Saffron Rose Naan
This Saffron Rose Naan is a soft, fragrant flatbread that's perfect for a special meal. The subtle floral notes and golden color make it a beautiful addition to your table.
Ingredients
- 0.75 teaspoon saffron threads
- 3 tablespoons warm milk
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon fine salt
- 1 teaspoon granulated sugar
- 0.75 cup plain yogurt
- 2 tablespoons olive oil
- 0.25 cup warm water, plus more if needed
- 1.5 teaspoons rose water
- 2 tablespoons butter, melted
- 1.5 tablespoons dried rose petals, crushed
- 1.5 tablespoons fresh cilantro leaves, finely chopped
Instructions
- In a small bowl, crumble 0.75 teaspoon saffron threads and pour 3 tablespoons warm milk over them. Stir gently and let it sit for at least 15 minutes to allow the saffron to infuse and release its color.
- In a large mixing bowl, combine 3 cups all-purpose flour, 1 teaspoon baking powder, 0.5 teaspoon baking soda, 1 teaspoon fine salt, and 1 teaspoon granulated sugar. Stir them together until well combined.
- Add 0.75 cup plain yogurt, 2 tablespoons olive oil, the saffron-infused milk mixture, and 0.25 cup warm water to the dry ingredients. Mix everything with a spoon or your hands until a shaggy dough forms. Add 1.5 teaspoons rose water.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, 1 teaspoon at a time. If it's too dry, add a little more warm water, 1 teaspoon at a time.
- Form the dough into a ball, lightly grease the bowl with a little oil, and place the dough back in. Cover the bowl with plastic wrap or a clean kitchen towel and let it rest in a warm place for at least 1 hour, or until it has doubled in size.
- Once risen, gently punch down the dough to release the air. Divide the dough into 8 equal portions. Roll each portion into a smooth ball.
- Preheat a cast-iron skillet or a heavy-bottomed frying pan over medium-high heat. While the pan heats, lightly flour your work surface and roll out one dough ball into an oval or teardrop shape, about 0.25 inch thick.
- Place the rolled-out naan onto the hot skillet. Cook for 1-2 minutes until you see bubbles forming on the surface and the underside is lightly golden brown. Flip the naan.
- Cook on the second side for another 1-2 minutes until golden brown spots appear. You can lightly press with a spatula to ensure even cooking. Remove from the pan and place on a plate.
- Immediately brush the hot naan with some of the 2 tablespoons melted butter. Repeat with the remaining dough balls, rolling and cooking one by one. Keep the cooked naan covered with a clean towel to keep it warm.
- Just before serving, sprinkle the prepared Saffron Rose Naan with 1.5 tablespoons crushed dried rose petals and 1.5 tablespoons finely chopped fresh cilantro leaves. Serve warm with your favorite curry or dal.