Regular naan dough with saffron-infused milk worked in, giving the finished bread a pale gold colour and a subtle aroma against the yeasty, slightly tangy base flavour from the yogurt. A simple way to bring saffron to the table alongside any curry, not just as a dessert or drink.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup plain yogurt
- 2 tablespoons milk, plus more as needed
- 5-6 strands Kashmiri Mongra saffron
- 2 tablespoons warm milk, for the saffron infusion
- 1 tablespoon oil
- Salt, to taste
- 2 tablespoons melted butter or ghee, for brushing
- Nigella seeds or chopped coriander, optional topping
Instructions
- Warm 2 tablespoons of milk and soak the saffron strands in it for about 10 minutes.
- In a bowl, mix the flour, baking powder, baking soda, and salt.
- Add the yogurt, oil, and saffron milk, and bring together into a shaggy dough, adding plain milk a tablespoon at a time if it's too dry.
- Knead for 8-10 minutes until smooth and slightly tacky to the touch. Cover and let rest in a warm spot for 1-1.5 hours.
- Divide into 6 equal portions and roll each into an oval or teardrop shape, about 1/4 inch thick.
- Heat a tawa or heavy skillet over medium-high heat. Cook each naan for 1-2 minutes until bubbles form on the surface, then flip and cook another 1-2 minutes until golden spots appear.
- Brush with melted butter or ghee immediately after removing from the pan, and sprinkle with nigella seeds or coriander if using.
Tips for Best Results
This dough doesn't use yeast, relying instead on baking powder and baking soda plus the resting time — it's a faster method than a traditional yeasted naan, though the texture is slightly different (less chewy, a bit more tender). Cook it hot and fast; a pan that's not hot enough will dry the naan out instead of getting those characteristic browned bubbles.
Serving Suggestions
Pairs naturally with any of our Kashmiri curries — Rogan Josh, Yakhni, or Aab Gosht all work well alongside this bread.
Storage
Best eaten fresh and warm. If needed, store wrapped in a cloth or foil at room temperature for a few hours, or refrigerate for up to 2 days and reheat briefly in a dry pan.
