10516 Indian Naan with Nigella Seeds 6 naan Wed Aug 16 14:21:00 -0700 2006 Mon Feb 25 11:02:31 -0800 2008 Indian Licensed http://www.chow.com/recipes/10516 Mon, 25 Feb 2008 19:02:31 GMT Fun to make and fun to eat Fun to make and fun to eat. 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.

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  • 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.
    • ]]>     http://www.chow.com Aliza Green 51 Side Dish 309 1 tablespoon nigella seeds

    ]]>     1/2 cup water

    ]]>     1 teaspoon dry yeast

    ]]>     1 cup plain, unsweetened yogurt

    ]]>     4 cups all-purpose flour

    ]]>     301 1 teaspoon salt

    ]]>     1 tablespoon vegetable oil

    ]]>     Melted butter for serving

    ]]>     19 bread 770 satisfying 745 ethnic 769 crowd pleaser 776 fun 680 impressive 435 vegetarian 332 vegan 1023 aliza green 393 exotic 1619 omnivore 836 adventurous