Side dishes
Naan Bread with Onion and Cumin
These leavened, oven-baked flatbreads are popular all across Asia. Traditional baking in a clay oven gives them a lovely crunchy exterior with a fluffy inside and a slightly charred appearance – but you can achieve good results in your oven at home. These are Persian in origin, where the word 'naan' translates simply as ‘bread’.
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Details
- Difficulty
- Easy
- Prep
- 20 min
- Active
- 20 min
- Cook
- 90 min
- Total
- 90 min
- Yield
- 6 pieces
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- Category
- Side dishes
- Time
- Over 1 hour
- Nutrition
- Under 500 kcal
- Difficulty
- Easy
- Rating
- Well rated
- cumin seeds
- 1 tbsp
- strong white bread flour
- 16 oz
- dried onions
- 1.1 oz
- plain yoghurt
- 7.1 oz
- milk
- 3.5 oz
- vegetable oil
- 1.1 oz
- dried instant yeast
- 1 tsp
- caster sugar
- 1 tsp
- fine sea salt
- 1 tsp
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 11.6 g
- Energy
- 1,555.6 kJ
- Calories
- 371.8 kcal
- Fat
- 8.2 g
- Fibre
- 2.6 g
- Carbohydrates
- 61.9 g
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