Nigella seed naans recipe
Serve up these homemade naan breads as part of a delicious weekend Indian feast. Warm and fluffy, this naan bread recipe is finished with a sprinkling of aromatic nigella seeds and can be served with a drizzle of spicy chilli oil, if liked.
See method- Serves 6
- 20 mins to prepare and 15 mins to cook, plus 1 hr rising
- 195 calories / serving
Ingredients
- 1 x 7g sachet fast-action dried yeast
- 1 tsp caster sugar
- 250g strong white flour, plus extra for dusting
- 1 tsp salt
- 3 tbsp natural yogurt
- 2 tbsp unsalted butter, melted
- vegetable oil, for greasing
- 1 tsp nigella seeds
- chilli oil, to serve (optional)
Each serving contains
- Energy
- 825kJ 195.0kcal
- Fat
- 5g
- Saturates
- 2g
- Salt
- 0.5g
- Sugars
- 2g
of the Reference intake
Carbohydrate 34.6gProtein 4.7gFibre 1.8g
Method
- Mix the yeast and sugar with 125ml lukewarm water. Set aside for 5 mins, or until frothy and starting to bubble.
- Mix the flour with the salt in a large bowl. Make a well in the centre and add the yeast mixture, yogurt and 1 tbsp of the butter. Quickly mix with a fork to make a soft dough, adding a splash more water if necessary.
- Lightly grease a large bowl with oil. On a lightly floured surface, knead the dough for 8 mins, or until smooth. Put the dough in the oiled bowl, cover with clingfilm and leave in a warm place for about 1 hr, or until doubled in size.
- Once risen, knock back the dough with your fist and knead briefly, then cut into 6 pieces. Roll each piece out into an oval measuring roughly 1cm in thickness. 5 In a nonstick frying pan set over a high heat, cook each naan for 6 mins, turning halfway, until cooked through and browned in places. Brush with the remaining butter and sprinkle with the nigella seeds. Transfer to a plate and cover with foil to keep warm while you cook the remaining naans. To serve, drizzle with the chilli oil, if using.
- See more Indian recipes
