Almond Naan
This Almond Naan recipe is a unique fusion of Indian flatbread and European nut breads. The rich flavor and crispy texture of toasted almonds make this version unique. On a cold winter evening, there's nothing better than the warm, fragrant serving of freshly baked Almond Naan on the table. As the butter melts on the crispy almonds, the whole kitchen is filled with the delicious aroma of roasted nuts. Technical tip: don't burn the almonds, toast them only to a light golden brown, otherwise they will become bitter. It is worth rolling the dough thinly so that it cooks evenly. This naan is a great choice for breakfast, as an afternoon snack, or even as a dessert if you drizzle a little honey or maple syrup on it.
Ingredients for this recipe
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Preparation Steps
1
Measure out all the ingredients. Lightly toast the sliced almonds in a dry skillet until golden brown, then set aside to cool.
2
In a mixing bowl, combine the flour, yeast, sugar, and salt. This base mixture will provide the structure for the naan.
3
Add the yogurt, lukewarm water, and olive oil. Mix with a wooden spoon, then combine by hand until a dough forms.
4
Knead for 10 minutes until the dough is smooth and elastic. Tip: if it's sticky, you can add a little flour, but don't dry it out.
5
Cover with a kitchen towel and let rise in a warm place for about 1 hour, or until doubled in size.
6
Once risen, divide into 6 pieces, form into balls, and then roll out into an oval shape, about 0.5 cm thick.
7
Sprinkle the toasted almonds on top of the rolled-out naans, and gently press them into the dough so they don't fall off during baking.
8
Heat a heavy-bottomed skillet over medium-high heat. Cook the naans for 1-2 minutes per side, until brown spots appear and the dough puffs up slightly.
9
When done, brush with melted butter while still warm. The buttery almond surface will add a pleasant, crispy texture.
10
Serve fresh and warm - on its own or with a sweet dipping sauce.
