Onion Naan
Onion Naan is a flavorful North Indian North Indian Recipes dish prepared with quality ingredients. Heat milk in a small saucepan over medium-low heat until an instant-read thermometer registers 100°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat milk in a small saucepan over medium-low heat until an instant-read thermometer registers 100°F.
Transfer to a small bowl and whisk in yeast and sugar.
Let stand until foamy, about 10 minutes.
Whisk 3 1/2 cups flour and 1 teaspoon salt in a large bowl to blend.
Add yeast mixture, onion, yogurt, and 2 tablespoons ghee.
Mix dough until blended but still shaggy.
Transfer dough to a lightly floured work surface.
Knead until a smooth dough forms, adding flour as needed (dough will be sticky), about 5 minutes.
Lightly grease another large bowl with ghee, place dough in bowl, and turn to coat.
Cover with plastic wrap.
Let rise in a warm, draft-free area until doubled in size, about 1 hour.
Punch down dough and divide into 10 pieces.
Using floured hands, roll each piece into a ball on a lightly floured surface.
Cover with plastic wrap; let rest 10 minutes.
Heat a large cast-iron or other heavy skillet over medium-high heat.
Lightly coat with ghee.
Working with 1 piece at a time, stretch dough with your hands or roll out with a rolling pin to 1/8" thickness.
Sprinkle with salt.
Cook until lightly blistered, puffed, and cooked through, about 2 minutes per side.
Wrap in foil to keep warm until ready to serve.
DO AHEAD: Naan dough can be made 4 hours before shaping.
Cover and chill.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.