Nigella Bolani with Cheese, Basil & Squash Blossoms
"Nip your summer squash overload in the bud by picking the about-to-blossom flowers in the morning and tucking them into these Afghan inspired stuffed flatbreads. Nigella seeds add a charred onion flavor that perfectly complements the mild Monterey Jack cheese and slightly spicy squash blossoms. Finish the crisped bolani with another sprinkle of nigella seeds and our Caramelized Onions for an extra flavorful kick."
Shazia Naimi & Ren Rossini
1 packet yeast (2 ¼ tsp)
2 lbs all-purpose flour
2 cups warm water
1 tsp salt
1 tsp olive oil
2 cups Monterey Jack or other semi-firm melty cheese
30 squash blossoms
30 basil leaves, picked
Black pepper to taste
1 Tbsp Caramelized Onions
1 1/2 Tbsp Al Baraka Nigella Seeds
Pinch of salt
In a small bowl, mix yeast and 2 tablespoons warm water for 5 minutes.
In a large mixing bowl, mix flour, salt and nigella seeds.
Add yeast mixture to flour mixture with olive oil, then slowly add warm water and mix until the dough comes together but is still sticky.
Knead until fully combined, about 10 minutes, and let rest for ~30 minutes until the dough relaxes.
Cut the dough into small balls, about 3 oz each.
Roll the dough balls into thin, 8-inch-diameter circles.
Combine caramelized onions, nigella seeds and salt and mix well.
Sprinkle 2 tablespoons of cheese into a semicircle on half of the dough circle, followed by two basil leaves and two squash blossoms. Top with a sprinkle of black pepper.
Fold the circle over and press the edges closed.
Cook in a hot pan, griddle or grill with oil as needed, ~2 tsp per piece, until browned on both sides and edges are crisp.
Once off the griddle, finish with a brushing of olive oil on one side and a sprinkle of nigella and onion topping before serving.