Garlic Naan with Nigella (Printable)

Fluffy Indian flatbread infused with garlic and nigella seeds, perfect as a side or snack.

# 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 chopped fresh cilantro
13 - 2 teaspoons nigella seeds (kalonji)

# How-To Steps:

01 - Combine warm water and sugar in a small bowl. Sprinkle yeast on top and let stand for 10 minutes until frothy.
02 - In a large bowl, whisk together flour, salt, baking powder, and baking soda.
03 - Add the yeast mixture, yogurt, milk, and 2 tablespoons melted ghee to the dry ingredients. Stir 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 spot for 1 hour or until doubled in size.
06 - Punch down dough, divide into 8 equal portions. Roll each into a ball and flatten into a 1/4-inch thick teardrop or oval shape.
07 - Mix minced garlic and cilantro with 1 tablespoon melted ghee.
08 - Brush garlic-cilantro ghee over each naan and sprinkle with nigella seeds.
09 - Heat a heavy skillet or tawa over medium-high heat. Place one naan on the surface, cover, and cook 1 to 2 minutes until bubbles appear. Flip and cook for another 1 to 2 minutes until golden spots form.
10 - Brush cooked naan with additional melted ghee and serve warm.

# Expert Advice:

01 -
  • It actually comes together faster than you'd think, and you'll have restaurant-quality naan on your table in under two hours.
  • The nigella seeds aren't just pretty—they add this subtle, almost peppery warmth that makes you keep reaching for just one more piece.
  • Unlike store-bought naan, these stay soft and tender for hours because of the yogurt and the gentle kneading technique.
02 -
  • If your dough feels too sticky after kneading, resist the urge to add more flour—sometimes it just needs to rest for a few minutes and it'll firm up as the flour fully hydrates.
  • The temperature of your skillet matters more than you'd think; if it's not hot enough, your naan won't puff and will end up dense instead of fluffy and tender.
  • Nigella seeds and fresh cilantro are added to the ghee before brushing, not after cooking, which means they toast slightly and their flavors bloom rather than tasting raw.
03 -
  • Don't skip the 10-minute yeast activation step; it guarantees your naan will rise properly and you'll know before you've even started mixing if your yeast is alive.
  • If your dough is too sticky to shape, it's better to let it rest for 10 minutes uncovered than to add more flour, which will make the finished naan tough and dense.

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