Nigella-seeded flatbread

These naan are so easy to make, and taste wonderful. They are particularly delicious wrapped around hot crispy bacon and a fried egg!


300 g strong plain bread flour

1 tsp sugar

7g (1 packet) easy blend yeast

1 tsp salt

75 ml milk

75 ml water

4 tbsp plain yoghurt

2 tbsp olive oil

1 ½  tsp nigella seeds


  1. Sift the flours, sugar, yeast and salt into a bowl.
  2. Warm the milk and water in a small pan to body temperature.
  3. Add the milk, yoghurt and oil to the flours, and mix together. Knead on the worktop for 4 minutes until the dough becomes smooth and elastic. Sprinkle over the nigella seeds and continue to knead for 2 minutes. The dough will be quite wet and sticky, but go with it (don’t add more flour).
  4. Place the dough in a lightly oiled bowl, cover and leave in a warm place to rise for an hour or two.
  5. When risen, remove from the dough from the bowl and cut into 6 pieces. Slightly flatten each piece, then bring up the edges into a bag shape. Turn the dough over, and roll on the work surface inside the palm of your hand. The dough will tighten up and form a smooth ball.
  6. Cover with a clean tea towel and leave to rest for 1 hour in a warm place (better still, leave overnight in the fridge, covered with oiled clingfilm).
  7. Roll out each naan into an oval shape with a rolling pin. I used a silicone mat and the oil prevented the dough from sticking. Otherwise, roll out on a lightly floured surface.
  8. Heat a heavy iron pan until smoking hot and then drop the naan into it. After bubbles have formed on the surface, flip over and cook for a few more minutes. The bread tastes even better when slightly scorched.
  9. Place the cooked naan on a plate, lightly brush with olive oil and cover with a clean tea towel while you cook the rest.

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