Onion Naan Recipe
Onion Naan is a delicious variation of classic Indian naan bread. It consists of bread topped with a delicious onion topping. You can make this restaurant-style dish at home in the oven or on the stovetop.
Here are more Indian bread recipes you can make for your festive meals – Poori, Tandoori Roti, Punjabi Missi Roti.
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Table of Contents
About Onion Naan
Onion Naan is a delicious variation on the classic Plain Naan.
The leavened (made with yeast or other raising agents) all-purpose flour dough is rolled and topped with a mixture of onions, cilantro, spices, and onion seeds. It is then cooked in the oven or directly over the gas flame until brown spots appear, and the naan is well-cooked.
The onion mixture adds a nice spicy bite to the soft, fluffy naan, making it even 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.
Ingredients
All-Purpose Flour – This Indian bread is traditionally prepared with all-purpose flour (maida).
You can substitute all-purpose flour with whole wheat flour or use a combination of both flour. 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.
How To Make Onion Naan
Make The Dough
Step 1: Add the following ingredients to a large bowl or a parat.
- 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
Step 2: Mix well using your fingers.
Step 3: Add room-temperature milk (about 1 ¼ cups) little by little, kneading until a soft dough forms.
Step 4: Oil a large bowl, then transfer the dough to it.
Step 5: Cover with a damp kitchen towel and keep it in a warm place for 5-6 hours.
Make The Topping
Step 6: Mix the following ingredients in a bowl.
- 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
Roll The Naan
Step 7: Divide the dough into 12 equal parts, then roll each into a smooth ball.
Note: Keep the remaining dough covered with a kitchen towel; otherwise, it will dry out.
Step 8: Take one ball and dust it with dry flour. Roll it to make a thin round or oval naan.
Step 9: Spread 2 tablespoon of onion topping over the naan, then roll it again to push the filling into the naan.
Step 10: Flip the naan and roll it once more gently.
Cook The Naan
On An Inverted Tawa Over The Stovetop
Step 11: Heat a tawa (griddle) over high heat.
Step 12: 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.
Step 13: Now turn the tawa upside down over the flame.
Step 14: Cook till brown spots appear on the surface. Keep moving the tawa back and forth so that the naan cooks evenly.
Step 15: Flip the tawa and cook for 20-30 seconds.
Step 16: Brush generously with ghee or butter and serve hot.
In A Pan Over The Stovetop
Heat a heavy skillet or a frying pan over high heat until it becomes extremely hot. You don’t need to use any oil or butter for this step.
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 for 1-2 minutes on the other side. Brush generously with ghee or butter and serve hot.
In An Oven
Preheat the oven to the highest temperature setting possible.
Place the rolled onion naan on a baking sheet, 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.
Other Indian Bread Recipes We Recommend
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Palak Paratha Recipe (Spinach Paratha)
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Chilli Cheese Paratha Recipe
Indian Breads
Ajwain Paratha Recipe
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Onion Naan Recipe
Ingredients
For The Dough
- 4 cups all-purpose flour (maida)
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon cooking oil
- ¼ cup room temperature plain yogurt (dahi, curd)
- room temperature milk (approx 1 and ¼ cups, to knead the dough)
- butter or ghee (to slather on naan)
For The Topping
- 1 cup chopped onions (chopped)
- 2 tablespoons chopped cilantro (fresh coriander leaves)
- ½ teaspoon red chili powder
- ½ teaspoon salt
- ½ teaspoon chaat masala powder
- ½ teaspoon kalonji (onion seeds)
Instructions
Make The Dough
- Add all-purpose flour, baking soda, baking powder, salt, sugar, cooking oil, and, yogurt, in a large bowl or a parat.
- Mix well using your fingers.
- Add milk little by little and knead to make a soft dough.
- Oil a large bowl and transfer the dough to the bowl.
- Cover with a damp kitchen towel and keep it in a warm place for 5-6 hours.
Make The Topping
- Mix onions, cilantro, red chili powder, salt, chaat masala powder, and kalonji seeds in a bowl.
Roll The Naan
- Divide the dough into 12 equal parts and roll each part to make a smooth ball.
- 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.
- Spread 2 tablespoons of onion topping over the naan and roll again to push the filling into the naan.
- Flip the naan and roll it once more gently.
Cook The Naan
On An Inverted Tawa Over The Stovetop
- Heat a tawa (griddle) over high heat.
- Apply water on the plain side of the naan and transfer the naan to the hot tawa, water side down. It will stick to the griddle because of the water applied.
- Now turn the tawa upside down over the flame.
- 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.
In A Pan Over The Stovetop
- Heat a heavy skillet or a frying pan over high heat until it becomes extremely hot. You don’t need to use any oil or butter for this step.
- Transfer the rolled naan with the topping side up onto 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 continue cooking for another 1-2 minutes on the other side. Brush generously with ghee or butter and serve hot.
In An Oven
- Preheat the oven to the highest temperature setting possible.
- Place the rolled naan directly on a baking sheet with the topping side up. Bake for about 2-4 minutes on one side or until it puffs up and starts to turn golden brown. Brush generously with ghee or butter and serve hot.