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I bought kalonji during my visit to the grocery, and I finally could prepare some recipes with it. Kalonji or Nigella is called also black onion, and its aroma is strong and very similar to the onion flavour.

This recipe is inspired by Kalonji Naan of Asha, as I told you is not the only one I chose from her incredible blog, try also Jackfruit Kebabs.



Indian Naan with Kalonji and Sesame

Ingredients
200g all-purpose flour
200g durum wheat flour
7g dry yeast
150ml warm water
1 tbsp sugar
1 tsp salt
1/2 tsp kalonji seeds
5 tbsp milk
2 tbsp whole yogurth
30ml seed oil
butter
kalonji and sesame seeds

Directions
Pour sugar and dry yeast in warm water and let rest 10 minutes.
Mix all-purpose flour, durum wheat flour, salt and kalonji seeds. Add milk, yogurth and oil, and mix well. Add yeast mixture and work the mixture into a dough.
Let it rise in warm place for an hour and a half.
Divide into 8 equal portions, and shape them into balls. Press each ball with your hands to a circle 10 cm in diameter.
Brush with melted butter and sprinkle with kalonji and sesame seeds. Press them down gently, then repeat with other balls.
Let the naan rise again for 15 minutes.
Put the baking stone in the oven and preheat it to 200° C (392 F). Put two or three naans on the baking stone, close the oven and cook 7-8 minutes, until golden brown.

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I'm sending this to Susan for her Yeast Spotting event.

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