Homemade naan bread with organic black cumin

Ingredients

• 300 g flour (+a bit extra)
• 7 g dry yeast
• 1 tsp sugar
• 150 ml lukewarm water
• 100 g full-fat yogurt
• 2 tbsp olive oil
• 1 tsp sea salt
• 1 1/2 tsp black cumin
• butter or ghee

Cook Time

1. 1
   Dissolve the yeast and sugar in the lukewarm water and let stand for 5 to 10 minutes until the mixture froths lightly: this confirms that the yeast is active.
2. 2
   Mix flour and salt in a large bowl. Add the yeast mixture, yogurt and olive oil. Knead for 8 to 10 minutes until a smooth, slightly sticky dough forms.
3. 3
   Shape into a ball, cover with a damp cloth and let rise for 60 minutes in a warm place until the dough has doubled in volume.
4. 4
   Divide the dough into six equal pieces. Roll each piece out to an oval about 3 mm thick. Sprinkle black cumin seeds over the rolled out dough and press lightly.
5. 5
   Heat a dry cast iron pan over high heat until very hot. Fry the naans one at a time: place the dough in the pan and fry for 1 to 2 minutes until bubbles appear and the bottom is brown. Turn over and fry for another 1 minute.
6. 6
   Brush the warm naans immediately with butter or ghee and serve right away.