Cumin Nan
Elevate your homemade bread game with this irresistible cumin naan recipe, a fragrant and flavorful twist on the classic Indian flatbread. Made with the warm, nutty aroma of toasted cumin seeds, this naan is beautifully soft, fluffy, and perfect for scooping up curries or as a standalone treat. The dough is enriched with plain yogurt for a tender texture, while a brush of melted butter or ghee adds a luxurious finish. Garnish with fresh cilantro for a bright, herby touch. With minimal ingredients and a simple stovetop cooking method, this cumin naan brings the authentic taste of Indian cuisine to your kitchen in just over an hour. Perfect for dinner parties, weeknight meals, or as a snack, it’s a must-try for bread enthusiasts and spice lovers alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 1 teaspoons Sugar
- 0.75 cups Warm water
- 0.25 cups Plain yogurt
- 2 tablespoons Vegetable oil
- 1 teaspoons Salt
- 2 teaspoons Cumin seeds
- 2 tablespoons Butter or ghee (melted for brushing)
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5-10 minutes until it becomes frothy.
In a large mixing bowl, combine the flour, salt, and cumin seeds. Mix well.
Add the yogurt, vegetable oil, and yeast mixture to the dry ingredients. Stir until a shaggy dough forms.
Transfer the dough to a floured surface and knead for 8-10 minutes, until smooth and elastic. If the dough is sticky, add a small amount of flour, a tablespoon at a time.
Place the dough in a lightly oiled bowl, cover it with a damp towel or plastic wrap, and let it rise in a warm place for 1 hour, or until it doubles in size.
Punch down the dough and divide it into 6 equal portions. Roll each portion into a ball.
On a floured surface, roll out each dough ball into an oval or round shape, about 1/4 inch thick.
Preheat a skillet or cast-iron pan over medium-high heat. Place one naan onto the hot pan and cook for about 2 minutes, until bubbles form and the bottom is golden brown. Flip and cook the other side for about 1-2 minutes.
Remove the naan from the pan and immediately brush with melted butter or ghee. Garnish with chopped cilantro, if desired.
Repeat the cooking process with the remaining dough portions. Serve warm.
Nutrition Facts
Calories |
1841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.6 g | 71% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 2426 mg | 106% | |
| Total Carbohydrate | 288.6 g | 105% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 9.4 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 227 mg | 17% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 772 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
