Naan, a cornerstone of North Indian cuisine, transforms into an enchanting culinary creation with the introduction of lavender and honey. This version elevates the traditional flatbread into a fragrant, sweet, and tender delight. The floral notes of lavender paired with the natural sweetness of honey not only tantalize the taste buds but also fill the kitchen with an inviting aroma. Each bite offers a soft, fluffy texture complemented by the crunch of lightly toasted edges, making it a visually appealing and deliciously versatile accompaniment to a myriad of dishes or enjoyed on its own as a luxurious treat.

Ingredients

Serving Size

• Serves 4

From Your Pantry

• 2 cups All-Purpose Flour, plus extra for dusting
• 1/4 cup Warm Water
• 1 tsp Sugar
• 2 tbsp Olive Oil
• 1 tsp Salt

Additional Grocery Items Needed

• 1 packet Active Dry Yeast (about 2 1/4 tsp)
• 1/2 cup Warm Milk
• 1/4 cup Honey
• 2 tbsp Dried Lavender Flowers
• 1/4 cup Melted Butter, for brushing

Preparation

1. Activate the Yeast: In a small bowl, dissolve the sugar in warm water. Sprinkle the yeast over the top and let it sit for about 10 minutes, until frothy.
2. Make the Dough: In a large mixing bowl, combine the flour and salt. Make a well in the center and add the activated yeast mixture, warm milk, olive oil, and half of the honey. Mix until the dough starts to come together.
3. Knead the Dough: Turn the dough onto a floured surface and knead for about 8-10 minutes, until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
4. Prepare Lavender Honey: While the dough is rising, gently warm the remaining honey and mix in the dried lavender flowers. Set aside to infuse.
5. Shape and Cook: Once the dough has risen, punch it down and divide it into 4 equal parts. Roll each part into a ball, then flatten it to form an oval shape. Preheat a cast-iron skillet or tandoor to medium-high heat. Cook each naan for about 2 minutes on each side, until puffed and golden-brown.
6. Finish with Flavour: Brush each naan with melted butter and drizzle with the lavender-infused honey just before serving.

Expert Tips

• For a vegan version, substitute the milk with almond milk and use a vegan butter or oil for brushing.
• Ensure the water and milk are warm (not hot) to touch; this helps with the activation of the yeast without killing it.
• Don't skip the resting time; it's crucial for developing the flavors and texture of the naan.

Serving Suggestions

Serve this Lavender-Infused Honey Naan as a delightful start to your meal or alongside your favorite curries and dishes. It pairs beautifully with a light, creamy dish, such as a chicken korma or a vegetable curry, allowing the delicate flavors of lavender and honey to shine through. To enhance the experience, consider a side of fresh ricotta or a soft goat cheese, which complements the floral notes and sweetness of the naan.

Nutrition Facts per Serving

• Calories: 380
• Fat: 12g
• Carbohydrates: 60g
• Protein: 8g
• Sodium: 590mg
• Sugars: 12g (Honey)

This Lavender-Infused Honey Naan recipe is a testament to the beauty of culinary creativity, blending traditional techniques with unexpected flavors. I encourage you to share this recipe with friends and family, and don't hesitate to experiment with different herbs or sweeteners to make this dish uniquely yours. Cooking is an adventure, and every variation opens the door to new discoveries. Enjoy the process and the delicious outcomes!