Plum Naan
Plums are one of the best-known fruits of Hungarian autumn cuisine, excellent as jam, in cakes or as a filling. In this naan, dried plums combined with spicy aromas and cinnamon give a special flavor to the traditional dough. While baking, the plum caramelizes slightly inside, and the naan browns golden brown on the outside. The hot surface brushed with butter makes it even more fragrant and rich. Tip: the filling should not be too watery, otherwise it will soak the dough. It is worth draining the dried plums well and adding them only at the end. This naan is the perfect choice on cool mornings or a cozy afternoon with a cup of tea. It can be served as a dessert or a snack.
Ingredients for this recipe
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Preparation Steps
1
Finely chop the dried plums, then pour boiling water over them and let them soak for 5 minutes to soften slightly. Drain and pat dry.
2
In a large bowl, combine the flour, yeast, sugar, salt, and cinnamon – this will give the dough a spiced flavor.
3
Add the yogurt, lukewarm water, and olive oil, then knead into a smooth, elastic dough for about 10 minutes.
4
Cover the dough and let it rise in a warm place for 1 hour, or until doubled in size.
5
Divide the dough into 6 equal portions. Shape each portion into a ball, then roll out into an oval shape.
6
Place a portion of the chopped plums on one half of the rolled-out naan. Fold the other half over the plums and gently press down, then lightly roll it out again.
7
Heat a non-stick skillet over medium heat. Cook the naans for 1-2 minutes per side, or until golden brown spots appear.
8
Brush the hot naans with melted butter – this will make them shiny, flavorful, and softer.
9
Serve warm. Excellent for breakfast, a snack, or dessert, perhaps with a dollop of sour cream or a drizzle of honey.
10
Tip: you can enhance the flavor of the plum and cinnamon with a pinch of nutmeg – especially worth trying in the fall.
