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 warm spices complement rather than compete with savory dishes
Versatile pairing: Excellent with curries, grilled meats, or Mediterranean dishes
Make-ahead friendly: Dough can be refrigerated overnight for deeper flavor
Chef's Note: Our version of Cathryn's recipe uses mango strategically - its natural enzymes create incredibly tender naan while adding just a hint of fruity depth that enhances rather than overwhelms savory flavors. The spice blend bridges Indian and Middle Eastern flavor profiles, making it versatile enough for various cuisines.
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
Why buy an expensive pot when you only need a pinch? We sell tiny quantities
Heading 5
For this recipe, you need:
amount
cost
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.
Comments, or questions, for this recipe
Name
Date
I'm a paragraph. Click here to add your own text and edit me. It's easy.
Add a new comment