Cashew Naan
Cashews originate from South America and India, and have become one of the world's most popular nuts – especially in the world of desserts and breads. Cashew naan is a fusion specialty that combines sweet and savory flavors in a soft, buttery dough. As the naan begins to bake, the cashews caramelize slightly on the inside, while the melted butter melts on the surface of the hot dough – filling the kitchen with a sweet aroma of nuts and butter. Tip: Do not chop the cashews too finely to preserve their crispy texture. If you want an even more intense flavor, you can also use lightly salted cashews. This naan is great for breakfast, as a snack, or even as a dessert next to a scoop of vanilla ice cream. The cashew-enriched inner layer holds a real surprise with every bite.
Ingredients for this recipe
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Preparation Steps
1
Toast the cashews in a dry skillet over medium heat until golden brown, then coarsely chop and let cool.
2
In a large bowl, combine the all-purpose flour, yeast, sugar, and salt – this will be the dry base for the naan dough.
3
Add the yogurt, lukewarm water, and olive oil, then knead into a smooth, homogeneous dough.
4
Knead for at least 10 minutes to ensure the dough is elastic and airy. If it's sticky, add a little flour to correct it.
5
Cover the dough and let it rise in a warm place for 1 hour, or until doubled in size.
6
Divide the risen dough into 6 equal portions. Shape them into balls, then roll them out into oval shapes.
7
Sprinkle the roasted, coarsely chopped cashews on one half of the rolled-out naan. Fold the other half over, press down gently, then roll it out slightly again.
8
Heat a skillet over medium heat. Cook the naans for 1-2 minutes per side, until brownish spots appear.
9
Immediately brush the cooked naans with melted butter – this enhances the flavors and makes the dough soft.
10
Serve fresh – excellent for breakfast, as a snack, or even as a light, slightly sweet side dish.
