Cinnamon and Raisin Naan

Instructions

1. 1

   Combine warm water, honey, and instant yeast in a bowl. Let sit for 5 minutes until foamy to activate the yeast.

   Tip: This ensures your naan will rise properly and have a light, airy texture.

2. 2

   Mix flour and salt together in a large bowl. Create a well in the center and pour in the yeast mixture, yogurt, and oil.

   Tip: Creating a well helps you gradually incorporate the flour without lumps forming.

3. 3

   Stir until a shaggy dough forms, then knead by hand for 8-10 minutes until smooth and elastic. The dough should be soft and slightly sticky.

   Tip: If the dough is too dry, add water 1 tablespoon at a time. Proper kneading develops gluten for a tender naan.

4. 4

   Place dough in an oiled bowl, cover with a damp cloth, and let rise for 1 hour until doubled in size.

   Tip: A warm, draft-free spot works best for rising. You can speed this up by placing the bowl in a warm oven.

5. 5

   Combine cinnamon and brown sugar in a small bowl. Mix raisins into this mixture and set aside.

   Tip: Pre-mixing the filling ensures even distribution of cinnamon and sugar throughout each naan.

6. 6

   Divide dough into 8 equal pieces and roll each into a ball. Let rest for 5 minutes, then flatten each into a thin oval about 5mm thick.

   Tip: Resting the balls before flattening makes them easier to work with and results in more tender naan.

7. 7

   Sprinkle the cinnamon-raisin mixture evenly over each flattened naan, then gently roll and shape back into an oval, sealing the filling inside.

   Tip: Be gentle when shaping to avoid squeezing out the filling. A light hand keeps the raisins intact.

8. 8

   Heat a cast iron skillet or heavy-bottomed pan over medium-high heat. Working in batches, cook each naan for 2-3 minutes per side until golden brown and puffed.

   Tip: Don't overcrowd the pan. Each naan needs space to puff up properly for the best results.

9. 9

   As each naan comes off the pan, brush immediately with melted butter while still warm.

   Tip: Brushing while hot helps the butter absorb into the bread, keeping it soft and adding richness.

10. 10

    Stack the warm naans on a plate lined with a clean kitchen towel and serve immediately for best flavor and texture.

    Tip: Keeping them wrapped in a towel traps steam and prevents them from drying out too quickly.