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Rum and raisin naan bread served
Sweet, buttery flatbread stuffed with rum-soaked raisins.

Rum & raisin naan

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
This recipe is a bold, dessert-like reimagining of the traditional Indian flatbread, naan, inspired by the sweet fillings of Peshwari naan. Raisins soaked in alcohol explode like little flavour bombs in the mouth, while the soft, yeasted dough neutralises the sweetness. The scent of dough baked in a hot pan mixes with the aroma of rum, instantly creating a festive atmosphere.
🕒 Prep Time 1 hr 30 mins
🍳 Cook Time 15 mins
⌛ Total Time 1 hr 45 mins
🍽️ Servings 6 servings
🔥 Calories 285 kcal
🌍 Cuisine Fusion

Ingredients

Equipment Needed

  • Heavy-bottomed frying pan (cast iron is best)
  • Proving bowl
  • Rolling pin

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Pour the rum over the raisins in a small bowl and leave to stand for at least 30 minutes.

Tip: The dried fruit rehydrates, absorbs flavours and softens (osmosis).
2 ✓

Mix the flour, yeast, sugar and salt in a large bowl.

Tip: Do not sprinkle salt directly onto yeast, as it can inhibit its action.
3 ✓

Add the yoghurt, oil, tepid water and remaining rum drained from the raisins. Knead into an elastic, smooth dough (approx. 10 minutes).

Tip: The acidity of yoghurt helps yeast work and softens gluten strands.
4 ✓

Cover and prove in a warm place until doubled (approx. 1 hour).

Tip: During proving, yeast produces gases, making the dough structure airy.
5 ✓

Divide into 6 parts, form balls, then flatten them. Place some drained raisins in the centre, pinch edges together to form a pouch, then carefully roll out into an oval.

Tip: If raisins are too wet, they can make dough soggy, so drain well.
6 ✓

Bake in a hot, dry pan for 2 minutes each side until blistered and dark brown spots appear.

Tip: Sudden heat expands bubbles in the dough, making it 'puff up'.
7 ✓

Brush with melted butter while still hot.

Tip: Butter prevents drying out and adds shine.

Recipe FAQ

What if the dough tears when rolling?
Pinch the hole together with your fingers. The dough will swell during baking anyway and hide the mistake.
Can I substitute the rum?
Yes, you can soak the raisins in warm black tea or orange juice for an alcohol-free version.

Ingredients

  • 300 g Plain flour
  • 7 g Dried yeast
  • 15 g Sugar
  • 4 g Salt
  • 120 g Natural yoghurt (room temperature)
  • 100 ml Tepid water
  • 15 ml Olive oil
  • 80 g Raisins
  • 30 ml Dark rum
  • 20 g Melted butter (for brushing)