Romani-style Spiced Naan Bread

Ingredients

In this Romani adaptation of the traditional Indian naan, we incorporate Romani spices such as paprika, cumin, coriander, and garlic to infuse the bread with a distinct flavor profile. These spices add a warm and aromatic taste that is characteristic of Romani cuisine, giving the naan a unique twist. We alse have the original recipe for Bullet Naan, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon (5g) baking powder 1 teaspoon (5g) baking powder
• 1 teaspoon (5g) salt 1 teaspoon (5g) salt
• 1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
• 1 teaspoon (5g) ground cumin 1 teaspoon (5g) ground cumin
• 1 teaspoon (5g) ground coriander 1 teaspoon (5g) ground coriander
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1/4 cup (60ml) plain yogurt 1/4 cup (60ml) plain yogurt
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• Additional flour for dusting Additional flour for dusting

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 4g, 1g
• Carbohydrates (total, sugars): 31g, 1g
• Protein: 5g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, baking powder, salt, paprika, cumin, coriander, and minced garlic.
2. 2.
   Make a well in the center of the dry ingredients and pour in the warm water, plain yogurt, and olive oil.
3. 3.
   Mix the ingredients together until a soft dough forms.
4. 4.
   Transfer the dough to a floured surface and knead for about 5 minutes until it becomes smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rest for 1 hour in a warm place.
6. 6.
   After the resting period, divide the dough into small portions and shape them into balls.
7. 7.
   Preheat a skillet or griddle over medium heat.
8. 8.
   Take one dough ball and roll it out into a circular shape, about 1/4 inch thick, using a rolling pin and some additional flour for dusting.
9. 9.
   Place the rolled naan onto the preheated skillet and cook for about 2 minutes on each side, or until golden brown spots appear.
10. 10.
    Repeat the process with the remaining dough balls.
11. 11.
    Serve the Romani-style Spiced Naan Bread warm and enjoy!

Treat your ingredients with care...

• All-purpose flour — Make sure to measure the flour accurately using the spoon-and-level method for best results.
• Paprika — Adjust the amount of paprika according to your spice preference. You can use smoked paprika for an extra depth of flavor.
• Ground cumin and coriander — For enhanced flavor, toast the whole cumin and coriander seeds in a dry skillet before grinding them.

Tips & Tricks

• If you prefer a softer naan, brush the cooked bread with melted butter or olive oil immediately after removing it from the skillet.
• Experiment with different spice combinations to customize the flavor of your Romani-style Spiced Naan Bread.
• Serve the naan with Romani dips and spreads, such as ajvar or tarator, for a complete Romani culinary experience.
• If you don't have a skillet or griddle, you can also cook the naan on a preheated baking stone in the oven at 220°C (425°F) for about 5 minutes on each side.
• Leftover naan can be stored in an airtight container at room temperature for up to 2 days or frozen for later use.

Serving advice

Serve the Romani-style Spiced Naan Bread as a side dish with Romani main courses, stews, or grilled meats. It is also delicious on its own or paired with Romani dips and spreads.

Presentation advice

Arrange the Romani-style Spiced Naan Bread on a platter or in a bread basket, garnished with fresh herbs such as cilantro or parsley, to enhance its visual appeal.