Dried Apricot Naan
Dried apricots have long been used in Central Asian and Mediterranean cuisines, their sweetness and intense aroma perfectly complementing sweet filled naan. This recipe is a true fusion experience: the meeting of soft naan bread and fruity sweetness. As the naan bakes in the pan, the dried apricots caramelize slightly, their aroma mixing with the melted butter and filling the kitchen. Tip: always chop the apricots well to distribute them evenly in the dough. If you fill it too thickly, it will be harder to bake. This naan is an ideal choice for breakfast, afternoon snack or dessert â itâs even more special when served with a little cinnamon and honey.
Ingredients for this recipe
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Preparation Steps
1
Finely chop the dried apricots and soak them in lukewarm water for 10 minutes to soften slightly. Then drain and pat dry with paper towels.
2
In a large bowl, combine the all-purpose flour, yeast, sugar, and salt. This forms the base of the naan dough.
3
Add the yogurt, lukewarm water, and olive oil. Knead until a smooth, homogeneous dough forms.
4
Knead the dough for 10 minutes. If it's too sticky, add a little flour, but be careful not to make it too stiff.
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 pieces. Shape into balls, then roll each into an oval shape.
7
Place the soaked, chopped dried apricots on one half of the rolled-out naan. Fold the other half over the filling, gently press down, and then lightly roll out again.
8
Heat a skillet over medium heat. Cook the naans for 1-2 minutes per side, until brown spots appear.
9
Brush the cooked naans with melted butter while still hot to make them softer and more flavorful.
10
Serve warm. Excellent for breakfast or as a sweet treat, served with a little honey or yogurt.
