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QUBANI NAAN

mayurisjikoni
Qubani Naan is a sweetish exotic Mughlai flatbread with dried apricot,poppy seeds, cardamom & saffron. Usually served with a spicy curry.
5 from 6 votes
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Prep Time 15 minutes
Cook Time 15 minutes
FERMENTING TIME: 1 hour 30 minutes
Total Time 2 hours
Course Bread, Main Course, Main Meal
Cuisine Indian, Mughlai
Servings 4 LARGE NAANS

Ingredients
  

FOR THE NAAN DOUGH:

  • 2 cups plain flour
  • 1 tsp instant dried active yeast
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tbsp sugar
  • 1 tsp cardamom powder
  • 1 tbsp oil
  • ½ cup plain yogurt room temperature
  • ½ - ⅔ cup warm milk

FOR THE QUBANI/APRICOT FILLING:

  • 10 - 12 dried qubani/apricots
  • ¼ cup hot water

FOR THE TOPPING:

  • 2 tbsp milk
  • 2 tbsp poppy seeds
  • a few strands of saffron

Instructions
 

PREPARATION OF THE NAAN DOUGH:

  • Mix flour, baking powder,salt, cardamom powder and sugar in a bowl.
  • Add the yeast and mix well.
  • Add the yogurt and mix the flour.
  • Add milk as required to form a soft dough.
  • Dust the work top with little flour and knead the dough till it becomes smooth and silky. The dough should be soft but not sticky.
  • Add the oil and knead it gently.
  • Shape the dough into a ball.
  • Grease the bowl and dough with some oil.
  • Put the dough in the bowl and cover it.
  • Let it ferment till the dough is double the size. This will take about 1 hour in a warm climate.
  • Gently punch down the dough and let it rise again for 30 minutes.
  • In the meantime prepare the filling.

PREPARATION OF QUBANI FILLING:

  • Soak the qubani or apricots in the hot water for 10-20 minutes.
  • Remove from the water and pat them dry with a kitchen towel.
  • Chop the qubani into small pieces and keep it on the side till required.

BAKING THE NAAN:

  • Preheat the oven to 200°C.
  • Punch down the dough. Divide the dough into 4 parts. Roll each part into a ball.
  • Divide the filling into 4 parts.
  • Dust the rolling board or worktop with little flour.
  • Take one ball of the dough and roll it out to a 3 inch circle.
  • Add one part of the filling in the middle of the circle.
  • Gather up the edges of the rolled dough to the centre, pinch it well to seal and press gently to flatten.
  • Dust the rolling board or worktop again with little flour and roll the stuffed naan into an oval shape  of  3-4 inches in diameter and about  4-5 inches in long.
  • Place the rolled naan on a greased baking tray.
  • Repeat the above steps with the remaining dough and filling.
  • Brush the naans with little milk.
  • Sprinkle poppy seeds and saffron strands over the naan.
  • Bake in the hot oven for 10-15 minutes until they puff up and become light golden in colour.

Notes

  • You can roll the naans into a round shape if you like.
  • You can cook the naan on the tawa too. I prefer to bake them for even cooking.
  • Add other dry fruits like raisins, cranberries, etc, nuts and dried coconut as a filling to make Peshawari Naans.
  • Enjoy these sweet naans with a curry of your choice or with some hot masala tea or coffee as a snack.
  • I used instant active dry yeast. If you use normal active dry yeast then you will have to add the yeast to warm milk with a bit of sugar it to allow it to ferment. Cover the mixture and let it ferment for 10 minutes till it becomes frothy.
  • You can smear some butter or ghee on top of the baked naan before serving.
Keyword Apricot Naan, Mughlai Naan Recipe, Qubani Naan