Naan with Nigella Seeds
Here we are in day 2 of real life.
For ten days, Mike and I were both off work, which meant running whenever I felt like it, drinking my favorite beer of the moment and browsing cookbooks until late at night…
going out for ice cream with friends…
and spending the entire day with my favorite baby girl (who, by the way, is as thrilled as I am about the outcome of the Rose Bowl)
We finally made the trek to Humphry Slocombe on New Years, and I am so sorry, Bi-Rite, but I think I like it better.
Chocolte with smoked sea salt was every bit as amazing as you’d imagine it would be. Just salty and smoky enough to balance out the chocolate without overpowering it. I also had tastes of peanut butter curry and butter beer, and loved them too.
But now we’re both back at work, Ellie’s going to daycare (her first day was yesterday and she was happy when I picked her up, plus she slept pretty well last night…I’m so relieved), and I’m somehow trying to maintain a blog, teach crazy 13 year olds all day, cook delicious dinners at night, and not get hopelessly out of shape. We’ll see how this goes.
The beautiful thing about this bread is that you can prep it the day before, then keep the dough in the fridge for a day or two, until you’re ready to bake it. That’s definitely extremely helpful when you’re not home until 5:30 and baking bread from scratch just isn’t going to happen.
Nigella seeds are also known as black caraway, and can be found at Indian grocery stores (where they’re called kalonji) or online.
- 2 1/2 tsp active dry yeast
- 1 tsp sugar
- 2 Tbsp warm water
- 1/4 cup warm milk
- 1/4 cup plain yogurt (full-fat is best)
- 4 tbsp melted butter
- 3 cups all-purpose flour
- 1 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp nigella seeds
- 1/2 cup water
- Stir the yeast, sugar, and warm water together in the bowl of a stand mixer and let stand for 5 minutes, until foamy.
- Stir the melted butter, warm milk, and yogurt together and add to the yeast mixture.
- Add the flour, baking powder, salt, and nigella seeds, and mix with the paddle attachment. Gradually add more water, 1-2 tbsp at a time, until the dough comes together and does not stick to the sides of the bowl. (You will probably not need to add the full 1/2 cup.)
- Switch to the dough hook and mix on medium for about 5 minutes, until the dough is smooth and elastic (or knead by hand for 6-8 minutes).
- Let rise in a clean bowl covered with a clean towel, for 3-4 hours.
- Gently deflate the dough, then divide into 8 pieces. Roll each into a ball and arrange on a lightly greased sheet pan. Cover with plastic wrap and let rest for 10-15 minutes, or store in the refrigerator until you're ready to bake (let them come to room temperature before continuing.)
- Preheat the oven to 550 F with a pizza stone inside.
- Flatten each ball into a rounded rectangle about 8" long and 4" wide. Place the flattened pieces of dough, one or two at a time, on the pizza stone and bake for 3-5 minutes, or until they have bubbles in places and are beginning to brown.
- Carefully remove the breads from the oven and wrap with a tea towel until cool enough to eat.