Naan bread

A good curry just isn't complete with a hearty serve of that classic Indian bread, naan. Kalonji, which may also be called nigella, refers to small black seeds grown on Kalonji bushes, which are grown widely through India.

  • 35 mins cooking
  • Serves 6
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Naan bread
  • 2/3 cup (160ml) warm water
  • 1 teaspoon dried yeast
  • 1 teaspoon caster sugar
  • 2 cup (300g) plain flour
  • 1 teaspoon salt
  • 2 tablespoon yogurt
  • 4 tablespoon ghee, melted
  • 2 teaspoon kalonji


Naan bread
  • 1
    Whisk the water, yeast and sugar in small bowl until yeast dissolves, cover; stand in warm place about 10 minutes or until mixture is frothy.
  • 2
    Sift flour and salt into large bowl, add yeast mixture, yogurt and half of the ghee; mix to a soft dough. Knead dough on floured surface about 5 minutes or until dough is smooth and elastic. Place dough in large greased bowl, cover; stand in warm place 1½ hours or until dough has doubled in size.
  • 3
    Turn dough onto floured surface; knead 5 minutes or until smooth. Divide dough into six pieces; roll each piece into an oval about 20cm long.
  • 4
    Preheat grill to very hot. Cover oven tray with foil; grease foil. Cook ovals, one at a time, under grill about 2 minutes each side or until puffed and just browned. Brush naan with a little of the remaining ghee, sprinkle with a little of the kalonji; grill further 30 seconds. Keep naan warm while cooking remainder.