- Prep Time 0:55
- Cook Time 0:15
- Estimated Cost $6.50
- 3 Comments
Here’s the third (and final—for now) coming of the pumpkin dough. This soft, chewy naan was made incredibly moist, thanks to the addition of sweet pumpkin. Serve these with soups, curries or alongside some fresh shahi paneer.
Note: this recipe makes a lot of naan. If you’re only cooking for 2 or 3 people, reserve half of the dough to make pizza.
- 1 packet yeast $1.50
- 2 tsp sugar Pantry
- 1 1/2 cups canned pumpkin $1.50
- 2 cups all-purpose flour, plus more for rolling and baking Pantry
- salt Pantry
- 1 tbsp vegetable oil, plus more for frying Pantry
- 3 tbsp toasted sesame seeds $1.50 for 1 oz.
- 2 tbsp unsalted butter, melted (or ghee) $1 for a stick
- handful fresh cilantro leaves, chopped $1 for a bunch
Recipe Serves 8
- Combine yeast, 1/2 cup warm water and sugar together in a mixing bowl. Stir gently and let sit to activate for 5 minutes.
- Stir in canned pumpkin, flour and a pinch of salt salt until a sticky dough forms.
- Knead dough on a floured surface for 4-5 minutes or until very elastic (this can also be done in a food processor or stand-up mixer).
- Pour the vegetable oil into a mixing bowl and transfer dough to the bowl. Turn dough over to make sure the oil coats it thoroughly.
- Cover bowl with a clean dish towel and place in a warm spot for 30 minutes.
- Transfer dough to a floured surface and divide into 12 balls.
- Sprinkle a ball lightly with sesame seeds and roll out into a 7-8" circle using a rolling pin, pressing the seeds into the dough. Repeat with remaining dough and seeds, adding more flour to the board if necessary.
- Pour about 1 tbsp vegetable oil in to a large frying pan and heat over high heat. Fry a dough round for 1-2 minutes on each side. The dough should puff lightly and become dark brown or lightly charred in spots. Repeat until all dough rounds have been cooked.
- Just before serving, brush naan lightly with melted butter and top with a sprinkle of salt and fresh cilantro.
- Serve warm.