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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Commencer ma semaine gratuiteContinuer avec l'accès gratuitMake and prove the dough
Mix the flour, yeast, sugar and salt, add the yogurt, milk and oil and knead for 8 minutes to a soft dough. Cover and leave to double, about 1 hour.
Shape with seeds
Divide into 8 balls. Stretch each into an oval, sprinkle with nigella and sesame seeds, and roll lightly so the seeds stick.
Cook
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Finish
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Make and prove the dough
Mix the flour, yeast, sugar and salt, add the yogurt, milk and oil and knead for 8 minutes to a soft dough. Cover and leave to double, about 1 hour.
Shape with seeds
Divide into 8 balls. Stretch each into an oval, sprinkle with nigella and sesame seeds, and roll lightly so the seeds stick.
Cook
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Finish
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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