Ariso Recipes
Cranberry and Prune Stuffed Whole Wheat Naan
Last update date: February 24, 2012
Relish in the culinary masterpiece that is Cranberry and Prune Stuffed Whole Wheat Naan. This dish is a sensory celebration of culinary finesse, featuring Whole Wheat Flour, Active Dry Yeast. Beyond taste, it's elevating your well-being with every bite. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.1 hour and 10 minutes
North Indian
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Ingredients
2
How To Cook?
1
To prepare the cranberry and prune stuffed whole wheat naan, start by activating the yeast. in a bowl, combine yeast, sugar, and lukewarm water. let it sit for 5 minutes until the yeast starts bubbling. if the yeast doesn't react, discard it and try with a fresh batch.
2
In a separate bowl, add whole wheat flour, salt, and oil. mix with your fingers, creating a well in the center. pour in the frothy yeast mixture and curd. mix well to ensure all the dry flour is wet. the dough will be sticky.
3
Transfer the dough onto a clean counter surface, lightly dusted with flour. knead the dough until it becomes smooth, soft, and shiny. use stretching and folding movements during kneading. avoid adding too much flour, as it might make the naan less soft.
4
Place the dough in a bowl, coat it with oil, and cover it with a damp cloth. let it rest for 1-1.5 hours until it doubles in size.
5
While the dough is proving, soak the cranberries in water for about 30 minutes and then chop them into smaller pieces. prepare the spiced prune chutney (you can find the recipe separately).
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