Seeded Naan Bread

THE MIXED SEEDS IN THIS RECIPE BRING THE NAAN BREAD ALIVE, ALSO TRY KNEADING WITH BLACK POPPY SEEDS, FENUGREEK LEAVES, DRIED FRUIT OR FINELY CHOPPED NUTS. TEARDROP/LEAF SHAPE IS MOST COMMON, BUT ROLL OUT IN ANY SHAPE YOU LIKE.

SERVES 8–10 | PREPARATION TIME: ABOUT 1 HOUR
COOKING TIME: 4–5 MINUTES PER NAAN

FRESH

1 quantity Plain Naan dough

SPICES

1 teaspoon fennel seeds

1 teaspoon caraway seeds

¼ teaspoon ajwain seeds (optional)

1½ teaspoons sesame seeds

1½ teaspoons nigella seeds

PANTRY/LARDER

melted ghee, butter or oil, for brushing

1. Using a mortar and pestle or a rolling pin, lightly crush together the fennel seeds, caraway and ajwain seeds, if using, and add to the dry flour (see Step 1).

2. Follow all the steps for the plain naan recipe, but just before placing under the grill, sprinkle each naan with a large pinch each of the sesame and nigella seeds. Continue as per the plain naan recipe. Brush lightly with ghee, butter or oil and serve hot.

NOTE: These naans freeze very well. Cook, but don’t brush with butter or sprinkle with seeds. Freeze batches with baking paper lining in between, then place in a container. Freeze for up to a month.