Tokaji Wine Naan
Tokaji wine is world-renowned, considered one of Hungary's noblest drinks. It is increasingly infiltrating the world of desserts, so it is not surprising that it also offers a special experience in naan form. The character of the sweet wine blends gently into the dough, not overpowering but still clearly noticeable. This naan is both modern and respectful of tradition – a special fusion between Eastern and Hungarian cuisine. Tip: If you serve it as an appetizer, drizzle a little honey on it or serve it with a berry dipping sauce. Tokaji wine naan can also be a great conversation starter as part of a special dinner.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, whisk together the flour, yeast, sugar, and salt – these are your base dry ingredients.
2
Add the yogurt, lukewarm water, Tokaji wine, and olive oil, then knead until you get a soft, elastic dough. This will take about 10 minutes of kneading by hand.
3
Cover the dough and let it rise in a warm place for about 1 hour, or until doubled in size.
4
Divide the risen dough into 6 equal portions, form them into balls, then roll them out into oval shapes on a lightly floured surface.
5
Cook the rolled-out naans over medium heat in a hot non-stick skillet for 1-2 minutes per side, until brown spots appear.
6
Immediately brush the cooked naans with melted butter – this will make them even more fragrant and tender.
7
Serve warm, on its own or with a glass of Tokaji wine – the naan's slightly sweet flavor harmonizes with the wine's character.
8
Tip: Never pour the wine into the dough while it's hot, as the alcohol will evaporate and the flavor may weaken.
9
It’s important to cook quickly – don’t overcook, otherwise the naan will dry out and lose its softness.
10
This naan can also be served as a dessert or a special appetizer, for example, if you offer it with a little honey or fruit sauce.
