Nan Bread with Spelt & Black Cumin

in Main Courses, Soups, Side Dishes

This traditional Indian bread gains a hearty depth from spelt flour, yogurt, and black cumin seeds. It tastes best fresh from the oven brushed with a little ghee – ideal as a side dish to vegetable curries, lentil dishes, or chutneys.

Ingredients (makes about 8 pieces)

Base:

500 g spelt flour (type 1050)

1 packet dry yeast

1 tsp unrefined cane sugar

150 g natural yogurt

2 tbsp ghee

1 tsp salt

approx. 180 ml warm water

For finishing:

1 tbsp ghee for brushing

1 tbsp black cumin seeds

Instructions (approx. 2 hours including rising time)

Prepare the starter: Mix yeast and sugar with a little warm water and let it sit for 10 minutes until bubbles form.

Prepare the dough: Place flour in a large bowl. Make a well in the center, add the yeast starter, ghee, salt, yogurt, and the remaining water. Knead into a smooth dough.

Let it rise: Cover the dough and let it rise in a warm place for about 1.5 hours until it has doubled in volume.

Shape & bake: Knead the dough again, divide into 8 portions, and shape into flatbreads (approx. 12 cm diameter, 1 cm thick). Place on baking paper and bake in a preheated oven at 180 °C for about 7–10 minutes, turning once.

Finish: After baking, brush with ghee and sprinkle with black cumin seeds. Serve warm.

Ayurveda Tips:

Best time of day: At midday or in the evening combined with warming, moist foods such as dals, curries, or raitas.

Constitution: Particularly suited for Vata types: the bread is grounding, nourishing, and brings stability. Also easily digestible for Pitta – cooling ingredients like yogurt and ghee balance it out. Kapha types should enjoy it sparingly or combine it with many spices and bitter substances.

Spice tip: Black cumin seeds aid digestion, calm Vata, and have a pleasantly peppery flavor.