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Kalonji Flatbreads

Kalonji Flatbreads

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.

Kalonji Flatbreads

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.

Kalonji Flatbreads

Makes 4


• 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.

Kalonji Flatbreads

2. Divide the dough into four balls and gently roll them out into circles – leave to prove for 20 minutes.

Kalonji Flatbreads

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.

Kalonji Flatbreads

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”

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!!

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.

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