Naan à la Nigelle et au Sésame
Naan moelleux parsemé de graines de nigelle (kalonji) et de sésame, au croquant légèrement oignonné. Cuit à la poêle et beurré.
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Ingrédients
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Étapes
Make the dough and let it rise
Mix the flour, yeast, sugar and salt in a large bowl. Add the yogurt, warm milk and oil, then knead for 8 minutes into a soft, smooth dough. Cover and let rise in a warm place for about 1 hour, until doubled in size.
- 500g flour
- 7g instant yeast
- 1 tsp sugar
- 1½ tsp salt
- 150g plain yogurt
- 200ml warm milk
- 2 tbsp oil
✅ C'est prêt quand : dough has doubled in size and feels soft and puffy
Shape and add seeds
Divide the dough into 8 balls and stretch each one into an oval on a lightly floured surface. Sprinkle with nigella and sesame seeds, then roll lightly with a rolling pin so the seeds stick to the dough.
- 2 tsp nigella seeds
- 2 tbsp sesame seeds
✅ C'est prêt quand : seeds are pressed in and stick to the dough
Cook the bottom
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Cook the top
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Make the dough and let it rise
Mix the flour, yeast, sugar and salt in a large bowl. Add the yogurt, warm milk and oil, then knead for 8 minutes into a soft, smooth dough. Cover and let rise in a warm place for about 1 hour, until doubled in size.
- 500g flour
- 7g instant yeast
- 1 tsp sugar
- 1½ tsp salt
- 150g plain yogurt
- 200ml warm milk
- 2 tbsp oil
✅ C'est prêt quand : dough has doubled in size and feels soft and puffy
Shape and add seeds
Divide the dough into 8 balls and stretch each one into an oval on a lightly floured surface. Sprinkle with nigella and sesame seeds, then roll lightly with a rolling pin so the seeds stick to the dough.
- 2 tsp nigella seeds
- 2 tbsp sesame seeds
✅ C'est prêt quand : seeds are pressed in and stick to the dough
Cook the bottom
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook the top
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Nigella seeds — kalonji in Hindi — are tiny black seeds with an aroma somewhere between onion, oregano and black pepper. They're essential in Bengali cooking and in pickles across India.
Scattering them over naan is a classic tandoor-restaurant variation.
⭐ Why It's Famous
The seeds add crunch and a savory depth that makes plain naan more interesting.
💡 Fun Fact
Nigella seeds are sometimes wrongly called black onion seeds or black cumin, though they come from a different plant entirely.
North India & Bengal
22.57°N, 88.36°E
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