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A rich and nutty Mughlai flatbread, this naan is made with ground almonds in the dough and topped with crunchy almond slivers. It's soft, slightly sweet, and perfect for scooping up creamy curries like korma or dal makhani.
Activate the Yeast (10 minutes)
Prepare and Knead the Dough (10 minutes)
Proof the Dough (90 minutes)
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A rich and nutty Mughlai flatbread, this naan is made with ground almonds in the dough and topped with crunchy almond slivers. It's soft, slightly sweet, and perfect for scooping up creamy curries like korma or dal makhani.
This mughlai recipe takes 130 minutes to prepare and yields 4 servings. At 438.26 calories per serving with 10.02g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
Shape the Naan (10 minutes)
Cook the Naan (10 minutes)
Serve
Replace half of the all-purpose flour with whole wheat flour (atta) for a fiber-rich, denser naan. You may need a little extra liquid.
Omit the sugar and cardamom powder. Add 1 teaspoon of finely minced garlic and 1 tablespoon of chopped cilantro to the dough for a savory garlic-almond naan.
Substitute the almonds with finely chopped pistachios or cashews for a different nutty flavor and texture.
Almonds and ghee provide monounsaturated fats, which are beneficial for heart health and provide sustained energy.
The use of yogurt introduces probiotics, which are beneficial bacteria that help maintain a healthy gut microbiome and aid digestion.
Almonds are a good source of essential minerals like magnesium and manganese, which play important roles in bone health, metabolism, and nerve function.
One serving of Badami Naan contains approximately 460 calories. This is an estimate and can vary based on the exact ingredients and portion size.
Badami Naan is an indulgent bread made with refined flour and ghee, making it high in calories and carbohydrates. However, it also contains healthy fats and protein from almonds and yogurt. It's best enjoyed in moderation as part of a balanced meal.
Yes, you can make an instant version. Replace the yeast with 1/2 teaspoon of baking powder and 1/4 teaspoon of baking soda. Skip the proofing step and let the dough rest for only 20-30 minutes before shaping and cooking. The texture will be less fluffy and more dense.
Absolutely. Preheat your oven with a pizza stone or heavy baking sheet inside to its highest temperature (around 500°F or 260°C). Place the water-brushed naan directly onto the hot surface and bake for 3-4 minutes, or until puffed up and golden.
Hard naan can result from a few things: the dough was not kneaded enough to develop gluten, it didn't rise sufficiently, or it was cooked on a skillet that wasn't hot enough. A very hot pan is essential for a quick cook that keeps the inside soft.