These Kalonji Flatbreads are an impeccable pairing of light, airy bread and the fragrant, bitter seeds of the Nigella Sativa, a flowering plant native to south and south west Asia. Simple, quick and delicious, these flatbreads are perfect served alongside a variety of dishes, not least a fragrant curry.
The kalonji seed is one of my very favourite spices. They possess a strong, heady flavour – relative even to Indian cuisine – that pervades any dish to which it is added. As such, it is best used in small quantities, or as the dominant spice in a dish. For examples of this see my recipes for Saag Aloo and Mango Chutney, respectively.
These flatbreads are very much intended as a naan-esque creation; more of a tear and share bread. However, the recipe below would also work well as a larger flatbread or wrap. If you’d prefer the latter simply roll or stretch your bread a little thinner and cook for less time over a higher temperature.
Whichever way you choose to serve this delicious bread your kitchen and nostrils will certainly benefit greatly from the fragrance of your new favourite spice; kalonji.
• 250g white bread flour
• 175ml tepid water
• 7g sachet of fast-action yeast
• 1 tsp honey
• A generous pinch of salt
• 2 ½ tsp kalonji seeds
• 2 tsp olive oil
1. In a jug mix together the water, honey and yeast. Set this aside until frothy. Tip the flour, kalonji seeds and salt into a large bowl and mix. Once its frothy incorporate the yeast mixture, turn out onto a lightly floured surface and knead thoroughly. Place the dough in a clean bowl, cover and put in a warm place to rise for 40 minutes.
2. Divide the dough into four balls and gently roll them out into circles – leave to prove for 20 minutes.
3. Brush a little oil onto a cast iron or thick stainless steel pan and cook each flatbread, one-by-one, over a medium heat. Serve immediately or leave to cool and freeze.
Cost: It is likely that one of the reasons flatbread has been such a success the world over is that very little is required to make it. Indeed, these four large flatbreads should cost little more than £1 to produce.
58 replies on “Kalonji Flatbreads”
These flatbreads look absolutely perfect!
I like the picture of the dough in the bowl.
Thanks Rosemary – Conor said the same.
You are speaking my language with these!
These look amazing 🙂
Thanks, Marcus – I reckon you’d be able to do wonders with these!
I love making flatbreads and these look wonderful! You’ve reminded me I need to save nigella seed from the little dry pods in the garden to save for the kitchen and next year’s flowers.
Glad I could help 😀
Those look stunning. I may have to try a gluten free version of these beauties.
Thank you so much – let me know how you get along with that!
Coooool! The seeds are something i will try next time i make flatbread
Please do – they’re so fragrant, so their flavour pervades the whole bread.
Love different kinds of flatbread and these are new to me – beautiful shots!
Thanks, Tanya! You must try kalonji seeds!
Looks delicious (and very tempting given I’ve sort of given up bread at the moment!) I’m jealous! Are nigella and kalonji seeds one and the same then?
Thanks! I think so… or similar 😀
Flatbreads are all the rage here in the US – Yours look so delicious!
They’re the rage everywhere!
These look utterly fabulous – a simple bread made perfect with the little addition of spice.
Thanks!The spice works really well because it’s extremely fragrant.
yum – I will have to keep my eye out for those kalonji seeds!
Do – one of my favourite spices.
These look absolutely delicious and beautiful!!!
Thank you – have you tried kalonji seeds? They’re fantastic.
I will sure try these! They look so yummy!
I hope you do! They are seriously delicious.
Oh, I could tear into one right about now! Or two…
Me too – I have one left 😀
Flatbreads are so cool. We did a rotation of them at school last year, and it was amazing to see what flour, salt and water can do. No wonder so many people on the planet make ’em! It was terribly satisfying to slap the bread onto the floor of our deck ovens and watch the magic happen! Your flatbreads look perfectly lovely – and make me want to try some kalonji seeds!!
Indeed they are! You can do a lot! Get some of the seeds – you’ll love them. So delicious.
Great stuff Nick. That proving shot is exceptional.
Thanks, Conor! I liked that one too.
I have just discovered your wonderful website and I think these will be my first experiment, trying some of the delicious recipes on display. Many thanks!
Great to hear – I hope you enjoy them.
I love making flatbreads, so rewarding and so much better than bought. These look great!
Absolutely! glad you like the look of these 🙂
Fantastic! I’m going to try these out on the grill and/or pizza stone. Cheers
Awesome – I’m sure you’ll have great success!
[…] frugal feeding: Kalonji Flatbreads […]
They look gorgeous! I have a recipe for naan that uses milk powder which makes them rather chewy and I’m intrigued that your recipe uses honey. I’ve also developed a technique for baking the naan on an inverted cast iron pot to replicate the traditional tandoor oven.
Thanks! Honey just gives a little sweetness – it’s delicious. That a cool cooking method – I’ll give it a go!
Cheers for liking my post about Indonesian otak-otak! Have you tried it before?
This flatbread looks like a great vehicle for köfte and yoghurt. Now where to find those nigella seeds…
I’m afraid I haven’t – I’ll keep an eye out for it though. You’ll probably be able to find them at supermarkets, or certainly an Asian supermarket.
Are these similar to naan bread? Also do you have a recommendation for what kind of flour you would use to make them gluten free? Thanks!
Very similar, though slightly more dense. I’m no gluten free bread expert I’m afraid!
My family loves these kinds of bread — thanks! <3
My pleasure – so does mine 🙂
Never heard of Kalonji seeds before but these look great! They kind of remind me of the Indian naan breads 🙂
Try them out – they are exceptional. They are very similar to naan.
[…] Finely chop some fresh coriander and red chilli together. Serve the curry with rice or flatbread, scattering over the coriander and […]
I’m making these tonight! Will let you know how it goes! 🙂 I LOVE those seeds, one of my favourites.
I hope you enjoyed them, Elly! My favourite seeds. Absolutely.
I wish I could at least smell these!
But you can – so simple!
[…] is all about the – not-so-optional – extras. A curry isn’t as it should be without a hastily torn handful of flatbread, a refreshing salsa or a dollop of homemade mango chutney. Even better, why not create something a […]
but the bread in picture seems overcooked to burnt
Not particularly, just a few darker patches.
Great post! I never really thought about it but the best posts are always “Do” posts.
Thanks for the ideas!:)