Roasted Chestnut Naan
Roasted chestnut is traditionally an iconic ingredient of the autumn-winter season, evoking warmth and nostalgia. This naan version combines the texture of Eastern bread and the flavor of Hungarian chestnut. The honeyed chestnut filling hidden in the dough adds a sweet and slightly nutty aroma, which is softened and smoothed by the hot melted butter. It is most delicious when warm, but enjoyable cold too. Tip: You can serve it with jam, caramel sauce or even a cup of hot chocolate – this makes it a complete autumn dessert experience. If there is any left, it can be easily reheated, even in a toaster!
Ingredients for this recipe
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Preparation Steps
1
In a bowl, combine the flour, dry yeast, sugar, and salt – this is the dry base for the dough.
2
Add the yogurt, lukewarm water, and olive oil, and knead into a smooth dough – this should take 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, mash the cooked roasted chestnuts with a fork and mix with a little honey – this will be the filling.
5
Divide the risen dough into 6 portions, form them into balls, and then roll them into ovals.
6
Spoon a portion of the chestnut filling onto one side of the rolled-out naan, fold it in half, and flatten gently.
7
Cook in a hot, non-stick skillet for 1-2 minutes on each side, until brown spots appear.
8
Immediately brush the cooked naans with melted butter – this enhances the flavors and gives the dough a nice shine.
9
Serve warm, sprinkled with a little powdered sugar or accompanied by plain yogurt.
10
Tip: You can toast the chestnuts a little before mashing them for an even nuttier, smokier flavor.
