Cinnamon-Cardamom Naan
The pairing of cinnamon and cardamom is well-known in the world of Indian sweets, and they come together in perfect harmony in this naan. The dough is soft and slightly sweet, and the spices add a warm, fragrant character to every bite. The freshly baked naan has a crispy edge and a soft, slightly moist texture inside. The melted butter not only adds shine but also enhances the aromas of cinnamon and cardamom. Tip: Always use freshly ground spices, not old bagged spices, as their flavor may be dull. Serve warm before serving – whether for breakfast, afternoon tea, or dessert.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, combine the flour, yeast, sugar, salt, cinnamon, and cardamom. This gives the naan its spicy, fragrant character.
2
Add the yogurt, lukewarm water, and olive oil, then knead into a smooth, elastic dough. This will take about 10 minutes of kneading by hand.
3
Cover the dough and let it rise in a warm place for at least 1 hour, or until doubled in size.
4
Divide the risen dough into 6 equal pieces, form them into balls, and then roll them out into oval shapes on a lightly floured surface.
5
Sprinkle each rolled-out dough with a pinch of cinnamon and cardamom, then fold it in half and flatten. This way, the spices will be inside.
6
Heat a non-stick skillet over medium heat, and cook the naans for 1-2 minutes per side, until golden brown spots appear.
7
While still hot, brush them with melted butter – this will make them shiny and fragrant.
8
Serve warm. The cinnamon and cardamom together create a warm, spicy flavor profile.
9
Tip: If you want a more intense spiciness, feel free to increase the amount of cardamom, but do not exceed 1 teaspoon, as it can be bitter.
10
Always knead the dough thoroughly so that the spices are evenly distributed, and the naan cooks beautifully evenly.
