Indian Naan with Nigella Seeds

Name: Indian Naan with Nigella Seeds
Yield: 6 naan
Ingredients: 1 tablespoon nigella seeds; 1/2 cup water; 1 teaspoon dry yeast; 1 cup plain, unsweetened yogurt; 4 cups all-purpose flour; 1 teaspoon salt; 1 tablespoon vegetable oil; Melted butter for serving

Indian Vegetarian Bread

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6 naan

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Ingredients (8)

1 tablespoon nigella seeds
1/2 cup water
1 teaspoon dry yeast
1 cup plain, unsweetened yogurt
4 cups all-purpose flour
1 teaspoon salt
1 tablespoon vegetable oil
Melted butter for serving

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Nutritional Information

Calories270
Fat3.95g
Saturated fat0.94g
Trans fat0.01g
Carbs49.59g
Fiber1.95g
Sugar1.6g
Protein7.92g
Cholesterol3.98mg
Sodium258.86mg
Nutritional Analysis per serving (8 servings) Powered by

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Fun to make and fun to eat, these naan are topped with peppery nigella seeds for a distinctive and delicious twist.

What to buy: Whole nigella seeds should be jet black. Poor-quality seeds will have bits of husk mixed in. Nigella seeds are sold in Middle Eastern and Indian markets.

from: Field Guide to Herbs & Spices by Aliza Green

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Field Guide to Herbs & Spices

by Aliza Green

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Instructions

1Place nigella seeds and 1/2 cup cold water in a small saucepan and bring to a boil.
2Remove from the heat, transfer to a large bowl, and allow the mixture to cool until lukewarm, then sprinkle in dry yeast; add yogurt and stir well. Add 2 cups all-purpose flour and mix until well combined. Cover and leave in a warm place for 30 minutes, or until partially risen.
3Knead in salt, vegetable oil, and 2 cups all-purpose flour, kneading until the dough is smooth and elastic. Cover again and leave in a warm place until the dough has doubled in size, about 2 hours. Knead the dough briefly. Divide it into 6 portions, shape into balls, then roll out into rounds. Pull the rounds into long teardrops.
4Heat the oven to 450°F, preferably with a pizza stone in place. Lay 3 of the breads directly onto the stone (or a lightly oiled baking pan) and bake 5 minutes or until lightly browned. Repeat with remaining breads.
5Serve warm, brushed with butter.

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