Recipe: Buckwheat naan with cumin

Bread with spices and aromatic herbs
December 10, 2013


Naan doughLast Sunday it was a rainy cold morning, and I baked some homemade naans. I cook often these simple naans on the ollar stone, changing the recipe according to the inspiration and ingredients available.


Last time I cooked soy flour naans with nigella, this time I used buckwheat flour.

Buckwheat naan with cumin

Buckwheat naan with cumin


Ingredients
320g all-purpose flour
80g buckwheat flour
1 teaspoon of baking powder
12g fresh yeast
1 tbsp sugar
1/2 tsp salt
100ml milk
50ml plain yogurt
50g single cream
1 egg

2 tbsp butter
2 cloves of garlic
2 tbsp cumin seeds

Naan on ollar stoneDirections
Dissolve the baking powder and yeast in lukewarm milk.
Mix the all-purpose flour and buckwheat flour with salt, sugar, egg and yogurt. Add milk and yeast.
Let rise for an hour and a half.
Finely chop the garlic and mix with the butter. Set aside.
Heat the ollar stone in 200°C (392 F) oven.
Divide the dough into 8 wedges and cook naan 3 at a time on the ollar stone, turning after 5 minutes.
Spread garlic butter while still hot and sprinkle with cumin.


Naan with sproutsNotes
These naans are great for dunking into stews and soups, but also to cut and stuff like sandwiches. In the picture: lentils sprouts and provolone cheese. I used the naan also for the Herrings canapes with chervil cheese.



Potato gateau with coriander
One year ago: Potato gateau with coriander

Three years ago: December gardening tips: Winter gardening

Four years ago: Pepparkakor, Swedish Christmas cookies


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