Onion Naan

5 from 1 vote

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 an oven or stovetop.

Here are more Indian bread recipes you can make for your festive meals – Poori, Tandoori Roti, Punjabi Missi Roti.

Onion naan served on a plate.
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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.

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 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.

How To Make Onion Naan

Make The Dough

Add the following ingredients in 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
Dough ingredients added to a parat.

Mix well using your fingers.

Mixed well.

Add room temperature milk (approx 1 and ¼ cups) little by little and knead to make a soft dough.

Adding milk to make the dough.
Ready dough.

Oil a large bowl and transfer the dough to the bowl.

Dough transferred to an oiled bowl.

Cover with a damp kitchen towel and keep it in a warm place for 5-6 hours.

Dough covered with a damp cloth.

Make The Topping

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
Ready onion topping.

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.

Small ball made from the dough.

Take one ball and dust it with dry flour. Roll it to make a thin round or oval naan.

Dough ball rolled to make an oval.

Spread 2 tablespoon of onion topping over the naan and roll again to push the filling into the naan.

Onion mixture spread over the rolled 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 it to the hot tawa, water side down. It will stick to the griddle because of the water applied.

Naan flipped and water applied over it.
Naan transferred on hot tawa.

Now turn the tawa upside down over the flame.

Tawa turned upside down.

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.

Cooked onion naan smeared with butter.

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 on the other side for 1-2 minutes. 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 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.

Frequently Asked Questions

Is onion naan healthy?

No, it is not a healthy recipe. The dough is made using all-purpose flour, ghee, and oil, which are unhealthy ingredients. So, it is recommended that onion naan be eaten in moderation.

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Onion Naan is a delicious variation of classic Indian naan bread where the bread is topped with a delicious onion topping. Make this restaurant-style dish at home in an oven or stovetop.
5 from 1 vote

Onion Naan Recipe

Onion Naan is a delicious variation of classic Indian naan bread where the bread is topped with a delicious onion topping. Make this restaurant-style dish at home in an oven or stovetop.
Prep: 10 minutes
Cook: 30 minutes
Resting Time: 6 hours
Total: 6 hours 40 minutes
Servings: 12 pieces

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)
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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.

    Video

    YouTube video

    Notes

    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.

    Nutrition

    Calories: 175kcal, Carbohydrates: 34g, Protein: 5g, Fat: 2g, Saturated Fat: 0.3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 1mg, Sodium: 245mg, Potassium: 107mg, Fiber: 1g, Sugar: 2g, Vitamin A: 30IU, Vitamin C: 1mg, Calcium: 30mg, Iron: 2mg
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