Spiced Mango Naan
Prep. Time:
2 hours 30 mins
Baking Time:
20 mins
Total Time:
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
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.
