Kabuli Naan Recipe: Easily Make at Home

Recipe Directions

• Making Dough
• Start by mixing sugar into warm water.
• Mix yeast with the mixture. It should make bubbles. If not, try fresh yeast.
• In another bowl, mix salt with flour and add nigella seeds.
• Make a hole in the middle and add yogurt, ghee, and yeast mix.
  

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• Knead well until it becomes dough. Shape it into a ball. If it’s sticky, add more flour.
• Grease another bowl. Roll dough in it until coated.
• Wipe off extra oil and cover with a damp cloth.
• Let the dough rest for 2-3 hours in a warm place until it becomes bigger.
• Filling
• To make the filling, just mix all the filling ingredients in a bowl until they become a thick and sticky mixture, like a paste. This is what you’ll use to stuff the naan later on.
• Formation Naan
• Divide the rested dough into 6 equal portions. Each portion should weigh around 85g. Cover the dough to prevent it from drying out.
• Divide the filling into 6 equal portions. Each portion should weigh around 45g.
  

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• Lightly flour a rolling board or clean worktop.
• Take a piece of naan dough and roll or press it out into a circle around 4cm (1.5 inches) wide. Place a portion of coconut stuffing on top and pinch the dough together to fully enclose it inside. It will look like a dumpling.
• There should be no gaps or holes the stuffing could escape from during rolling.
• Lightly flour the surface again and gently use your middle three fingers to pat the dough into a thick round disc, starting from the center and working your way outwards. This will help distribute the filling evenly.
  

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• Use a rolling pin to gently roll the naan in a circular motion, between the center and edges. Don’t apply too much pressure. You can use your hands to turn it as you roll once it reaches the desired size (15-18cm/6-7 inches wide depending on how thick or thin you like your naan).
• Sprinkle with chopped almonds (optional) and lightly press them in. Carefully roll up and down a few times to even out the surface. The naan is now ready to cook.
• Cooking Kabuli Naan
• Get a big frying pan or Tawa and heat it on medium-high heat for around 4-5 minutes. Using a steel or aluminum pan is better than a non-stick one.
• Carefully flip the naan and dampen the back with water. Very gently, place the naan on the heated tawa with the wet side down. Cook for about 40-50 seconds or until you notice tiny bubbles on the surface. Use saffron milk or butter to brush it.
• Hold the pan’s handle (use an oven glove if it’s too hot) and turn the pan so the naan is right over the flame. The water will help the naan stick to the pan. Cook until you see brown spots all over the naan.
  

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• Use a metal spatula or turner to gently release the naan from the tawa or pan. Put ghee or butter on it using a brush.
  

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• Serve immediately or keep the naan in a warm container while you cook the rest. Repeat this cooking process for the other naans.
• Cooking Kabuli Naan in an oven
• Arrange the naans on a lined baking tray.
• Preheat the oven to 450°F (230°C), and bake the naans for 5-6 minutes.
• Use Safforan milk or butter to brush it.