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My review
Spiced Naan
SKYCHIA3
"This Indian stuffed naan bread has a wonderful, spicy filling and is surprisingly easy to make."
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Ingredients
2 h servings 440 calsOriginal recipe yields 4 servings (4 naan)
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Directions
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- Whisk the bread flour, salt, and yeast together in a mixing bowl until combined; set aside. Stir the honey, 3/4 cup water, and 1 1/2 tablespoons butter together in a mixing bowl until the honey has dissolved. Stir in half of the flour mixture until no dry spots remain. Stir in the remaining flour, a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Transfer to a greased bowl, cover, and leave to rise in a warm place until doubled in bulk, 1 to 1 1/2 hours.
- Meanwhile, prepare the filling by melting 2 tablespoons of butter in a skillet over medium-low heat. Stir in the onion, garlic, ginger, coriander, cumin, cinnamon, and chili powder. Cook and stir until the onion has softened and turned translucent, 10 to 15 minutes. Stir in the raisins, coconut, and 2 tablespoons of water. Cover and cook 10 minutes longer; set aside.
- Preheat an oven to 450 degrees F (230 degrees C). Place a large baking sheet into the oven to preheat. Dust a second baking sheet heavily with flour.
- Punch down the dough and divide into 4 pieces. Roll each piece into an 8 inch round, then spoon the filling into the middle of the dough. Bring the edges of the dough over the filling, and pinch to seal. Carefully roll the dough out into 8-inch ovals and place onto the floured baking sheet. Cover with a towel and allow to rise for 15 minutes.
- Carefully transfer the naan onto the hot baking sheet in the preheated oven. Bake until the naan have puffed up and are golden, 10 to 12 minutes. Serve hot.
Nutrition Facts
Per Serving: 440 calories; 15.5 g fat; 66.3 g carbohydrates; 10.3 g protein; 27 mg cholesterol; 666 mg sodium. Full nutrition
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Reviews
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4/4/2009
I liked this a lot. I didn't cook the filling as long as I was supposed to (it just seemed to be getting too cooked), but it ended being tender enough. I served it with vegetarian mulligatawny....
10/28/2009
Wow! This is similar to one I love in a local Indian restaurant. I was hesitant to try it as it only had one review, but, Wow! I cooked mine on my bread board and found that 8 minutes was perf...
2/11/2011
Made these for dinner tonite with Coconut Curry Pumpkin Soup (also on allrecipes) The Spiced Naan are delicious and easy to make.
3/29/2011
OH MY GOODNESS!!!!! This stuff is incredible!!!! I made it exactly as the recipe said, and it is so good! Thank you SKYCHIA3 for posting this recipe. I will definitely use it again. *big sm...
12/2/2010
Easy to make! The herbs and spices are different, but they go together well! I'll be making these again!
6/30/2011
I modified this to make pershwari naan. I used half of the spices and used cali golden raisins, mac nuts and almonds, i used a mallet to hammer them into small bits and once in the pan i added f...
8/30/2011
Fantastic recipe, very rich in taste! Will definitely make it again. The only issue i had was with the flaked coconut - couldn't taste it at all, it's a delicate taste which was lost in the shar...
1/23/2012
Yum! As a beginner, I am happy that this recipe is very easy to make, and I love that it fills the home with delicious smells. I will be making this again and again.