Naan bread with onion seeds (Nigella seeds) is the most common naan bread. It is a natural part of Indian food, but they are also popular in many other countries in South and West Asia. Nanbrød are very easy to make yourself and taste much better than the half-baked ones from the grocery store. This recipe makes 8 naan breads and has a lovely onion seed (nigella seed) flavor, which you can find in Asian shops and some well-stocked grocery stores.
600g mel
1 ts salt
2 teaspoons sugar
2 dl milk
1/2 packet yeast
3 dl yoghurt
4 tbsp olive oil
2 tablespoons onion seeds
Knead everything well together and add more flour if necessary.
Let the dough rise for 1 hour, or more, before dividing the dough into 8 equal parts, shape them into buns and let them rise for 1 hour under a cloth.
Press them out to an oval shape, preferably quite thin. Place them on a baking tray with parchment paper and let them rise for another 30 minutes. Put the oven on full heat, with me it is 300 degrees.
Let the naan breads bake high in the oven for 6-8 minutes. They should get a nice color, but make sure they do not sting, because this goes fast.
When they are done, grease them with ghee or butter and serve.
A little tip: Bake some of the breads halfway and put them in the freezer. To use them, take them out of the freezer, they thaw quickly, and finish frying them, before greasing them with ghee (or butter).
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