Be sure to try the Nann; Indian popular bread. You will be surprised! Use your creativity and experiment with stuffing them. Check recipe tips for other suggestions.
- 50 grams of butter or ghee
- 200 ml of warm water
- 500 grams of wheat flour
- Wheat flour for sprinkling
- 1 teaspoon sugar
- 2 teaspoons active dry yeast
- 100 ml plain natural yogurt
- 2 teaspoons nigella seeds
- Melt the butter in a pan or in the microwave and set aside.
- In a bowl, mix the flour, sugar, yeast, salt and seeds.
- Make a hole and add the warm water, yogurt and melted butter.
- With a wooden spoon, mix everything gently.
- Mix for 5 minutes until you get a rustic dough.
- Cover with PVC film.
- Let it rest for 1 hour or until it doubles in size.
- Preheat the oven to 240ºC.
- Place two nonstick baking sheets in the oven.
- Press down on the risen dough with your closed hand.
- Knead the dough on a floured surface and divide the dough into four pieces.
- Open each piece in oval shape with 24 cm.
- Place on baking sheets and bake for approximately 7 minutes, until well risen.
- Preheat the grill to the highest temperature.
- Place the naan on the grill pan.
- Bake them for 30/40 seconds on each side or until golden and inflated.
- Be careful not to burn them.
- Transfer them to a wire rack and serve warm.
The bread can be baked in a conventional oven.
Nigella seed is widely used in Indian cuisine and in the Middle East. In India it is known for Kalonji.
The seed is black and triangular. Do not confuse it with black sesame.
It is popularly known as Cumin Negronoo should be confused with o cominous common.
Nigella seeds you can find at home/spices stores, herbs, seasonings and special ingredients. Also in virtual stores selling spices, salts, oils and vinegars, etc.
Also try the cilantro and garlic naan. In item 2 of the preparation method, add 2 crushed garlic cloves and 4 tablespoons of chopped cilantro.
See also Mexican muffin.