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.
- Yield: 6 naan
- 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
- Place nigella seeds and 1/2 cup cold water in a small saucepan and bring to a boil.
- Remove 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.
- Knead 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.
- Heat 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.
- Serve warm, brushed with butter.