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Nigella seed naans recipe

21 ratings

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
Healthy
Vegetarian

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
195kcal 10%
Fat
5g 8%
Saturates
2g 12%
Sugars
2g 2%
Salt
0.5g 9%

of the reference intake
Carbohydrate 34.6g Protein 4.7g Fibre 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.

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