Onion Naan

Name: Onion Naan
Total time: 2 h 10 min
Yield: 10 servings
Ingredients: ¾ cup whole milk; 1 envelope active dry yeast; 1 teaspoon sugar; 3½ cups all-purpose flour; 1 teaspoon kosher salt; 1 small onion; 1 cup whole-milk yogurt; 2 tablespoons melted ghee

A soft and fluffy Indian flatbread enriched with finely chopped onions, made with yogurt and milk for tenderness. This homemade naan is perfect for scooping up curries or enjoying on its own.

10 servings

2 hr 10 min

Published October 4, 2025

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Ingredients

•¾ cup whole milk
•1 envelope active dry yeast
•1 teaspoon sugar
•3½ cups all-purpose flour
•1 teaspoon kosher salt
•1 small onion
•1 cup whole-milk yogurt
•2 tablespoons melted ghee

Cooking Instructions

1.
Heat milk in a small saucepan over medium-low heat until an instant-read thermometer registers 100°F. Transfer to a small bowl and whisk in yeast and sugar. Let stand until foamy, about 10 minutes.
10 min
2.
Whisk 3 1/2 cups flour and 1 teaspoon salt in a large bowl to blend. Add yeast mixture, onion, yogurt, and 2 tablespoons ghee. Mix dough until blended but still shaggy.
5 min
3.
Transfer dough to a lightly floured work surface. Knead until a smooth dough forms, adding flour as needed (dough will be sticky), about 5 minutes. Lightly grease another large bowl with ghee, place dough in bowl, and turn to coat. Cover with plastic wrap. Let rise in a warm, draft-free area until doubled in size, about 1 hour.
65 min
4.
Punch down dough and divide into 10 pieces. Using floured hands, roll each piece into a ball on a lightly floured surface. Cover with plastic wrap; let rest 10 minutes.
10 min
5.
Heat a large cast-iron or other heavy skillet over medium-high heat. Lightly coat with ghee. Working with 1 piece at a time, stretch dough with your hands or roll out with a rolling pin to 1/8" thickness. Sprinkle with salt. Cook until lightly blistered, puffed, and cooked through, about 2 minutes per side. Wrap in foil to keep warm until ready to serve.
40 min
6.
DO AHEAD: Naan dough can be made 4 hours before shaping. Cover and chill.

Cooking Instructions

Heat milk in a small saucepan over medium-low heat until an instant-read thermometer registers 100°F. Transfer to a small bowl and whisk in yeast and sugar. Let stand until foamy, about 10 minutes.

10 min

Whisk 3 1/2 cups flour and 1 teaspoon salt in a large bowl to blend. Add yeast mixture, onion, yogurt, and 2 tablespoons ghee. Mix dough until blended but still shaggy.

5 min

Transfer dough to a lightly floured work surface. Knead until a smooth dough forms, adding flour as needed (dough will be sticky), about 5 minutes. Lightly grease another large bowl with ghee, place dough in bowl, and turn to coat. Cover with plastic wrap. Let rise in a warm, draft-free area until doubled in size, about 1 hour.

65 min

Punch down dough and divide into 10 pieces. Using floured hands, roll each piece into a ball on a lightly floured surface. Cover with plastic wrap; let rest 10 minutes.

10 min

Heat a large cast-iron or other heavy skillet over medium-high heat. Lightly coat with ghee. Working with 1 piece at a time, stretch dough with your hands or roll out with a rolling pin to 1/8" thickness. Sprinkle with salt. Cook until lightly blistered, puffed, and cooked through, about 2 minutes per side. Wrap in foil to keep warm until ready to serve.

40 min

DO AHEAD: Naan dough can be made 4 hours before shaping. Cover and chill.