Poppy Seed Filled Naan Bread
Ground poppy seed is one of the most characteristic ingredients in Hungarian desserts – just think of bejgli or mákos guba. Now we can try it in a naan version, which combines the world of oriental bread and Hungarian sweets. The honeyed, ground poppy seed filling gently nestles into the soft naan dough, and every bite gives both a nostalgic and a new experience. Melted butter helps to enhance the full flavor of the poppy seeds. Tip: this naan is a great choice for breakfast, brunch, or even as a welcome treat for guests. It's best warm, but it's also delicious cold, and it will be soft again with a little warming.
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
In a large bowl, whisk together the flour, yeast, sugar, and salt – these are your dry ingredients.
2
Add the yogurt, lukewarm water, and olive oil. Knead until you have a smooth, elastic dough, about 10 minutes of hand kneading.
3
Cover the dough and let it rise in a warm place for about 1 hour, or until doubled in size.
4
Meanwhile, prepare the poppy seed filling: combine the ground poppy seeds with the honey. If it’s too thick, add a few drops of water.
5
Divide the risen dough into 6 equal portions. Shape them into balls, then roll each ball into an oval shape.
6
Spoon a portion of the poppy seed filling onto one half of the rolled-out naan. Fold the other half over the filling and gently press down to seal.
7
In a hot, non-stick pan, cook the naans for 1-2 minutes per side, until golden brown spots appear.
8
Brush the cooked naans with melted butter while they are still warm – this will make them even softer and more fragrant.
9
Serve immediately, warm, preferably with a glass of milk or coffee.
10
Tip: For a more intense poppy seed flavor, toast the ground poppy seeds in a dry pan before mixing them with the honey.
