This easy gluten-free naan recipe contains no egg or yeast and comes together in 30 minutes.
Combine flaxseed meal and 2 tbsp water in a small bowl and set aside for a couple minutes. Skip this step if using an egg.
Meanwhile, in another medium bowl, mix together all the dry ingredients.
Add the yogurt and oil to the flaxseed mixture (or egg) and stir to combine.
Start adding the yogurt mixture to the dry ingredients bit by bit, kneading the dough as you go. Then start adding warm water, bit by bit, as needed, making sure it is well absorbed before adding more. Depending on how watery your yogurt is, you may not need water at all.
Knead for a couple of minutes until the dough is well combined and soft. Cover and set aside for 15-20 minutes.
Now you will need to divide the dough into 6 balls. You can do this by rolling the dough into a log shape and then slicing it into 6 pieces. Or you can take pieces of dough and roll them into balls. Form the balls into a teardrop shape by rolling the bottom of the balls between your hands.
Once you've rolled out the naan, sprinkle them with nigella seeds (kalonji) seeds and lightly press the seeds so that they stick to the dough.
Brush with more butter or ghee, if desired. Cover with a cloth to keep warm while preparing the other naan. Serve hot.