Onion Naan Bread (version 2) Recipe - Makes 8

Onion Naan Bread (version 2) Recipe

344 calories each


1/4 cup (60ml or 2 fl oz) warm water
1 tablespoon (15ml) sugar
1 teaspoon (5ml) active dry yeast
4 cups (500g or 1 lb 1 oz) standard (all-purpose or plain) flour
1 teaspoon (5ml) salt
1 cup (250ml) natural unsweetened yoghurt
1 cup (250ml or 9 fl oz) warm milk
1 small onion, peeled and very finely chopped
60g (2 oz) butter


Put the water into a medium bowl then add the sugar and active dry yeast, mix well until the sugar is dissolved and then set aside for 15 minutes (while the yeast reacts and foam appears) and set aside
Sieve the flour and salt into a large bowl and mix well
Add the yeast mixture, yoghurt and milk to the flour and mix well
Add the chopped onion, mix really well, knead until you have a smooth dough (add a little more flour if the dough is too sticky and add a little more yoghurt if the dough is too dry) cover the bowl with a damp cloth and put it in a warm place for 2 hours so that the dough rises
Split the dough into 8 equal sized pieces and roll the pieces into dough balls
Sprinkle some flour onto a clean, flat, surface where you can roll the dough
Take a dough ball and roll it into a round of about 6mm (1/4 inch) thickness and set aside (use more flour if you need it for rolling without the dough sticking)
Repeat the rolling process with each dough ball so that you end up with 8 dough rounds
Put the butter into a small saucepan and slowly heat until the butter melts and then set aside
Heat a large heavy-bottomed frying pan or skillet over a medium heat
Preheat the oven to 150C (300F) and have a large sheet of kitchen foil ready (you are going to wrap the cooked naan breads in the foil to keep them warm
Take one of the dough rounds, smear both sides with melted butter, put the uncooked naan dough into the frying pan (or skillet), cook for 2 minutes (or until the underside starts to blister and char), turn the naan over, cook the other side for 2 minutes (or until the underside starts to blister and char), remove the cooked naan bread from the heat, wrap the cooked naan bread in the kitchen foil and put the kitchen foil into the oven so that the naan bread keeps warm
Repeat the above step so that you cook all of the naan bread dough rounds
Serve warm

Recipe submitted on 21 February 2017

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