Naan with black cumin

Name: Naan with black cumin
Total time: 1 h 30 min
Yield: 6 naans
Ingredients: 300 g plain flour; 1 sachet dried yeast (7 g); 1 teaspoon sugar; 1 teaspoon salt; 150 g full-fat yoghurt; 80 ml lukewarm water; 2 tablespoons oil; 2 teaspoons black cumin seeds; 2 tablespoons melted butter

Updated on 10 October 2026

Makes: 6 naans
Time: 30 min + 1 hr rising
From: Black cumin

Ingredients

300 g plain flour
1 sachet dried yeast (7 g)
1 teaspoon sugar
1 teaspoon salt
150 g full-fat yoghurt
80 ml lukewarm water
2 tablespoons oil
2 teaspoons black cumin seeds
2 tablespoons melted butter

Method

Mix the flour, yeast, sugar and salt in a bowl. Add the yoghurt, water and oil and knead for 8 to 10 minutes into a smooth, slightly sticky dough.
Cover and leave to rise somewhere warm for an hour, until doubled in size.
Divide into 6 balls and roll or press each one into an oval about 5 mm thick. Press in a few black cumin seeds.
Heat a heavy-based frying pan over a high heat without oil. Cook each naan for 1 to 2 minutes until it puffs up in places, turn it over and cook for another minute.
Brush the warm naans with melted butter and serve straight away.

Storing: Best fresh. Once cooled, they freeze for a month; reheat in a dry frying pan or in the oven.