I don’t have eatable nigella seeds in my kitchen (except the idea to buy it as the seeds in a garden shop close to spring season) but this is not a reason not to bake this Indian naan flatbread.
Naan, there is something Finnish in this name because of two vowel sounds in a row.
But without ghee this recipe is really not worth approaching.
- 500 g all propose flour
- 150 g yogurt
- 150 g warm water
- 30 g ghee
- 7 g salt
- 5 g sugar
- 2 tsp dry yeast
- Sesame, nigella, cumin, garlic – on your choice
- Mix flough and yeast.
- Mix salt and sugar with water, ghee and yogurt, then add this mixture to flough.
- Knead the dough for 10-15 minutes.
- Put the dough into a large bowl, cover it with plastic bag and leave to ferment for 1 hour: the dough should double in volume.
- Divide the dough into 8 pieces.
- Roll each piece into a flat cake 0.5 cm thick.
- Sprinkle herbs or seeds over the flat cake and roll on top with a rolling pin.
- Preheat oven with bread stone to 250 C.
- Bake the flatbreads for 2-4 minutes on each side.
- Hot naans brush with ghee.
- Stack the naans and cover with a towel.