Preparation of Nigella Naan Bread

Nigella naan bread is a spicy and aromatic version of the classic Indian bread, perfect to pair with the richer curries and creamy dishes of this extraordinary gastronomic culture.

Originating in India and widespread in other parts of the Indian subcontinent, naan is a pita bread , traditionally baked in a tandoor, an oven typical of these regions. With a few adjustments, it can easily be adapted to cooking in a traditional oven or on a heavy pan.

Nigella naan bread is perfect as an accompaniment to dishes full of flavor such as curries, stews or to enjoy with spicy sauces. I really love it combined with chickpea curry , in which I also use nigella seeds for the sauté, creating a fragrant and all-encompassing experience.

There are different variations of naan bread, the most popular are garlic and cheese ones. I chose to try this version with nigella seeds , also known as kalonji seeds, which add a unique flavor and an unmistakable aroma to the bread.

Nigella *, also known as black cumin, is a spice with anti-inflammatory and immunostimulating properties , rich in antioxidants that help protect cells and neutralize free radicals.

 INGREDIENTS

• 500 g 00 flour
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 teaspoons dry yeast
• 150 ml warm water
• 150 ml Greek or plain yogurt
• 2 tablespoons seed oil
• 1 egg
• 2 tablespoons nigella seeds

PREPARATION

• Serves 8 nigella naan
• Difficulty: Easy
• Preparation time: 15 minutes
• Cooking time: 20 minutes
• Rest time: 1 hour
• Category: Bread
• Type of cuisine: India

 HOW TO MAKE NIGELLA NAAN BREAD

1.I mixed the flour, sugar, salt and yeast in a large bowl, creating a small well in the center to add the water, yogurt, oil and egg.

After obtaining a smooth dough, I kneaded it on a lightly floured surface for about 10 minutes, until it was smooth and elastic.

Next, I placed the dough in a greased bowl, covered with a damp cloth and left to rise in a warm place for about 1 hour, until it doubled in volume.

2.I took the leavened dough again, divided it into 8 equal parts, forming balls and leaving them to rest for another 10 minutes.

Then I rolled each ball into an oval shape about 5mm thick. I heated a heavy skillet over high heat and lightly brushed one side of the naan with water.

I placed it in the pan wet side down and, as soon as it started to bubble, I sprinkled the surface with nigella seeds and turned the naan.

3.I cooked it for about 2-3 minutes until it showed nice brown spots on the underside. I repeated the process for all the dough pieces.

I served the naans warm, brushed with a little melted butter (or ghee) for a touch of extra flavour.