A good curry just isn't complete with a hearty serve of that classic Indian bread, naan. Kalonji, which may also be called nigella, refers to small black seeds grown on Kalonji bushes, which are grown widely through India.
Naan bread
Make your own naan at home and you'll never go back to store bought.
- 35 mins cooking
- Serves 6
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Ingredients
Naan bread
- 2/3 cup (160ml) warm water
- 1 teaspoon dried yeast
- 1 teaspoon caster sugar
- 2 cup (300g) plain flour
- 1 teaspoon salt
- 2 tablespoon yogurt
- 4 tablespoon ghee, melted
- 2 teaspoon kalonji
Method
Naan bread
- 1Whisk the water, yeast and sugar in small bowl until yeast dissolves, cover; stand in warm place about 10 minutes or until mixture is frothy.
- 2Sift flour and salt into large bowl, add yeast mixture, yogurt and half of the ghee; mix to a soft dough. Knead dough on floured surface about 5 minutes or until dough is smooth and elastic. Place dough in large greased bowl, cover; stand in warm place 1½ hours or until dough has doubled in size.
- 3Turn dough onto floured surface; knead 5 minutes or until smooth. Divide dough into six pieces; roll each piece into an oval about 20cm long.
- 4Preheat grill to very hot. Cover oven tray with foil; grease foil. Cook ovals, one at a time, under grill about 2 minutes each side or until puffed and just browned. Brush naan with a little of the remaining ghee, sprinkle with a little of the kalonji; grill further 30 seconds. Keep naan warm while cooking remainder.
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