Toasted Walnut Naan
Toasted walnuts are one of the oldest and most popular ingredients in the world's cuisines. In this naan recipe, the crunchy texture and intense flavor of the walnuts create a unique fusion with the Eastern bread. On a cold autumn evening, there is nothing better than the smell of freshly baked, buttery naan, while the aroma of toasted walnuts fills the kitchen. Tip: do not grind the walnuts into powder, but rather chop them roughly so that their texture remains even after baking. During baking, the walnuts will caramelize slightly, which gives the naan its character. This naan is excellent for breakfast, brunch or even as a welcome bite for guests. Served with a little honey or cinnamon sugar, it further enhances the rich flavor of the walnuts.
Ingredients for this recipe
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Preparation Steps
1
Toast the walnuts in a dry skillet over medium heat until golden brown. Set aside to cool, being careful not to burn them, as they will become bitter.
2
In a large mixing bowl, sift the flour and add the yeast, sugar, and salt. This will be the base of the dough.
3
Add the yogurt, olive oil, and lukewarm water, then mix until a dough forms.
4
Knead the dough for at least 10 minutes until it becomes smooth and elastic. Tip: If it is a little sticky, sprinkle with flour, but not too much.
5
Cover and let rise in a warm place for 1 hour, or until doubled in size.
6
Divide the risen dough into 6 equal portions, form into balls, then roll out into oval shapes, about 0.5 cm thick.
7
Sprinkle one half of the rolled-out naan with the toasted walnuts, fold the other half over, and then gently roll again to distribute the walnuts evenly.
8
Heat a skillet over medium-high heat and cook the naans for 1-2 minutes on each side, or until brownish spots appear.
9
Immediately brush the freshly cooked naans with melted butter. This will enhance the nutty flavor and help maintain the crispy crust.
10
Serve warm, either on its own or drizzled with a little honey.
