Nigella Naan

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Hoping some day to master the art of making naan….  with the handicap of not owning a tandoor oven.  My cast iron will have to do!  Feeling particularly creative yesterday after waking up from a long migraine induced nap, I gave it a go.  Cast iron style.. naan, specked with nigella.

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I heard once that the prophet Muhammad thought nigella seeds could cure everything but death..  so obviously when I saw a box the other day, I bought them.  I remember distinctively the first time I ever came across nigella seeds, I popped a few in my mouth and was tasting something similar to onion for hours. These little babies can pack a serious punch! Being pungent, nigella helps aid in digestion and reduces inflammation; it is very common in Indian and Middle Eastern cooking and can spice up basically anything.  Vegetables, meats, breads, you name it! These small mat black seeds could be easily mistaken for black sesame, but are most frequently misnamed as black onion seed.  I love them, I thoroughly enjoy any spice that can be mixed well with a multitude of dishes. Dry frying (like with any spice) brings out the delicious aroma and strengthens the flavor, but that is an optional step.

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Baking bread is not exactly my forte, but these little naans are quite easy.  With general knowledge of how to make dough, the addition of some Indian flavor and some non dairy yogurt..  they worked out very well!

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Nigella Naan

1 1/2 Tsp Active Dry Yeast
3/4 Cup Warm Water
1 Tsp Honey
2 Cups Gluten Free Flour Blend
1 Tsp Baking Powder
4 Tbsp Coconut Yogurt
4Tbsp Melted Coconut Oil
3 Tsp Nigella Seeds
Pinch of Himalayan Salt

Dissolve the yeast in the warm water in a large bowl, leave to stand for about 5-7 minutes. Whisk in half of the flour and leave in a warm place for about 15 minutes.  Add in the remaining flour, baking powder, yogurt, nigella, and salt, bringing it all together into a soft dough. Add in the melted coconut oil, kneading for about 5 minutes. The dough should be nice and soft. Leave it in the oil bowl, covered in a warm place for about an hour to an hour and a half.  It should rise, but it won’t be huge. Once the dough has risen, knock it out on a lightly floured surface, being sure to expel the air pockets. Form 6-8 equal sized balls and roll out into the shape of your choice. Typically they are long oval, or nice and round.  Cook in a hot cast iron pan for about a minute on each size, letting the first flip happen once the uncooked side has puffed up a bit.

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One thought on “Nigella Naan

  1. Pingback: Makin’ Muhammara! | Sprouting an Old Soul

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