Equipment
Ingredients
Yeast Mixture
- 120 ml whole milk, warmed to 40C
- 10 g white granulated sugar
- 5 g active dry yeast
Dough Base
- 300 g plain flour
- 4 g salt
- 30 g plain yogurt, room temperature
- 15 g ghee, melted
Sweet Nut Filling
- 30 g pistachios, shelled and unsalted
- 30 g almonds, blanched
- 30 g sultanas
- 20 g desiccated coconut, unsweetened
- 20 g brown sugar
- 2 g ground cardamom
- 15 ml heavy cream
Finishing
- 30 g ghee, melted
- 2 g nigella seeds
Nutrition (per serving)
Method
In a small mixing bowl, combine the warmed milk (around 40C/105F), white sugar, and active dry yeast. Stir gently and let sit for 5 to 10 minutes until the mixture becomes frothy.
In a large mixing bowl, whisk together the plain flour and salt. Add the yogurt, melted ghee, and the frothy yeast mixture. Mix until a shaggy dough begins to form.
Turn the dough out onto a lightly floured surface and knead for 5 to 8 minutes until it becomes smooth, elastic, and slightly tacky but not entirely sticky.
Place the kneaded dough in a lightly oiled bowl, cover tightly with a damp towel or plastic wrap, and leave in a warm spot to proof for 1 hour, or until doubled in size.
While the dough proofs, place the pistachios, almonds, sultanas, desiccated coconut, brown sugar, and ground cardamom into a food processor. Pulse until finely ground. Add the heavy cream and pulse again until the mixture comes together into a cohesive, slightly sticky paste.
Gently punch down the proofed dough to deflate it. Divide the dough into 6 equal portions (roughly 80g each) and roll each portion into a smooth ball.
Flatten one dough ball into a small disc about 10cm across. Place a heaping tablespoon of the sweet nut paste (about 20g) in the center. Gather the edges of the dough over the filling and pinch tightly to seal, ensuring no filling can escape. Repeat with the remaining dough balls.
Lightly flour the work surface. Using a rolling pin, gently roll out a stuffed dough ball into an oval or teardrop shape, about 5mm thick. Roll softly to avoid tearing the dough and exposing the filling.
Heat a cast iron skillet over medium-high heat. Lightly brush one side of the rolled naan with water and place it water-side down onto the hot pan. Cook for 1 to 2 minutes until large bubbles appear on the surface.
If using a gas stove, carefully pick up the skillet and invert it over the open flame, cooking the top of the naan directly over the heat until beautifully charred spots appear. If using electric or induction, simply flip the naan with a spatula and cook the other side against the pan for another 1 to 2 minutes.
Remove the cooked naan from the skillet and immediately brush the hot surface generously with melted ghee. Sprinkle with nigella seeds if desired. Keep warm wrapped in a clean kitchen towel while cooking the rest.
Chef's Notes
- Brushing the bottom of the dough with water before placing it in the skillet mimics the intense heat and adhesion of a traditional clay tandoor oven, allowing you to invert the pan without the bread falling off.
- If your nut filling feels too dry and crumbly to form a paste, add heavy cream 5ml at a time until it holds together. The filling should feel like damp sand.
- Resting the stuffed dough balls for 10 minutes under a damp towel before rolling relaxes the gluten, making them much less likely to spring back or tear during the rolling process.
- To maximize the aroma of your filling, briefly toast the nuts and desiccated coconut in a dry skillet before blending them.
Storage
Refrigerator: 3 days — Wrap tightly in aluminum foil or keep in an airtight container to prevent drying out.
Freezer: 1 month — Separate with parchment paper and store in a freezer-safe zip-top bag.
Reheating: Sprinkle lightly with water, wrap in aluminum foil, and warm in a 180C/350F oven for 5 to 8 minutes, or toast briefly in a warm skillet.
