Nigella Seed Naan Bread
Ingredients
- 250g strong white bread flour
- 7g packet fast yeast
- 1 tsp sugar
- 1 tsp salt
- 1 tsp nigella seeds
- 50g plain yoghurt
- 130ml warm water
- 2 tbsp ghee or butter or vegetable oil
Preparation
Put the warm water, sugar and yeast into a mixing bowl, give it a quick stir and leave it to activate for 5 minutes or until it is frothed up.
Add the remaining ingredients and combine, bring them together into a dough using your hands; if it seems too dry to come together, add one or two more tablespoons of water until it does, add a little flour to your hands and the kitchen surface and knead the dough for 6-7 minutes until it is nice and loose.
Put the dough back into the bowl and cover with a clean tea towel or cellophane and set aside to rise for at least one hour, preferably two; when the dough has risen, split it into four portions.
Roll out each portion thinly on a lightly floured surface into a round or teardrop shape, add to a very hot pan with a little butter or ghee and turn after approximately 90 seconds to cook the other side; each bread should puff up a little and have a nice bit of color on each side.
Notes
Nigella seeds are optional and can be left out if not available.
