(Whole grain) naan bread with black cumin

Ingredients

190g flour of your choice*
1½ teaspoons dry yeast
¾ teaspoon salt
½ teaspoon date sugar (natural sugar substitute)
125ml water
ghee or butter
½ teaspoon Black cumin seeds

*We recommend due to the higher nutrient density and better tolerability: wholemeal flour or Ancient grains like Einkorn, Emmer or Kamut.

Instructions

Allow about 2 hours for the first rise and 45 minutes for fermentation.

Place the flour in a large bowl, add the dry yeast on one side and salt and sugar on the other side. Make a well in the middle, add 125 ml of water and mix thoroughly. If the dough feels stiff, add a little more water to make a sticky dough. Transfer to an oiled work surface and knead for 10 minutes until the dough is no longer sticky but silky soft and smooth. Form into a ball and place in an oiled bowl. Cover with a tea towel and let rise for about 2 hours until the dough has at least doubled in size.

Knock the air out of the dough and shape it into a round ball.

Place on a floured wooden board lined with baking paper and cover again with the tea towel. Let rise for another 45 minutes, or until the dough has doubled in size.

Preheat the oven to 450°F, or as hot as you can get it, and place a pizza stone or baking sheet in there to heat it up - it needs to get really hot before you put the dough in. Use the heel of your hand to press an indentation into the center of the bread, creating a donut-shaped ring around the edge. Use the tine of a fork to make a pattern in the center. Brush the top with oil or ghee and sprinkle with the black cumin seeds.

Your own whole grain naan bread with healthy black cumin seeds is ready.