Prepare Simple Kalonji Seed Naan

Naan is probably the easiest yeast-leavened bread you can possibly make at home. It only takes about an hour to prepare (most of that time waiting for the dough to rise), uses ingredients you probably already have in your pantry and doesn't require any special equipment (not even an oven).

I like using bread flour to make naan because it results in a more chewy texture, but if you prefer your naan softer, you can use all-purpose flour instead. I also like using yogurt as the liquid because it lends a wonderful cheese-like flavor to the dough while imparting a hint of acidity, but milk, or even water, will work in a pinch.

Lastly, I've also added kalonji seeds (also known as nigella, black cumin, black caraway or onion seeds), for the little bursts of cumin-like flavor they add to the bread, but you can replace them with other seeds such as cumin, fennel or sesame, or just leave them out entirely for a plain naan.

This naan makes the perfect accompaniment to South Asian classics like Butter Chicken, Chicken Jalfrezi, or Chana Dal.