Recipes in the world of Flavilo

Rum and walnut naan bread served

Rum and Walnut Naan

Walnuts and rum are a classic pairing – especially when wrapped in a soft naan dough. This sweet version is a western, dessert-like adaptation of Indian bread, made special with a filling flavored with toasted walnuts and a hint of rum. As the naan bakes, the aroma of rum and walnuts fills the kitchen. The dough is slightly crispy on the outside, soft on the inside, and every bite is infused with the taste of caramelized walnuts and rum. Tip: always toast the walnuts beforehand, as this will intensify their flavor. No need to overdo the rum – a tablespoon is plenty for a pleasant aroma. This naan is an excellent choice for cold evenings, festive occasions, or even a special breakfast dessert.

Prep Time 20 min
Preparation 15 min
Total 35 min
1450 Kcal
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Ingredients for this recipe

Servings: 6
⭕ 300 g All-purpose flour
⭕ 7 g Dry yeast
⭕ 20 g Sugar
⭕ 4 g Salt
⭕ 120 g Yogurt
⭕ 100 ml Lukewarm water
⭕ 15 ml Olive oil
⭕ 80 g Walnuts (roughly chopped)
⭕ 1 tbsp Rum (or rum extract)
⭕ 20 g Melted butter

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    Preparation Steps

    1

    Toast the roughly chopped walnuts in a dry skillet over medium heat for 2-3 minutes, until lightly fragrant and golden brown. Drizzle with the rum, stir to coat, and let cool.

    2

    In a large bowl, combine the all-purpose flour, yeast, sugar, and salt – this forms the base for the naan dough.

    3

    Add the yogurt, lukewarm water, and olive oil, then knead until a smooth, elastic dough forms. This will take 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 risen dough into 6 equal portions. Shape each portion into a ball, then roll it out into an oval shape.

    6

    Spoon a small amount of the rum and walnut filling onto one half of each rolled-out naan. Fold the other half over the filling, gently press down, and roll out again slightly.

    7

    Heat a skillet over medium heat. Cook the naans for 1-2 minutes per side, until golden brown spots appear.

    8

    While still hot, brush the cooked naans with melted butter for a silky shine and enhanced flavor.

    9

    Serve warm. It stands well as an independent dessert, but can be served with powdered sugar or vanilla milk for a unique experience.

    10

    Tip: if you prefer not to use alcohol, you can substitute the rum with rum extract – it will provide the same flavor profile without the alcohol.