These delicious homemade nigella seeds and tomato bread rolls are tasty fusion of Indian and Mediterranean flavours! Perfect for burgers, sandwiches or as a side to go with soup.
I used to make bread in my breadmaker all the time, at least every two or three days and that meant I almost never bought a loaf of bread. That was before I had children.
Now I find that homemade bread disappears so quickly that I'd be making it every day if I had kept that up. Instead, I started buying bread and before long I was hardly using my poor old breadmaker at all.
Well, with bread week on the Great British Bake Off I decided it was time I made some bread again. I chose to make tomato and nigella seed rolls as I'd never made tomato bread. But, I had been thinking of trying it at some point. And the nigella seeds? Well, I just love nigella seeds in bread and I often used to add them to my everyday bread.
A tomato bread could have a Mediterranean feel but the nigella seeds give this bread an Indian flavour. They also make it a little bit different to any bread rolls you can buy. Or at least any that I've seen. You'll just have to make them yourself!
The finished nigella seed and tomato bread rolls are a lovely orange colour. They are soft and very tasty, great for sandwiches and burgers so perfect for any picnics or barbecues at the moment. The recipe makes 12 and they don't last long at all, but of course you could freeze some.
What ingredients do you need for nigella seed tomato bread rolls?
To make these Indian Mediterranean fusion rolls you'll need:
- Strong white bread flour - Make sure you use strong bread flour as the gluten in it is necessary to get the right texture.
- Yeast - I use a sachet of dried fast action yeast
- Salt - Don't miss out the salt! It really affects the flavour of the bread.
- Nigella seeds - These are also known as black onion seeds and kalonji seeds.
- Tomato puree
- Milk - I use semi-skimmed but whole milk or even skimmed milk is fine.
- Olive oil - Use extra virgin olive oil for more flavour if you can.
How to make these nigella seed tomato bread rolls?
I usually make the dough for these rolls in the breadmaker. It is much easier and less effort than having to knead it by hand. But, you can easily make it by hand too! I've included instructions below and in the recipe card.
For the breadmaker method, put the dry ingredients (flour, yeast, salt and nigella seeds) in the bottom of the bread maker. Mix the wet ingredients together (milk, tomato puree and olive oil) and pour them in. Set the breadmaker to the dough setting and leave.
When the dough is ready, cut the dough into 12 equal pieces and place on two baking trays with space between each roll for them to rise again. Place a damp tea towel over the rolls and leave them for half an hour for the second prove. At the same time switch the oven on to preheat to 200C.
Bake the rolls for about 15 minutes. When they are done they should feel hollow if you tap them underneath. Let them cool on a wire rack.
How to make these rolls without a bread maker
If you don't have a breadmaker, you can still make these tomato bread rolls but by hand. Mix the wet ingredients into the dry ingredients with your hands and knead for up to 15 minutes until the dough becomes smooth and elastic.
Lightly oil a large bowl and place the dough in it and cover with cling film or a damp tea towel. Leave in a warm place for 1-2 hours until doubled in size.
Punch the dough down and follow the same instructions for the breadmaker method to make the rolls.
Could you adapt this tomato bread?
These tomato bread rolls are very easy to adapt. You can add a few extra ingredients if you like. Why not add some garlic paste along with the tomato puree? You could add some extra herbs too. A little turmeric would also be good. It wouldn't affect the flavour very much but it would be a healthy addition.
Now, as far as I'm concerned the nigella seeds with the tomato are a lovely combination. However, you could just use this recipe as a base for any tomato bread rolls. Instead of the nigella seeds you could add chopped olives or onion. You could add some dried herbs too so they really would be Mediterranean flavoured.
How long do these tomato bread rolls stay fresh?
Like all homemade bread, these bread rolls are best on the day that they are baked but you can keep them for up to three days. If you want, you can sprinkle a little water on them and bake them again in the oven for 5 minutes to refresh them.
Can you freeze them?
Yes! If you want to freeze them, freeze them as soon as they have cooled. You can keep them in the freezer for at least three months in an airtight freezer bag. Defrost at room temperature for 2 hours before using.
More Bread Recipes
If you love the flavours in this bread but don't have a bread maker or want to knead bread by hand then I've also got a simple tomato and nigella seed soda bread recipe.
This garlic and herb butter quick bread is really delicious but quite rich. It is however one of my most popular recipes.
Nigella Seed Tomato Bread Rolls
- 500 g strong white bread flour
- 7 g sachet dried fast action yeast
- 10 g salt
- 1 teaspoon nigella seeds (black onion seeds)
- 3 tablespoon tomato puree
- 350 ml milk I use semi-skimmed
- 15 g olive oil
- Put the yeast in the bottom of the bread maker. Add the flour, salt and nigella seeds.
- Put the tomato puree in a measuring jug and fill it up to 350ml with the milk. Stir. Pour it into the bread maker and add the oil. Set the bread maker to the dough setting and leave it to work.
- Take the dough out and cut it into 12 pieces by cutting the dough in half and then each piece in half again. Cut each of those pieces into 3. Take each piece and roll it under your hand to get a round roll and put the rolls on a baking tray with a gap between each one. Cover with a damp tea towel and leave to rise for 30 minutes.
- Put the rolls in the oven at 200°C for 15 minutes. When they are done they should sound hollow when tapped underneath.
Instructions for making without a breadmaker
- Slowly pour the wet ingredients into the dry ingredients and use your hands to bring together to make a dough.
- Knead on a floured work surface for 10-15 minutes. The dough should become smooth and elastic.
- Lightly oil a large bowl and place the dough in it. Cover with cling film or a damp tea towel. Leave to rise for 1-2 hours in a warm place until doubled in size.
- Punch the dough down and follow the instructions above from step 3.
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Do let me know if you make these tomato and nigella seed bread rolls or any of my other recipes. I love to get feedback from readers.