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“ A naan is a flat, white Indian bread that is traditionally baked in a clay oven called a ‘tandoor’. This recipe, however, is modified so that the naans can be baked in your normal electric oven.”
3hrs 40mins
6 pieces

Ingredients Nutrition


  1. Sift the flour, salt, nigella seeds and baking powder into a bowl. Make a well in the centre.
  2. In another bowl, mix together the sugar, milk, eggs, and half of the oil.
  3. Add this mixture into the bowl of flour, making sure that you pour into the centre. Now knead well to form a soft dough. You can add a little water while kneading.
  4. Next, tip in the remaining oil and knead again. Once the oil has been absorbed by the dough, cover it with a damp cloth and let it stand.
  5. Knead the dough once again after about 20 minutes. Cover it and let it stand for about 3 hours. Preheat the oven at high, about 30 minutes ahead of actually making the naan.
  6. Make 8 balls out of the dough and leave them aside for a few minutes. Now use your plams to shape each ball of dough into an oval patty.
  7. Bake the naan bread on higheee until puffed up and golden brown. Serve hot with chicken korma or chicken tikka masala.
  8. Tips:
  9. Nigella seeds are nothing but seeds of the onion plant and are readily available at Indian stores. They may also be called ‘kalaunji’.

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