Recipes, re-invented from cooking shows
Spiced Mango Naan
Prep. Time:
Baking Time:
Total Time:
2 hours 30 mins
20 mins
3 hours
Serves:
Makes 8 naan
Tips for Success: Mango powder magic: Amchur provides concentrated mango flavor with a pleasant tanginess that enhances savory dishes Optional fresh mango: Adding a small amount of puree creates extra tenderness without diluting the powder's impact Balance the spices: The cardamom and other w...
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Ingredients
NAAN: 3 cups bread flour, plus extra for dusting 2¼ tsp SAF red fast-action yeast 1¼ tsp kosher salt 1 tbsp granulated sugar ¾ cup warm water (110°F) ⅓ cup whole milk Greek yogurt, room temperature 2 tbsp organic mango powder ¼ cup mango puree (from 1 ripe mango) - optional for extra tenderness ¾ tsp ground cardamom ½ tsp garam masala ¼ tsp ground coriander ¼ tsp turmeric 2 tbsp melted ghee or butter, plus extra for cooking 1 large egg, beaten
SPICED GHEE FINISH: 3 tbsp ghee or butter ½ tbsp nigella seeds (kalonji) ¼ tspn coarse sea salt Fresh cilantro leaves
OPTIONAL SAVORY TOPPINGS: Thinly sliced red onion Fresh cilantro Crumbled paneer or feta cheese
Method
MAKE THE DOUGH: Activate yeast: In a small bowl, combine warm water, sugar, and yeast. Let sit until foamy, about 5-8 minutes. Mix wet ingredients: In a large bowl, whisk together mango puree (if using), yogurt, melted ghee, beaten egg, mango powder, cardamom, garam masala, coriander, and turmeric until smooth. Form dough: Add the yeast mixture to the mango mixture. Add flour and salt. Mix until a soft, slightly sticky dough forms. Knead: Turn onto a floured surface and knead for 8-10 minutes until smooth and elastic. First rise: Place in an oiled bowl, cover with damp towel, and rise in a warm place for 1½-2 hours until doubled.
SHAPE AND COOK: Divide: Punch down dough and divide into 8 equal portions. Cover and let rest 15 minutes. Roll: On a floured surface, roll each portion into an oval about 8 inches long and ¼ inch thick. Cook: Heat a cast iron skillet over medium-high heat. Cook naan one at a time for 1-2 minutes until bubbled and spotted brown underneath. Flip and cook 1 minute more.
FINISH: Spiced ghee: Warm ghee with nigella seeds until fragrant, about 30 seconds. Serve: Brush warm naan with spiced ghee, sprinkle with coarse salt and fresh cilantro. Add optional toppings if desired.
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Instructions
MAKE THE DOUGH:
Activate yeast: In a small bowl, combine warm water, sugar, and yeast. Let sit until foamy, about 5-8 minutes.
Mix wet ingredients: In a large bowl, whisk together mango puree (if using), yogurt, melted ghee, beaten egg, mango powder, cardamom, garam masala, coriander, and turmeric until smooth.
Form dough: Add the yeast mixture to the mango mixture. Add flour and salt. Mix until a soft, slightly sticky dough forms.
Knead: Turn onto a floured surface and knead for 8-10 minutes until smooth and elastic.
First rise: Place in an oiled bowl, cover with damp towel, and rise in a warm place for 1½-2 hours until doubled.
SHAPE AND COOK:
Divide: Punch down dough and divide into 8 equal portions. Cover and let rest 15 minutes.
Roll: On a floured surface, roll each portion into an oval about 8 inches long and ¼ inch thick.
Cook: Heat a cast iron skillet over medium-high heat. Cook naan one at a time for 1-2 minutes until bubbled and spotted brown underneath. Flip and cook 1 minute more.
FINISH:
Spiced ghee: Warm ghee with nigella seeds until fragrant, about 30 seconds.
Serve: Brush warm naan with spiced ghee, sprinkle with coarse salt and fresh cilantro. Add optional toppings if desired.
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Ingredients
NAAN:
3 cups bread flour, plus extra for dusting
2¼ tsp SAF red fast-action yeast
1¼ tsp kosher salt
1 tbsp granulated sugar
¾ cup warm water (110°F)
⅓ cup whole milk Greek yogurt, room temperature
2 tbsp organic mango powder
¼ cup mango puree (from 1 ripe mango) - optional for extra tenderness
¾ tsp ground cardamom
½ tsp garam masala
¼ tsp ground coriander
¼ tsp turmeric
2 tbsp melted ghee or butter, plus extra for cooking
1 large egg, beaten
SPICED GHEE FINISH:
3 tbsp ghee or butter
½ tbsp nigella seeds (kalonji)
¼ tspn coarse sea salt
Fresh cilantro leaves
OPTIONAL SAVORY TOPPINGS:
Thinly sliced red onion
Fresh cilantro
Crumbled paneer or feta cheese
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