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Naan, Afghan Naan with Nigella Seeds

Naan, Afghan Naan with Nigella Seeds is a breads recipe made with Active Dry Yeast, Whole Wheat Flour, Kosher Salt, All Purpose Flour, and Canola Oil. Serves 4. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 tsp
• 2 cup
• 1 tbsp
• 3 1/2 cup
• 1 tsp
• 1 tsp

Method (preview)

1. 1

   Time: 4:30

2. 2

   In a large bowl, add 2 1/2 cups lukewarm (85-90F) water.

3. 3

   Sprinkle the yeast over the top, then add the whole wheat flour and stir with a wooden spoon until fully incorporated.

4. 4

   Cover with plastic wrap and set aside in a warm place until puffed and frothy, about 1 1/2 hours.

5. 5

   Sprinkle the salt over the whole wheat mixture, then add 1 cup all-purpose flour.

6. 6

   Stir well with the wooden spoon, then continue adding white flour in 1/2 cup increments, stirring until the dough is too stiff to continue (about 1 1/2 cups).

7. 7

   Knead until the dough is smooth and supple, adding more flour as needed to keep the dough from sticking to your hands and the surface, about 10 minutes. (You might not need all of the flour.)

8. 8

   Return the dough to the bowl, cover the bowl with plastic wrap, and set aside to rise in a warm place until the dough has risen to slightly more than double its size, about 2 hours.

9. 9

   Meanwhile, set a pizza stone on the bottom rack of the oven and preheat to 450F.

10. 10

    When the dough has risen, lightly flour a work surface and turn out the dough onto it.

11. 11

    Divide into 4 equal pieces, about 11 ounces each.

12. 12

    Cover the ovals with plastic wrap and set aside to allow the gluten to relax slightly, about 20 minutes.

13. 13

    When the oven is hot, begin shaping the first bread.

14. 14

    Place a small bowl of cold water at the edge of your work surface.

15. 15

    While the bread bakes, shape the next bread, so that when the first loaf comes out of the oven, the second one is ready to go.

16. 16

    Continue baking the remaining loaves in this manner.

17. 17

    Transfer each to a wire rack to cool slightly. Then serve, or wrap the loaves in a dry cloth to keep warm before serving.

18. 18

    Fiber; 0mg Cholesterol; 1416mg Sodium. Exchanges: 8 1/2

19. 19

    Grain(Starch); 0 Lean Meat; 1/2 Fat.