Pineapple Naan
Pineapple Naan is a modern fusion dish, combining traditional Eastern bread with tropical flavors. The pairing of sweet and savory has long been present in gastronomy, but rarely encountered in this form. As the small pineapple cubes steam inside the naan, their aroma fills the kitchen with sweetness, complemented by the toasted dough and melted butter. Tip: If using canned pineapple, always drain the juice well. Proper proofing of the dough is essential - a warm, draft-free place is best. Cook the naans only in a hot skillet to achieve the desired charred layer. This naan is perfect for a summer dessert or brunch, a refreshing and unique choice worth trying!
Ingredients for this recipe
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Preparation Steps
1
Measure all ingredients. Dice the pineapple into small cubes, and pat dry with paper towels to remove excess moisture and prevent the dough from becoming soggy.
2
In a large bowl, combine the flour, yeast, sugar, and salt. This will be the dry base for the dough.
3
Add the yogurt, olive oil, and lukewarm water, then mix thoroughly until a soft dough forms.
4
Knead the dough on a floured surface for about 10 minutes. A well-kneaded dough will be smooth and elastic, and not sticky to the touch.
5
Cover the dough with a kitchen towel 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 each portion into a small ball, then roll them out into an oval shape.
7
Spoon the diced pineapple onto one half of the rolled-out naan, fold the other half over, then gently roll it out again to distribute the filling evenly.
8
Heat a dry skillet over medium heat. Cook the naans for 1-2 minutes on each side, until brown spots appear and they puff up slightly.
9
While still hot, brush them with melted butter. The sweet and savory flavors complement each other perfectly.
10
Serve warm – an excellent treat for breakfast, brunch, or dessert!
