Kabuli Naan Recipe

Overview

Kabuli naan is a soft, lightly sweet stuffed flatbread with a fragrant filling of raisins, nuts, coconut and cardamom. The dough is tender rather than crisp, so it works well as a breakfast bread, snack or accompaniment to a savory meal.

This version makes six naan and cooks in a heavy skillet or cast-iron pan. The filling should be finely chopped and used sparingly; too much makes the dough difficult to seal and can cause the naan to split during cooking.

Ingredients

• 360 g (3 cups) all-purpose flour, plus more for rolling
• 1 teaspoon instant yeast
• 2 tablespoons granulated sugar
• 1 teaspoon fine salt
• 120 g (½ cup) plain full-fat yogurt, at room temperature
• 120 ml (½ cup) warm water, plus 1–2 tablespoons if needed
• 2 tablespoons neutral oil or melted ghee, divided
• 1 tablespoon melted ghee or butter, for brushing
• 1 tablespoon sesame seeds or nigella seeds, optional, for topping

For the filling

• 60 g (⅓ cup) seedless raisins
• 60 g (½ cup) walnuts, finely chopped
• 30 g (⅓ cup) unsweetened desiccated coconut
• 2 tablespoons granulated sugar
• ½ teaspoon ground cardamom
• 1 tablespoon plain flour
• 1 tablespoon milk or water, only if needed to help the filling hold together

How to make it

1. Make the dough. Whisk the flour, yeast, sugar and salt in a large bowl. Add the yogurt, warm water and 1 tablespoon of the oil. Stir until a shaggy dough forms. If dry flour remains, add the extra water 1 teaspoon at a time.

2. Knead and rest. Knead the dough on a lightly floured surface for 6–8 minutes, or until smooth and elastic. It should feel soft and slightly tacky but should not cling heavily to your hands. Rub the bowl with the remaining 1 tablespoon oil, return the dough to it, cover, and leave in a warm place for 60–90 minutes. It should look puffy and increase by roughly half, rather than necessarily doubling.

3. Prepare the filling. While the dough rests, pulse or finely chop the raisins and walnuts. Mix them with the coconut, sugar, cardamom and flour. Squeeze a little of the mixture in your hand: it should hold together loosely. If it falls apart completely, stir in 1 tablespoon milk or water. Do not make it wet.

4. Divide the dough. Lightly press the air from the risen dough and divide it into six equal pieces, about 115 g each. Shape each piece into a ball. Keep the dough balls covered with a clean towel so their surfaces do not dry out.

5. Fill the naan. Roll one dough ball into a circle about 12 cm (5 inches) wide, leaving the center slightly thicker than the edge. Place about 2½ tablespoons of filling in the middle. Bring the edges up over the filling and pinch firmly to close. Turn the sealed ball seam-side down and rest it for 5 minutes. Repeat with the remaining dough and filling.

6. Roll gently. On a lightly floured surface, roll one filled ball into a 15–18 cm (6–7 inch) oval or round. Use gentle, even pressure and turn it often. If a raisin or nut breaks through, pinch the spot closed and continue with lighter pressure. Aim for about 5 mm thick; very thin dough is more likely to split.

7. Heat the pan. Place a heavy skillet or cast-iron pan over medium-high heat for 3–4 minutes. It is ready when a drop of water evaporates quickly, but the pan is not smoking. Avoid adding oil to the pan, because a dry surface helps the dough grip and puff.

8. Cook the first side. Place one naan in the dry pan. Cook for 60–90 seconds, until bubbles appear and the underside has scattered golden-brown spots. If it darkens before bubbles form, reduce the heat slightly.

9. Cook the second side. Turn the naan and cook for another 60–90 seconds. Press the thicker edges gently with a spatula so they cook through. The finished naan should have brown patches on both sides and feel flexible, with no visibly raw, doughy areas around the sealed edge.

10. Finish and keep warm. Brush the hot naan with melted ghee or butter and sprinkle with sesame or nigella seeds, if using. Stack the cooked naan in a clean towel while you roll and cook the rest. Wipe out any loose sugar or filling between batches if it begins to burn.

Expert tips

• Prevent leaking: Chop the filling finely, leave a clear 2 cm border around the dough, and pinch the seam firmly before rolling.
• If the dough springs back: Cover it and rest it for another 10 minutes. The gluten needs time to relax before rolling.
• If the naan is tough: The dough was probably too dry, over-floured or overcooked. Keep it soft and use only enough flour to prevent sticking.
• If the filling burns: Lower the heat to medium and brush away escaped sugar or nuts before cooking the next naan.
• Easy substitutions: Replace walnuts with finely chopped almonds or pistachios. Use golden raisins instead of dark raisins, or omit the coconut and add 2 extra tablespoons of finely chopped nuts.
• For a richer finish: Brush with ghee immediately after cooking, while the naan is still hot enough to absorb it.

Serving and storage

Serve kabuli naan warm for the softest texture. It is especially good with tea, yogurt or a savory dish such as this Pakistani chicken karahi recipe, where the lightly sweet filling contrasts with the spiced sauce.

Cool leftovers completely, then store them in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 3 days. Reheat in a dry skillet over medium-low heat for 1–2 minutes per side, or wrap in foil and warm in a 180°C (350°F) oven until heated through. Freeze cooled naan in a sealed freezer bag for up to 2 months, separating them with parchment; reheat from thawed or frozen in a covered skillet over low heat.

Frequently asked questions

What is kabuli naan filled with?

Kabuli naan is commonly filled with a sweet mixture such as raisins, nuts, coconut, sugar and cardamom. This recipe uses walnuts, raisins, desiccated coconut and cardamom, with a small amount of flour to keep the filling from becoming too loose.

Can I make kabuli naan without yeast?

Yes, but the texture will be less airy. Replace the yeast with 1½ teaspoons baking powder and rest the mixed dough for 20 minutes instead of waiting for it to rise. The dough may need 1–2 extra teaspoons of water.

Why does my stuffed naan split?

The filling may be too coarse or too abundant, the dough may be rolled too thin, or the seam may not be sealed firmly. Use about 2½ tablespoons of finely chopped filling per naan, leave a border, and roll with gentle pressure.

Can I bake kabuli naan instead of cooking it in a skillet?

Yes. Heat a baking sheet or pizza stone in a 240°C (465°F) oven. Place the rolled naan on the hot surface and bake for 5–7 minutes, until puffed and browned in spots. Brush with ghee after baking.

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• Pakistani chicken karahi recipe