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Nawabi Naan recipe | Mughlai naan | Indian flatbread Shahi Naan |
Tarla Dalal
06 August, 2015
Table of Content
Nawabi Naan recipe | Mughlai naan | Indian flatbread Shahi Naan |
The Nawabi Naan, also known as Mughlai Naan or Shahi Naan, is a rich and decadent Indian flatbread that lives up to its name. The term "Nawabi" evokes a sense of royalty and luxury, and this naan delivers on that promise by incorporating a lavish touch of mixed nuts. Unlike a regular tandoori naan, this version is studded with finely chopped almonds, pistachios, and cashews, which not only add a wonderful texture but also a subtle, nutty sweetness that elevates the entire dish.
The process of making this scrumptious naan begins with preparing a soft and pliable dough. It uses a combination of plain flour (maida), yeast, and sugar. The yeast is activated in lukewarm water, which helps the dough to become light and airy. After kneading, the dough is given a resting period, allowing the yeast to work its magic and create a fluffy texture. This step is crucial for achieving the characteristic softness of a high-quality naan, ensuring it’s not dense or chewy.
The real magic of the Nawabi Naan lies in how the nuts are incorporated. After the dough is divided into portions and rolled into an oblong shape, a generous amount of the chopped dried fruits is sprinkled over the surface. The dough is then lightly rolled again. This second, gentle rolling ensures that the nuts are pressed firmly into the dough, preventing them from falling off during the cooking process. This simple but critical step guarantees that every bite of the naan is infused with the rich flavor and crunch of the mixed nuts.
Cooking the naan is a straightforward process, traditionally done on a tawa (griddle) and then over an open flame. The naan is first placed on a hot non-stick tawa, with the nut-studded side facing down. It's cooked until it puffs up slightly, a sign that the yeast has done its job. Flipping it over and cooking it on an open flame gives it a beautiful golden-brown color and a slightly charred, smoky flavor that complements the richness of the nuts.
The final touch is a brush of melted butter, which adds a glossy sheen and a rich, buttery finish. This final step enhances the naan's aroma and makes it even more appealing. The Nawabi Naan is best served immediately, when it is still warm, soft, and fragrant. The combination of the warm, fluffy bread with the crunchy, mildly sweet nuts is a treat for the senses.
This naan is an ideal accompaniment to a variety of Indian dishes. While it can be enjoyed on its own, it truly shines when paired with a tangy and spicy curry. The mild sweetness of the naan provides a perfect contrast to the bold flavors of subzis and gravies, making every meal a memorable experience. Its unique texture and delightful flavor make it a luxurious addition to any special occasion or a simple family dinner.
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
15 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
30 Mins
Makes
6 naans
Ingredients
for Nawabi Naan
1 cup plain flour (maida)
1/2 tsp dry yeast
1/2 tsp sugar
1 tbsp oil
salt to taste
3 tbsp finely chopped dried fruits ( almonds , pistachio and cashewnuts)
melted butter for brushing
Method
for Nawabi Naan
- Combine the yeast, sugar and 2 tbsp of lukewarm water in a bowl and cover with a lid and keep aside for 10 minutes.
- Combine all the ingredients, except the dry fruits, in a deep bowl and knead into a soft dough, using enough water.
- Cover the dough with a wet muslin cloth and keep aside for 20 minutes.
- Press the dough lightly to remove the air.
- Divide the dough into 6 equal portions and roll out each portion into an oblong of 125 mm. (5") using a little plain flour for rolling.
- Sprinkle ½ tablespoon of dry fruits over it, and roll it again lightly using a rolling pin.
- Heat a non-stick tava (griddle) and place the naan over it with the dry fruit side facing downwards.
- Cook it on one side till it puffs slightly and then turn over.
- Cook it on the other side till it puffs a little and then roast it on an open flame till it turns golden brown from both the sides.
- Brush each naan with a little butter and serve immediately.
Nawabi Naan recipe with step by step photos
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To make nawabi naan, add 1/2 tsp dry yeast in a small bowl.
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Add 1/2 tsp sugar.
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Add 2 tbsp of lukewarm water.
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Mix well.
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Cover with a lid and keep aside for 10 minutes.
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This is how yeast looks like after activating.
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In a deep bowl, add 1 cup plain flour (maida).
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Add yeast-sugar mixture. and add salt to taste.
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Knead into a soft dough, using enough water.
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Cover the dough with a wet muslin cloth and keep aside for 20 minutes.
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This is how the dough looks like after 20 mins.
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Press the dough lightly to remove the air. Knead again for 1 to 2 minutes.
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Divide the dough into 6 equal portions.
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Roll out each portion into an oblong of 125 mm. (5") using a little plain flour for rolling.
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Sprinkle ½ tablespoon of finely chopped dried fruits ( almonds , pistachio and cashewnuts) over it, and roll it again lightly using a rolling pin.
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Heat a non-stick tava (griddle) and place the naan over it with the dry fruit side facing downwards.
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Cook it on one side till it puffs slightly and then turn over.
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Cook it on the other side till it puffs a little and then roast it on an open flame till it turns golden brown from both the sides.
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Brush each naan with a little melted butter.
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Serve Nawabi naan immediately.
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Nutrient values (Abbrv)per plate
nullClick here to view Calories for Nawabi Naan
The Nutrient info is complete
Payal Parikh 86
March 5, 2021, 9:45 a.m.
This naan recipes with nuts was fab! they tasted sooo good when they were hot..a good change to regular naan recipes...Do try it !
sunilmehra
April 14, 2016, 10:30 a.m.
Tarla Dalal
April 14, 2016, 10:30 a.m.
Hi Sunilmehra , we are delighted you loved the Nawabi Naan recipe. Please keep posting your thoughts and feedback. Happy Cooking.
Archana M
Dec. 27, 2015, 11:57 a.m.
nawabi naan.. this naan is actually very nawabi.. perfectly soft with lots of crushed nuts over it.. which makes you feel royal in each bite.. the crunchy flavour of the nuts gives a nice taste to the naan.. and the butter brushed on top keeps it soft..
