Cranberry Prune Chutney Whole Wheat Naan Recipe

Cranberry and Prune Chutney Whole Wheat Naan Recipe

This innovative twist on the traditional Indian Naan flatbread features a delightful topping of sweet prunes and tangy cranberries. Soft and pillowy, these whole wheat naans are easy to prepare on the stovetop, offering a delicious and nutritious addition to any meal.

Cuisine: North Indian
Course: Lunch
Diet: Vegetarian

Ingredients:

• 2-1/4 cups Whole Wheat Flour (extra for dusting)
• 1-1/2 teaspoons Active Dry Yeast
• 1 teaspoon Sugar
• 100 grams Curd (Dahi/Yogurt)
• 150 ml Lukewarm Water
• 2 teaspoons Salt
• 2 tablespoons Oil (Ghee or butter as needed)
• 1/4 cup Prune Spread
• 100 grams Cranberries
• 1 teaspoon Black Sesame Seeds
• 1 teaspoon Whole Almonds (Badam)

Preparation Time:

• 45 minutes

Cooking Time:

• 25 minutes

Instructions:

1. Prepare Yeast Mixture:
   In a bowl, combine the active dry yeast and sugar with lukewarm water. Let it sit for 5 minutes until the yeast begins to bubble. If the yeast doesn’t activate, discard it and start with fresh yeast.

2. Make Dough:
   In a separate bowl, add the whole wheat flour, salt, and oil. Mix using your fingers and make a well in the center. Pour in the frothy yeast mixture and yogurt. Stir until the dry flour is moistened and a sticky dough forms.

3. Knead the Dough:
   Clean your countertop, dust your fingers with a little flour, and transfer the dough to the surface. Start kneading using a “stretch and fold back” motion. Knead until smooth, soft, and shiny. Do not add excess flour, as this could make the naan tough. Rub a little flour on your fingers if the dough is too sticky.

4. Proof the Dough:
   Place the dough into a bowl, rub a bit of oil over it, and cover with a damp cloth. Let the dough rise for 1 to 1.5 hours, or until it has doubled in size.

5. Soak and Prep Cranberries:
   While the dough is rising, soak the cranberries in water for about 30 minutes. Chop the cranberries into smaller pieces. You can also prepare the Spiced Prune Chutney ahead of time by clicking [here for the recipe].

6. Shape the Naan:
   Once the dough has risen, punch it down gently to release the air. Knead for another 2 minutes. Divide the dough into equal portions (you should get about 4 large balls). Dust a little flour on the surface and roll out each portion into a flat disc.

7. Stuff the Naan:
   Sprinkle the chopped cranberries and spread a little prune chutney on the dough. Seal the stuffing by folding the edges towards the center. Roll the dough back into a shape of your choice, ensuring the stuffing stays sealed inside. Sprinkle black sesame seeds and almond flakes on top.

8. Cook the Naan:
   Heat a tawa (griddle) and grease it well with ghee. Place the rolled naan onto the tawa and cook covered on low flame. You will notice the naan bubbling up. Flip the naan over, rub with ghee, and cook until both sides are golden and slightly browned. Keep flipping every 30 seconds to 1 minute to ensure even cooking.

9. Final Touch:
   Once cooked, remove the naan from the tawa and rub generously with ghee on top. Repeat the process for the remaining dough portions.

Serving Suggestions:

Serve your Cranberry and Prune Chutney Whole Wheat Naan with Smoked Dal Makhani Dhaba Style or your favorite curry for a rich and satisfying meal.

Enjoy this creative variation of traditional naan for a flavorful and hearty lunch!