Do you love naan? I do! I experimented with it a while back to create my Peshwari Naan with coconut and spices. It was sooo good that I decided to give my cranberry lemon roasted chicken recipe it’s own version of naan.
- 2 – 2 1/2 cups bread flour (start with 2, but you may need another 1/2 to get the right consistency)
- 1 tsp salt
- 1/2 tsp cinnamon
- 3/4 cup warm milk
- 1 TB instant yeast (.25 oz)
- 1 TB honey
- 1 ½ TB melted lemon-flavored oil
- 1 egg
- 4 TB low-fat strawberry/lingonberry yogurt (I used skyr)
- 1 TB lemon zest
- 1/3 cup finely chopped fresh cranberries (a few bigger pieces is okay, but you’ll want most pretty small)
- 1/3 cup chopped walnuts
- In large mixing bowl add honey to milk and stir, then add yeast and allow to set for a few minutes until foamy
- Whisk in lemon-infused oil, honey, egg, lemon zest, then yogurt (whisking in each addition)
- Whisk flour, salt, cinnamon, cranberries and walnuts together
- Stir the dry mixture into the wet ingredients one scoop at a time until mixed. This is a very wet dough to start, but with a bit of muscle I managed to stick with my trusty wooden spoon. I needed probably an extra half cup of flour to get a consistency dry enough to remove the dough from the bowl.
- When dough has blended well, scrape onto floured surface (it won’t come willingly) and knead until smooth and elastic (8 minutes). This is a very silky dough and when you’re done kneading you don’t want it to be wet to the touch, but also not too dry. USe additional flour as needed, in order to both flour your kneading surface, and keep the dough from sticking all over your hands. But be brave, you don’t want dry dough. Form the dough into a ball and place in a greased bowl
- Brush with lemon-infused oil and leave to rise 1 – 1 ½ hours until it’s doubled in size.
Continue making the naan
- Dust a large cookie sheet with flour
- Punch dough down and divide into 6 – 8 pieces. Flatten each to an 8” round
- Place onto floured baking sheet. Cover with a towel and rise for 15 minutes
- Transfer one at a time onto a pre-heated griddle on medium high heat. Allow to cook a few minutes on each side. Each side should be spotted golden brown.
- When both sides are browned, brush with unsalted butter or coconut oil, cover and set in a warm place while you cook the remaining naan.
- Serve hot
Who ever thought naan would be the perfect accompaniment to roast chicken?
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