Raspberry Naan
The refreshingly tart flavor of raspberries perfectly balances the sweet dough of the naan. This naan is an ideal summer dessert, but it can be made anytime you crave a light and fruity treat. Fresh or frozen raspberries, mashed with a fork, serve as the perfect filling, especially when mixed with a little honey. It cooks quickly in a hot pan, so it doesn't lose its flavor. Tip: For an extra treat, serve with cold sour cream, mascarpone, or vanilla sauce – it will be heavenly!
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, combine the flour, yeast, sugar, and salt – these are your base dry ingredients.
2
Add the yogurt, lukewarm water, and olive oil, then knead until a smooth, elastic dough forms – this takes about 10 minutes by hand.
3
Cover the dough and let it rise in a warm place for 1 hour, or until doubled in size.
4
Lightly crush the raspberries with a fork and mix them with honey – this will be your fruity filling.
5
Divide the risen dough into 6 equal portions, form them into balls, then roll them out into oval shapes.
6
Spoon a portion of the raspberry filling onto one side of the rolled-out naan, fold the other side over, and gently press down to seal.
7
Cook the naans in a hot, non-stick skillet for 1-2 minutes per side, until brown spots appear.
8
Brush the cooked naans with melted butter while they are still hot – this makes them softer and more fragrant.
9
Serve warm, either on its own or with a scoop of vanilla ice cream – a true dessert experience!
10
Tip: Don't use too much filling, as it may leak out during cooking. If using frozen raspberries, thaw and drain them beforehand.
