflour, for dusting
• as neededghee or egg white, for brushing (optional)

Instructions

1. 1

   Heat the oven

   Heat the oven to 260°C (500°F). Line a baking sheet with parchment.

2. 2

   Mix dry ingredients

   In the bowl of a stand mixer fitted with a whisk attachment, combine the flour, yeast, sugar, baking powder and salt. Whisk for about 30 seconds, until evenly mixed.

3. 3

   Combine wet ingredients

   In a separate bowl, mix the milk, yoghurt, ghee and beaten egg.

4. 4

   Form the dough

   Add the wet mixture to the dry ingredients and whisk until a shaggy dough forms.

5. 5

   Turn out dough

   Transfer the dough to a lightly floured work surface.

6. 6

   Knead until smooth

   Knead gently until the dough forms a smooth ball. It should spring back when pressed with a finger.

7. 7

   Let dough rise

   Put the dough in a greased bowl, cover it and leave it to rise for 1 hour, or until doubled in size.

8. 8

   Shape the naan

   Divide the dough into 4 pieces and stretch each one by hand into an oval.

9. 9

   Add the topping

   If desired, brush the naan with melted ghee or lightly beaten egg white, then scatter over sesame and nigella seeds.

10. 10

    Bake until ready

    Place the naan on the prepared baking sheet and bake for 3 minutes. Flip and bake for 1 minute more.

What is naan?

Naan is a leavened flatbread associated with Indian cuisine, traditionally cooked in a very hot tandoor. This home version uses a hot oven and a baking sheet to produce soft, quick-baking breads.

Yoghurt, milk and egg enrich the dough, while yeast and baking powder help it rise. Sesame and nigella seeds are an optional finishing touch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 301 calories, 9g protein, 52g carbs, 6g fat.

The flour supplies most of the carbohydrates, while the flour, yoghurt and egg contribute protein. Ghee or oil, egg and full-fat yoghurt provide much of the fat. Serve a portion with vegetables and a protein-rich accompaniment to make a more balanced plate.

The dough ingredients

Flour and yeast: the flour provides the dough's structure, while rapid-rise yeast helps it expand during the covered rise. Baking powder is included as an additional raising agent.

Milk and yoghurt: these add moisture and richness, helping the baked bread stay tender. Full-fat plain Greek yoghurt gives the dough a thick, creamy base.

Ghee and egg: ghee lends a rich flavour, while the beaten egg helps bring the wet mixture together with the dry ingredients. Avocado oil is offered as an alternative to ghee.

Getting a smooth dough

Start kneading with a light touch, working the dough until it becomes a smooth ball. A gentle press with your finger should leave dough that springs back, as described in the method.

Dust the work surface lightly rather than adding lots of extra flour. Too much flour can make the dough stiffer and the finished naan less tender.

Letting the dough rise

Put the dough in a greased bowl and cover it so the surface does not dry out. Leave it for 1 hour, or until it has doubled in size.

Use the change in volume as the cue to move on; if it has not doubled yet, give it more time rather than shaping it early.

Shaping and topping

Divide the dough into 4 pieces and stretch each one into an oval by hand. Keep the pressure gentle so the dough is not compressed as you shape it.

For a more finished surface, brush with melted ghee or lightly beaten egg white, then add sesame and nigella seeds. The topping is optional, so the naan can also be baked plain.

Baking and doneness

The oven needs to be fully heated to 260°C before the naan go in. Have the lined baking sheet ready so the dough can be transferred without delay.

Bake for 3 minutes, turn each naan over, then bake for 1 minute more. Keep to the short timing in the recipe and check that the breads have cooked through before serving.

Serving ideas

Serve the naan warm with soups or stews, as suggested for this recipe. They also work alongside curries and other saucy dishes, ready to tear and use for scooping.

Because the recipe makes 4 naan for 8 servings, each bread can be shared between two people. Add vegetables or a protein-rich dish to round out the meal.

Recipe notes & tips

• Measure the flour accurately so the dough does not become unnecessarily dry.
• Mix the wet ingredients separately before adding them to the flour mixture.
• Knead gently until the dough is smooth and springs back when pressed.
• Cover the greased bowl while the dough rises to prevent its surface drying out.
• Preheat the oven fully before baking the shaped naan.
• Add the seeds after brushing so they adhere to the surface.

Variations

• Plain naan: leave off the optional brush and seed topping.
• Seeded naan: use both sesame and nigella seeds for the suggested topping.
• Oil instead of ghee: use the listed avocado oil in the dough.
• Ghee finish: brush the shaped naan with melted ghee before adding seeds.
• Egg-white finish: lightly beat egg white and use it to help the seeds stick.

Common mistakes to avoid

• Adding too much flour: dust the work surface lightly so the dough stays soft.
• Under-kneading: continue until the dough is smooth and springs back when pressed.
• Rushing the rise: wait until the dough has doubled in size before dividing it.
• Skipping the flip: turn the naan after 3 minutes, then bake for 1 minute more.
• Crowding the tray: leave room to place and turn the naan on the prepared baking sheet.

How to store

Let leftover naan cool, then store them in an airtight container at room temperature for up to 2 days or freeze for up to 2 months. Reheat briefly in a hot oven until warmed through.

Frequently asked questions