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Naan Crusted with Pumpkin, Poppy, and Nigella Seeds

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Preparation info
  • Makes

    12

    Breads
    • Difficulty

      Medium

Appears in
Planet Barbecue

By Steven Raichlen

Published 2010

  • About

An Indian barbecue without naan would be like a Carolina pig pickin’ without the sesame seed-topped hamburger buns. I mean that more than figuratively speaking; here’s a naan from New Delhi that’s grilled with a colorful crunchy, nutty crust, a mixture of sesame, poppy, pumpkin seeds, and more.

Ingredients

  • 1 envelope active dry yeast ( teaspoons)
  • 2 tablespoons sugar

Method

Advance Preparation

2 to 4 hours for making the dough and letting it rise

  1. Place the yeast, sugar, and ¼ cup of the warm water in a small bowl and mix with a fork. Let the yeast mixture stand until foamy, 5 to 10 minutes; this activates the yeast.
  2. Place the flour, salt, and baking powder in a food processor fitted with a metal blade or dough bl

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