This Indian bread, flavored with traditional peppery nigella (also called black onion seeds) is traditionally cooked on the side of a piping hot tandori oven. A good griddle will suffice.
Hands-on: 30 minutesTotal: 1 hour 30 minutes
- 1 cup warm water
- 1 Tbsp. sugar
- 1¾ tsp. active dry yeast (1 package)
- ¼ cup plain low-fat yogurt
- 1 Tbsp. nigella
- 1 tsp. kosher salt
- 4 cups bread flour
- 2 Tbsp. ghee
- In a large bowl, combine water, sugar, and yeast. Stir to dissolve and let stand until foamy, about 5 minutes. Add yogurt, nigella, and salt, and enough bread flour to create firm dough. Turn dough onto a lightly floured surface and knead 8–10 minutes, or until dough is smooth and elastic. Add flour only to reduce stickiness. Cover dough with a warm, damp towel, and rise until double in volume, about 1 hour.
- Preheat griddle on high heat. Divide dough into 8 portions and roll into balls. Pat balls flat into disks and elongate each into an oval about ½" thick. Oil griddle lightly with ghee, and cook 2–4 minutes, until golden brown and puffy. Brush uncooked side with ghee, flip, and brown again. Serve warm.