Simple and Soft Naan Bread with Ghee and Nigella Seeds

There’s something truly special about freshly made naan bread with ghee right from your kitchen warm, soft, and gently blistered, finished with the subtle bite of nigella seeds.

This recipe has been a weeknight go-to in our home, especially when we want something comforting but quick. Kids love the pillowy texture, and the slightly nutty taste from the ghee paired with the unique flavor of kalonji makes it an instant favorite.

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Why You’ll Love This Naan Bread with Ghee

This naan is soft, chewy, and just a little crisp around the bubbles, exactly how homemade naan should be. The ghee adds a depth of buttery richness and the nigella seeds introduce a mild oniony flavor that’s just right for family meals. Plus, it’s super fun and satisfying to make!

Simple Ingredients

These kitchen staples come together to make magic:

• All-purpose flour: Forms the structure of your naan; it’s soft enough to give that fluffy bite.
• Sugar: Just a touch to feed the yeast and help with browning.
• Instant yeast: For a quick and easy rise.
• Salt: Balances flavor.
• Warm milk: Adds moisture and a tender crumb.
• Plain yogurt: The secret to that soft, pillowy texture.
• Melted ghee: Rich and nutty, it adds flavor inside and out.
• Nigella seeds: Also known as kalonji, they lend a unique, savory note.

Servings and Time

• Servings: 6 naan
• Prep Time: 10 minutes
• Rise Time: 45 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 10 minutes

What is Needed

• 300 g all-purpose flour
• 1 tsp sugar
• 1 tsp instant yeast
• ½ tsp salt
• 150 ml warm milk
• 60 ml plain yogurt
• 1 tbsp melted ghee + extra for brushing
• 1 tsp nigella (kalonji) seeds

Instructions

1. Mix Dry Ingredients: In a large bowl, combine flour, sugar, yeast, and salt.
2. Add Wet Ingredients: Stir in warm milk, yogurt, and melted ghee to form a dough.
3. Knead Dough: Knead until smooth and elastic, about 5-7 minutes.
4. First Rise: Cover the dough and let it rise in a warm place for 45 minutes.
5. Shape Naan: Divide dough into 6 balls and roll each into an oval shape.
6. Add Toppings: Sprinkle each with nigella seeds and press lightly.
7. Cook Naan: Bake or grill each naan until puffed and blistered.
8. Finish with Ghee: Brush warm naan with ghee and serve.

Top Tips

• Let the dough rise in a warm, draft-free space for best fluffiness.
• Don’t skip the yogurt it makes the naan super soft.
• Use a cast iron skillet or grill for nice blisters.
• Kids love helping sprinkle and press in the seeds.
• Brush the naan immediately with ghee after cooking for maximum flavor.

Recipe Variations

• Use garlic butter instead of ghee for garlic naan.
• Add chopped cilantro with the nigella seeds.
• Make mini naan for kids’ lunchboxes.
• Use whole wheat flour for a slightly nutty version.

Recommended Equipment

• Mixing bowls
• Measuring spoons & cups
• Rolling pin
• Cast iron skillet or grill
• Silicone brush
• Dough scraper (optional)

Make Ahead Tips

Prepare the dough ahead and refrigerate overnight. Let it come to room temperature before rolling out.

How to Store and Reheat

Store leftover naan in an airtight bag for up to 2 days. Reheat on a skillet or in the microwave wrapped in a damp paper towel.

What To Serve With This Recipe

Pair with dal, butter chicken, or a creamy curry. It also works great as a wrap for grilled meats or roasted veggies.

What You Need to Know About This Recipe

Naan bread has its roots in Indian cuisine and is traditionally baked in a tandoor. This simplified version brings that same delicious experience to your home kitchen using everyday tools and ingredients, making it ideal for family meals. Nigella seeds, also known as kalonji, are a traditional addition in many South Asian and Middle Eastern breads, prized for their mild oniony flavor and subtle crunch.

Frequently Asked Questions

Can I freeze naan dough?
Yes! Once the dough has risen, divide and shape it into balls, then freeze individually. Thaw at room temperature before rolling and cooking.

What if I don’t have nigella seeds?
You can substitute with sesame seeds or simply leave them out. The naan will still be delicious!

Can I use gluten-free flour?
Gluten-free flour can work, but results may vary. Use a blend with xanthan gum and expect a slightly different texture.

One-Pot Cooking Rocks!