Indian Naan with Nigella Seeds Recipe

• 1 tablespoon nigella seeds
• 1/2 cup water
• 1 teaspoon dry yeast
• 1 cup plain, unsweetened yogurt
• 4 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• Melted butter for serving

1. Place nigella seeds and 1/2 cup cold water in a small saucepan and bring to a boil.
2. Remove from the heat, transfer to a large bowl, and allow the mixture to cool until lukewarm, then sprinkle in dry yeast; add yogurt and stir well.
3. Add 2 cups all-purpose flour and mix until well combined.
4. Cover and leave in a warm place for 30 minutes, or until partially risen.
5. Knead in salt, vegetable oil, and 2 cups all-purpose flour, kneading until the dough is smooth and elastic.
6. Cover again and leave in a warm place until the dough has doubled in size, about 2 hours.
7. Knead the dough briefly.
8. Divide it into 6 portions, shape into balls, then roll out into rounds.
9. Pull the rounds into long teardrops.
10. Heat the oven to 450 degrees F, preferably with a pizza stone in place.
11. Lay 3 of the breads directly onto the stone (or a lightly oiled baking pan) and bake 5 minutes or until lightly browned.
12. Repeat with remaining breads.
13. Serve warm, brushed with butter.

nigella seeds, water, yeast, allpurpose, salt, vegetable oil, butter

Taken from www.chowhound.com/recipes/indian-naan-with-nigella-seeds-10516 (may not work)