Onion Stuffed Naan

READY IN: 2hrs 8mins
YIELD: 8 naan




  • Dough:.
  • Add sugar and yeast to warm water. Let stand 10 minutes. Add yogurt, ghee, and egg. Mix. we will call this yeast water.
  • In a large bowl, mix salt and flours.
  • Add yeast water, and knead about 12 minutes. Cover with a damp cloth, and let stand for about an hour till it doubles in size. Ideal room temperature for dough to work will be around 80ºF.
  • Punch down dough. Knead again and let it stand another hour till double in size.
  • Divide dough in 8 equal size balls. Each ball will make one Naan. If you wish, you may put these balls in a freezer zip-lock bag and freeze away. To thaw, put them in the refrigerator section over night.
  • Onion Mixture:.
  • Melt the Ghee in a large frying pan. Add the onion and cook 5 minutes or until softened. remove from the heat and add the seasoning and chopped cilantro. Set aside.
  • Baking Naan:.
  • Preheat oven to 450 ºF.
  • Divide the dough ball into two smaller but equal balls.
  • Roll out one dough ball by hand to about 5" diameter set aside.
  • Roll out the second dough ball by hand to about 5" diameter. Sprinkle about one Tablespoon of onion evenly on the top.
  • Put the saved 5" diameter dough on top of the onions. Press and roll out to 6" round, oval or triangular shape.
  • Wet you hand and lightly brush the top of the Naan. Sprinkle some cilantro evenly on the surface as garnish. Press the chopped cilantro leafs onto the surface.
  • Brush the top of the rolled Naan with melted Ghee.
  • Grease a baking sheet. Put the Naan on the baking sheet. Bake 6 to 8 minutes.
  • Repeat until all the Naan have been baked.