Nigella Seeds Naan

There’s something about the smell of naan sizzling on a hot pan that takes me straight back to my old flat in East London. Tiny kitchen, window always fogged up from the steam, and me, dancing around with a pan in one hand and butter in the other. This Nigella seeds naan — oh, it was the sidekick for every curry night I hosted.

The black specks of nigella, or “kalonji” as some call it, always brought that nutty, peppery perfume to the table. Soft, fluffy bread with just the right chew… and every time someone tore a piece and dipped it into a rich daal or a buttery chicken curry, the room would go quiet. That’s how I knew I got it right.

Whether you’re making a feast or just want a warm, pillowy bite with a smear of hummus — this is your bread.

Ingredients List

• 1 x 7g sachet fast-action dried yeast — helps that dough rise nice and airy.
• 1 tsp caster sugar — gives the yeast something to feed on.
• 250g strong white flour, plus more for dusting
• 1 tsp salt
• 3 tbsp natural yogurt — makes the naan tender and adds a lovely tang.
• 2 tbsp unsalted butter, melted — for richness.
• Vegetable oil, for greasing
• 1 tsp nigella seeds — the star of the show. Smoky, herby, and utterly moreish.
• Chilli oil, to serve (optional but brilliant if you like a little heat)

How To Make It

1. In a small bowl or mug, mix your yeast, sugar, and 125ml lukewarm water. Let it sit for 5–10 minutes until it’s foamy and smells a bit like a brewery (that’s good!).
2. In a large mixing bowl, combine flour and salt. Make a well in the centre and pour in the yeast mix, yogurt, and 1 tbsp of the melted butter.
3. Stir it all together with a fork or your hands (I always start with a fork, but end up diving in barehanded — no regrets).
4. Knead it on a lightly floured surface for 7–8 minutes until it’s smooth, springy, and no longer sticks to your palms.
5. Lightly oil a clean bowl, pop in the dough, cover it with cling film or a damp tea towel, and let it rise somewhere warm for about an hour. It should double in size — like a puffy little cloud.
6. Here’s where I usually forget to preheat the pan. Do it now! You want a heavy frying pan or skillet on high heat.
7. Knock the dough back (gently punch it), then knead briefly. Divide into six pieces. Roll each into an oval, about 1cm thick.
8. Dry-fry the naans one at a time in the hot pan for about 2–3 minutes each side, or until they puff and char in spots.
9. Brush the hot naan with the remaining melted butter and sprinkle with nigella seeds while they’re still warm. Keep them wrapped in foil or a tea towel while you finish the batch.
10. If you fancy, a drizzle of chilli oil over the top gives it a spicy finish. Heaven.

Common Mistakes

Why didn’t my naan rise?
Either the yeast was old, or the water was too hot and killed it. Been there, done that. Lukewarm is key — think baby bath temperature.

Why is my naan dough sticky or tough?
Sticky? Too much water. Tough? You probably added too much flour or over-kneaded. Add flour a tablespoon at a time and knead just until smooth.

Why doesn’t it puff up like restaurant naan?
They often use tandoors that hit 480°C! We’re working with a pan here — but a roaring hot one and a thinner roll-out help mimic that.

Why did my seeds fall off?
Brush the naan with butter first, then add the seeds while it’s hot so they cling on.

Why does mine taste bland?
Salt shy? Yogurt too sour? Play with ratios next time — and don’t forget that finishing butter makes a world of difference.

Storage And Reheating Tips

• Fridge: Once cool, wrap in foil or pop in an airtight bag. Keeps for 2 days.
• Freezer: Wrap individually in foil or cling film, then into a freezer-safe bag. Freeze for up to 3 months.

Reheating:

• Oven: Wrap in foil, bake at 175°C (350°F) for 7–10 minutes.
• Stovetop: Dry heat each side in a skillet for 1–2 minutes.
• Grill: 1 minute per side for that smoky touch.
• Microwave: Wrap in a damp paper towel. 20–30 seconds max — don’t overdo it or it’ll go rubbery.

What To Serve With It

• Butter Chicken or Paneer Makhani — rich, creamy curries just love this naan.
• Chana Masala or Tadka Daal — saucy dishes soak in beautifully.
• Raita and Mango Chutney — for contrast and zing.

Or tear it up and dunk in soup. I even had one with a fried egg once — not traditional, but not terrible.

FAQs

Can I make this naan gluten-free?
You can try, but gluten-free flours won’t give the same stretch or fluff. You’ll need xanthan gum and a soft touch. Not quite the same, but doable.

Can I make it without yogurt?
Yes — substitute with buttermilk or a bit of milk + lemon juice. It won’t be quite as tangy, but still delicious.

Can I use plain flour instead of strong white flour?
Yes, it’ll still work. The texture will be a little softer and less chewy.

Do I need a tandoor or pizza stone?
Nope. A hot pan works great. But if you’ve got a pizza stone, go wild.

Is it okay to skip the nigella seeds?
Technically yes — but you’ll lose that distinctive flavour. If you must, black sesame could work, but it’s not quite the same.

Try More Recipes:

• Nigella Turkey And Ham Pie
• Nigella Chicken Liver Pate
• Nigella Chicken Tagine