Cranberry and Walnut Naan
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Making homemade naan is easier than you might think, and this cranberry walnut version is my go to when I want something a bit special without spending hours in the kitchen. Ready in under an hour from start to finish, it comes together quickly with simple ingredients you probably already have on hand. The tart cranberries and crunchy walnuts add wonderful texture and flavor, while the walnuts provide heart healthy omega 3 fatty acids that make this feel like a wholesome choice. Fresh thyme ties everything together beautifully. I love serving this alongside curries or enjoying it on its own as a snack.
Ella x
Ingredients
- 300 gall-purpose flour
- 150 mlplain yogurt
- 80 mlwarm water
- 100 gdried cranberries(roughly chopped)
- 80 gwalnuts(finely chopped)
- 30 mlolive oil(plus extra for cooking)
- 5 gsalt
- 7 ginstant yeast
- 20 mlhoney
- 10 gfresh thyme leaves(optional)
Detail level
Instructions
- 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
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
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
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
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
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
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
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
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.
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