This Indian stuffed naan bread has a wonderful, spicy filling and is surprisingly easy to make.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

440 calories; 10.3 g protein; 66.3 g carbohydrates; 26.7 mg cholesterol; 665.7 mg sodium. Full Nutrition

Reviews (10)

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Most helpful positive review

Rating: 4 stars
04/06/2009
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. Sweet and spicy - great mix. Thanks! Read More
(30)
17 Ratings
  • 5 star values: 11
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/06/2009
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. Sweet and spicy - great mix. Thanks! Read More
(30)
Rating: 4 stars
04/06/2009
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. Sweet and spicy - great mix. Thanks! Read More
(30)
Rating: 5 stars
10/29/2009
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 perfect. The ones I cooked for 10 minutes were a little overdone. This is a great basic naan recipe to start with for stuffed naan. Can't wait to try it with garlic. This will be a favorite in my house. Thank you for sharing. Read More
(29)
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Rating: 5 stars
02/15/2011
Made these for dinner tonite with Coconut Curry Pumpkin Soup (also on allrecipes) The Spiced Naan are delicious and easy to make. Read More
(17)
Rating: 5 stars
12/07/2010
Easy to make! The herbs and spices are different but they go together well! I'll be making these again! Read More
(10)
Rating: 5 stars
03/30/2011
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 smile Read More
(10)
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Rating: 5 stars
06/30/2011
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 four TB of honey it makes it taste better. But this recipe was so amazing!!! Read More
(9)
Rating: 5 stars
09/06/2011
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 sharpness of the rest of the spices. Probably because mine wasn't very fresh either had opened the box before already. Do you have any ideas for making the coconut taste more potent? Read More
(5)
Rating: 5 stars
01/23/2012
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. Read More
(2)
Rating: 5 stars
03/15/2012
So good. A bit of trouble to make but worth it. Read More
(1)