Spiced Naan Recipe - Allrecipes.com
Spiced Naan Recipe
  • READY IN 2 hr

Spiced Naan

Read Reviews (9)

"This Indian stuffed naan bread has a wonderful, spicy filling and is surprisingly easy to make." —  

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Original recipe makes 4 naan Change Servings
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Directions

  1. Whisk the bread flour, salt, and yeast together in a mixing bowl until combined; set aside. Stir the honey, 3/4 cup water, and 1 1/2 tablespoons butter together in a mixing bowl until the honey has dissolved. Stir in half of the flour mixture until no dry spots remain. Stir in the remaining flour, a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Transfer to a greased bowl, cover, and leave to rise in a warm place until doubled in bulk, 1 to 1 1/2 hours.
  2. Meanwhile, prepare the filling by melting 2 tablespoons of butter in a skillet over medium-low heat. Stir in the onion, garlic, ginger, coriander, cumin, cinnamon, and chili powder. Cook and stir until the onion has softened and turned translucent, 10 to 15 minutes. Stir in the raisins, coconut, and 2 tablespoons of water. Cover and cook 10 minutes longer; set aside.
  3. Preheat an oven to 450 degrees F (230 degrees C). Place a large baking sheet into the oven to preheat. Dust a second baking sheet heavily with flour.
  4. Punch down the dough and divide into 4 pieces. Roll each piece into an 8 inch round, then spoon the filling into the middle of the dough. Bring the edges of the dough over the filling, and pinch to seal. Carefully roll the dough out into 8-inch ovals and place onto the floured baking sheet. Cover with a towel and allow to rise for 15 minutes.
  5. Carefully transfer the naan onto the hot baking sheet in the preheated oven. Bake until the naan have puffed up and are golden, 10 to 12 minutes. Serve hot.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 15 mins
  • READY IN 2 hrs
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Reviews More Reviews

Apr 06, 2009

I liked this a lot. I didn't cook the filling as long as I was supposed to (it just seemed to be getting too cooked), but it ended being tender enough. I served it with vegetarian mulligatawny. Sweet and spicy - great mix. Thanks!

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Oct 29, 2009

Wow! This is similar to one I love in a local Indian restaurant. I was hesitant to try it as it only had one review, but, Wow! I cooked mine on my bread board and found that 8 minutes was perfect. The ones I cooked for 10 minutes were a little overdone. This is a great basic naan recipe to start with for stuffed naan. Can't wait to try it with garlic. This will be a favorite in my house. Thank you for sharing.

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15 Ratings

Feb 15, 2011

Made these for dinner tonite with Coconut Curry Pumpkin Soup (also on allrecipes) The Spiced Naan are delicious and easy to make.

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Dec 07, 2010

Easy to make! The herbs and spices are different, but they go together well! I'll be making these again!

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Jun 30, 2011

I modified this to make pershwari naan. I used half of the spices and used cali golden raisins, mac nuts and almonds, i used a mallet to hammer them into small bits and once in the pan i added four TB of honey, it makes it taste better. But this recipe was so amazing!!!

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Mar 30, 2011

OH MY GOODNESS!!!!! This stuff is incredible!!!! I made it exactly as the recipe said, and it is so good! Thank you SKYCHIA3 for posting this recipe. I will definitely use it again. *big smile*

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Sep 06, 2011

Fantastic recipe, very rich in taste! Will definitely make it again. The only issue i had was with the flaked coconut - couldn't taste it at all, it's a delicate taste which was lost in the sharpness of the rest of the spices. Probably because mine wasn't very fresh either, had opened the box before already. Do you have any ideas for making the coconut taste more potent?

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Jan 23, 2012

Yum! As a beginner, I am happy that this recipe is very easy to make, and I love that it fills the home with delicious smells. I will be making this again and again.

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Nutrition

  • Calories
  • 440 kcal
  • 22%
  • Carbohydrates
  • 66.3 g
  • 21%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 15.5 g
  • 24%
  • Fiber
  • 5 g
  • 20%
  • Protein
  • 10.3 g
  • 21%
  • Sodium
  • 666 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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