Nigella Methi Naan

This is my second time making Naan or Indian flat bread at home.  The first time I managed to cook garlic Naan with chopped coriander leaves and this time it's time for Nigella seeds and some crushed methi leaves. I used dried methi or fenugreek leaves which can be found in Asian or Indian groceries. Methi leaves has a slightly bitter taste thus,  do not add to much. 

Talking about the Naan, it was soft and spongy. Credit goes to the well activated yeast. What I love about Naan is the ability to soak gravies perfectly. I served my Nigella methi Naans with onion raita and creamy Dhal Makhani. The sponge like Naan soaked every bit of the gravy and burst with flavour. The popping of pungent Nigella seeds and methi leaves enhanced the flavor and taste to the humble Naan. There's more reason to prepare this Naans for your household as the black beauty Nigella seeds are a great antioxidant,prevent cancer and methi leaves help with digestion. Do we need more reason to dish out this delicious Naan?

Ingredients

2 cups all purpose flour
1 tbsp granulated white sugar
1 1/2 tsp active yeast
1/2 tsp salt
1/2 cup warm water
1/2 cup almond milk
2 tbsp butter,melted
1/2 tbsp Nigella seeds
2 tbsp crushed methi leaves

Methods

In a bowl, combine melted butter and chopped garlic. Keep aside.

In a large bowl combine flour,yeast and sugar. Stir.

Add the yeast and stir. Pour in the warm water and give a mix. Add the almond milk and knead to form a soft dough. Cover with a clean kitchen towel and rest the dough for 30 minutes.

In a pan,  melt butter and transfer the melted butter into a bowl. Add Nigella seeds and crushed methi leaves. Stir and keep aside. 

Divide the dough into equal sized balls and using a rolling pin, roll the dough into a 1/4 inch" oval shape.

Heat tawa on medium flame lightly greased with butter.

Cook the naan for 1 till little bubbles formed. Flip to cook for another 1 minute on the other side.

Brush with prepared butter mixture.

Serve warm or hot with gravy of your liking.

Notes

• You may opt for whole milk instead of almond milk

• Do use warm water to activate the yeast. The temperature of the water shall be 107' thermo or just a little above your body temperature