Onion Naan Recipe Whiskaffair

on Oct 03, 2023, Updated Dec 23, 2023 Here are more Indian bread recipes you can make for your festive meals – Poori, Tandoori Roti, Punjabi Missi Roti.

About Onion Naan

Onion Naan is a delicious version of classic Plain Naan. The leavened all-purpose flour dough is rolled and topped with a mixture of onions, cilantro, spices, and onion seeds. It is then cooked in an oven or directly over the gas flame until brown spots appear, and the naan is cooked well. The onion mixture adds a nice spicy bite to the soft and fluffy naan, making it much more delicious. In restaurants and dhabas, onion naan is cooked in a tandoor (clay oven), but using my trick to cook these over direct flame gives very similar results at home. My recipe does not use yeast, requires only a few pantry ingredients, and tastes exactly like the one you get at a restaurant. Serve onion naan for your festive or special meals with dal, curry, sabzi, raita, and salad. You can substitute all-purpose flour with whole wheat flour or use a combination of both flour to make it a little healthier. The taste and texture will differ a bit. Baking Soda and Baking Powder help leaven the dough and make onion naan soft and fluffy. Yogurt and Milk – The dough is kneaded using yogurt and milk. Yogurt also helps leaven the dough, making it rise. Others – You will also need salt, sugar, cooking oil, and salted butter. For The Topping – You will need onions, coriander, red chili powder, salt, chaat masala powder, and kalonji (onion seeds). This mixture adds a nice bite to the soft and fluffy Naan.

4 cups all-purpose flour ½ teaspoon baking soda 1 teaspoon baking powder ½ teaspoon salt 1 tablespoon sugar 1 tablespoon cooking oil ¼ cup room temperature plain yogurt

Mix well using your fingers. Cover with a damp kitchen towel and keep it in a warm place for 5-6 hours.

1 cup chopped onions 2 tablespoon finely chopped cilantro ½ teaspoon red chili powder ½ teaspoon salt ½ teaspoon chaat masala powder ½ teaspoon kalonji seeds

Note – Keep the remaining dough covered with the kitchen towel; otherwise, it will dry out. Take one ball and dust it with dry flour. Roll it to make a thin round or oval naan. Flip the naan and roll it once more gently. Apply water on the plain side of the naan and transfer it to the hot tawa, water side down. It will stick to the griddle because of the water applied. Cook till brown spots appear on the surface. Keep moving the tawa back and forth so that the naan cooks evenly. Flip the tawa and cook for 20-30 seconds. Brush generously with ghee or butter and serve hot. Transfer the rolled naan, topping side up, to the hot skillet. Let it cook for about 1-2 minutes; you should see it begin to inflate and develop a slight char on the undersurface. Flip the bread over and cook on the other side for 1-2 minutes. Brush generously with ghee or butter and serve hot. Place the rolled naan on a baking sheet with the topping side up. Bake for about 2-4 minutes on one side until it puffs up and turns golden brown. Brush generously with ghee or butter and serve hot.