Flatbread from India, seasoned with Nigella seeds
Kick things up a notch with this tasty nigella seed naan recipe! Crafting and chowing down on these bad boys is a total blast. A sprinkle of peppery nigella seeds adds an extraordinary, mouthwatering twist.
On your shopping list: Always ensure those nigella seeds are jet black, evading any poor-quality seeds containing bits of husk. Grab them at Middle Eastern and Indian markets.
Yield: 6 naan
Ingredients (8)- 1 tablespoon nigella seeds- 1/2 cup water- 1 teaspoon dry yeast (optional - for an extra rise)- 1 cup plain, unsweetened yogurt- 4 cups all-purpose flour- 1 teaspoon salt- 1 tablespoon vegetable oil- Melted butter for serving (or garlic butter for an extra kick!)
Let's Get Cooking!
- Bring together nigella seeds and 1/2 cup cold water in a saucepan; heat until boiling. Remove from heat and transfer to a large bowl, allowing cool down until lukewarm. Then, mix in dry yeast and yogurt.
- Incorporate 2 cups all-purpose flour, forming a batter-like consistency. Cover and leave in a cozy spot for 30 minutes, or until partially risen.
- Knead in salt, vegetable oil, and 2 cups all-purpose flour, continuing until dough is smooth and elastic. Let rise again in a warm place for about 2 hours, until doubled in size. Knead briefly, and divide into 6 portions. Roll out into rounds, then transform into long teardrops.
- Heat the oven to 450°F, preferably with a pizza stone in place. Arrange 3 of the dough pieces directly onto the stone (or a lightly oiled baking pan) and bake for 5 minutes or until lightly browned. Repeat with remaining dough pieces.
- Serve warm, brushed with (garlic) butter.
(Pro tip: For additional flavor and crunch, place naan on an open flame for a few seconds after cooking.)
Enrichment Insights:- Want an extra rise? Try warm water to activate your yeast first.- Cooking at high heat produces that marvelous, crispy exterior and delightful, soft interior texture.- Brushing with melted butter (or garlic butter!) after cooking provides an additional layer of flavor and tenderness.
- When shopping for ingredients, it is recommended to buy nigella seeds from Middle Eastern and Indian markets as they are more likely to sell high-quality, jet-black seeds without any husk.
- In the recipe, the instructions call for a tablespoon of nigella seeds, which adds a peppery, mouthwatering twist to the tasty nigella seed naan.
- The yield of this tasty nigella seed naan recipe is 6 naan, each ones selling as a cultural treat during festive occasions or casual gatherings.
