Cranberry Whole Wheat Naan Recipe
The delightful Cranberry Whole Wheat Naan is not just a traditional Indian bread; it is a flavorful twist that brings together the wholesome goodness of whole wheat flour and the sweetness of cranberries, complemented beautifully by a luscious prune spread. This naan recipe is perfect for a cozy family lunch or to impress your guests with something a little different. Let’s embark on this culinary journey where we combine flavors, textures, and aromas into a satisfying dish that can be enjoyed on its own or paired with a variety of dishes.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 2-1/4 cups (plus extra for dusting) |
| Active Dry Yeast | 1-1/2 teaspoons |
| Sugar | 1 teaspoon |
| Curd (Dahi / Yogurt) | 100 grams |
| Lukewarm Water | 150 ml |
| Salt | 2 teaspoons |
| Sunflower Oil | 2 tablespoons |
| Ghee or Butter (as needed) | To grease |
| Prune Spread | 1/4 cup |
| Dried Cranberries | 100 grams |
| Black Sesame Seeds | 1 teaspoon |
| Badam (Almonds) – flaked (optional) | 1 teaspoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 230 |
| Protein | 6 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 5 g |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Sodium | 220 mg |
Preparation Time
| Time Component | Duration |
|---|---|
| Prep Time | 45 minutes |
| Cook Time | 25 minutes |
| Total Time | 70 minutes |
| Servings | 4 |
Instructions
To start making the Cranberry Whole Wheat Naan, the first step is to activate the yeast. In a bowl, combine the active dry yeast and sugar, then pour in the lukewarm water. Allow this mixture to sit for about 5 minutes until the yeast becomes frothy and bubbly. If the yeast does not show any signs of activity, it is best to discard this batch and try again with fresh yeast.
In a separate mixing bowl, add the whole wheat flour, salt, and sunflower oil, mixing these ingredients together with your fingers. Make a well in the center of the dry ingredients, then pour in the frothy yeast mixture along with the curd (yogurt). Combine all the ingredients, ensuring that the dry flour is thoroughly moistened. The dough at this stage will be somewhat sticky, which is perfectly normal.
Once mixed, clean a flat surface and dust it lightly with flour. Transfer the dough onto this floured surface and begin kneading. Although it may be sticky initially, continue kneading until the dough is smooth, soft, and shiny, typically about 8-10 minutes. The kneading technique involves stretching and folding the dough back over itself rather than adding more flour, which could result in a less soft naan.
After kneading, place the dough in a bowl, rubbing a bit of oil all over it to prevent sticking. Cover the bowl with a damp cloth and allow it to rest in a warm area for 1 to 1.5 hours, during which time the dough will rise and double in size.
While the dough is proving, prepare the cranberries. Soak them in water for about 30 minutes, then drain and chop them into smaller pieces for easy incorporation into the naan. For added flavor, you may wish to make a Spiced Prune Chutney to accompany the naan; check your preferred recipe for guidance.
Once the dough has risen, gently punch it down to release the air and knead it lightly for another 2 minutes. Divide the dough into four equal portions, rolling each into a ball. If needed, dust with a little flour to make rolling easier.
Next, take one dough ball and flatten it slightly. Sprinkle some of the chopped cranberries and a spoonful of the prune spread into the center of the dough. You can also choose to add the cranberries later on top of the naan while cooking. Bring the edges of the dough towards the center, sealing the stuffing inside. Carefully roll the dough into your desired naan shape, taking care not to let the filling escape. For a delightful finish, sprinkle some black sesame seeds and optional flaked badam (almonds) on top.
To cook the naan, heat a tawa (a flat griddle) and generously grease it with ghee. Place the rolled naan onto the hot tawa, cooking it covered over low heat. You’ll notice the naan puffing up as it cooks. After a couple of minutes, flip the naan to the other side, brushing it generously with ghee again. Continue to cook, flipping the naan every 30 seconds to a minute, ensuring both sides are cooked through and golden brown.
Once cooked, remove the naan from the tawa and brush it with ghee one last time before serving. Repeat the cooking process for the remaining dough.
Serving Suggestion: Serve the warm Cranberry Whole Wheat Naan alongside a delicious Smoked Dal Makhani for a hearty and delightful meal that will surely satisfy your taste buds. Enjoy this unique twist on a traditional naan, perfect for any occasion.
Conclusion
Indulging in homemade Cranberry Whole Wheat Naan not only fills your kitchen with enticing aromas but also provides a nutritious alternative to traditional naan recipes. This delightful bread pairs excellently with a variety of North Indian dishes, making it a versatile addition to your culinary repertoire. Enjoy the blend of flavors and the satisfaction that comes from creating something delicious from scratch.
