Pomegranate Naan
Pomegranate is a popular ingredient in Mediterranean and Middle Eastern cuisine, and its unique flavor and vibrant color make it an excellent addition to sweet fillings. In this naan, fresh pomegranate seeds are combined with honey and filled into the soft dough. During baking, the fruit softens slightly but retains its crunchy texture. The balance of honey and pomegranate is both sweet and refreshing - a perfect harmony. Tip: always add the fruit last to the dough, and don't press it too deep, so it doesn't release too much juice. Baked naan is best fresh, but it's also delicious cold. This naan is an ideal choice for special breakfasts, snacks, or even as an elegant dessert.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, combine the flour, dry yeast, sugar, and salt. This will be the base for your naan dough.
2
Add the yogurt, lukewarm water, and olive oil. Knead until you have a smooth, elastic dough – this should take about 10 minutes of kneading by hand.
3
Cover the dough and let it rise in a warm place for 1 hour, or until doubled in size.
4
Divide the risen dough into 6 equal portions. Shape them into balls, then roll each into an oval shape on a lightly floured surface.
5
Drizzle one half of the rolled-out naan with a little honey, then sprinkle with pomegranate seeds. Be careful not to get too close to the edges.
6
Fold the other half over the pomegranate seeds, press gently, and then roll slightly again to even it out.
7
Heat a non-stick skillet over medium heat. Cook the naans for 1-2 minutes per side, until golden brown spots appear.
8
While still warm, brush with melted butter – this enhances the softness and flavors of the dough.
9
Serve immediately. The tart sweetness of the pomegranate pairs wonderfully with the sweetness of the honeyed naan.
10
Tip: always remove the pomegranate seeds fresh, and dry them on a paper towel so they don't soak the dough during baking.
