Cranberry and Walnut Naan

Instructions

1. 1

   In a large mixing bowl, combine flour, salt, and instant yeast. Make a well in the centre and add yogurt, warm water, honey, and olive oil.

   Tip: Ensure the water is warm but not hot, around 40°C, to activate the yeast properly.

2. 2

   Mix the ingredients together with your hands until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic.

   Tip: The dough should be slightly sticky but manageable. Add a touch more flour if it's too wet.

3. 3

   Fold the chopped cranberries and walnuts into the dough, distributing them evenly throughout.

   Tip: Reserve a few walnut pieces to press onto the surface of each naan for visual appeal.

4. 4

   Shape the dough into a ball, coat lightly with oil, and place in a clean bowl. Cover with a damp cloth and let rise in a warm place for 1.5 hours until doubled in size.

   Tip: A warm kitchen corner or a turned-off oven with the light on works well for rising.

5. 5

   Divide the risen dough into 4 equal portions and shape each into a ball. Let them rest for 10 minutes.

   Tip: Resting the dough makes it easier to stretch and shape.

6. 6

   On a lightly floured surface, gently stretch each ball into an oval or teardrop shape approximately 20 cm long and 10 cm wide.

   Tip: Avoid overworking the dough as this can make it tough. Let it relax if it springs back.

7. 7

   Heat a large skillet or cast-iron pan over medium-high heat until very hot. Brush the surface lightly with olive oil.

   Tip: The pan should be hot enough that a drop of water sizzles immediately on contact.

8. 8

   Place one shaped naan in the hot pan and cook for 3-4 minutes until golden and puffed on the bottom, then flip and cook the other side for 2-3 minutes until light brown.

   Tip: You may see some dark spots appear, which is perfectly normal and adds flavour.

9. 9

   Transfer cooked naan to a plate and repeat with remaining dough portions. Brush the warm naan with a little extra olive oil and sprinkle with fresh thyme if desired.

   Tip: Stack the cooked naan on top of each other and wrap loosely in a clean tea towel to keep them warm and soft.