Classic Kalonji (Nigella) Naan

1. 1
   prep · ~2 min

   Activate the yeast alternative.

   In a small bowl, whisk together the yogurt, sugar, and 2 tablespoons of lukewarm water until smooth. The yogurt provides the tang and leavening boost for soft naan.

   TIPMake sure the yogurt is at room temperature. Cold yogurt will prevent the dough from rising properly.
2. 2
   mix · ~10 min

   Form the naan dough.

   1.In a large mixing bowl, combine all-purpose flour, salt, baking powder, and baking soda.

   2.Add the yogurt mixture and oil to the dry ingredients.

   3.Gradually add the remaining lukewarm water while mixing to form a shaggy dough.

   4.Turn onto a floured surface and knead for 6-8 minutes until smooth and elastic.

   TIPThe dough should be soft but not sticky. If it sticks to your fingers, add a teaspoon of flour at a time. If dry, add a teaspoon of water.
3. 3
   rest · ~120 min

   Rest the dough.

   Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let it rest in a warm place for 2 hours until it doubles in size.

   TIPIf your kitchen is cold, place the bowl in a turned-off oven with the light on to create a gentle proofing environment.
4. 4
   prep · ~5 min

   Portion and flatten the dough.

   1.Punch down the risen dough to release the air.

   2.Divide the dough into 4 equal portions.

   3.Roll each portion into a smooth ball between your palms.

   4.Sprinkle 1/2 teaspoon of kalonji over each dough ball and gently press the seeds into the surface.

   TIPDon't knead the dough again after punching it down, or it will become tough.
5. 5
   prep · ~3 min

   Roll the naan.

   On a lightly floured surface, roll each ball into a teardrop or oval shape about 8 inches long and 1/4-inch thick. Dust off excess flour.

   TIPRoll the naan with a light hand. Pressing too hard will deflate all the air pockets that create the signature bubbly texture.
6. 6
   fry · ~10 min

   Cook the naan on the stovetop.

   1.Heat a cast iron skillet over high heat until smoking hot.

   2.Place one rolled naan kalonji-side down in the dry skillet and cook for 1 minute.

   3.Flip the naan and cook the second side for 45-60 seconds until dark brown spots appear.

   4.Use tongs to lift the naan and briefly expose the first side directly to the gas flame for 10 seconds to char it.

   TIPIf you don't have a gas stove, skip the direct flame step. Instead, press down gently with a spatula on the second side to encourage blistering.
7. 7
   garnish · ~1 min

   Finish with ghee and serve.

   Transfer the hot naan to a plate. Immediately brush generously with melted ghee and sprinkle with fresh coriander leaves. Serve immediately while soft and warm.

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