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Orange marzipan naan served
Naan dessert topped with orange marzipan

Sweet orange and marzipan naan bread

Author: Flavelo
Recipes Cakes and Desserts Side Dishes
Naan bread is traditionally savoury, but following the pattern of Peshwari naan (sweet, nut-filled), this dessert version also exists. The acidity of the yoghurt dough and the high heat during baking (imitating the tandoor oven in a pan) result in blistered, spotted flatbreads. The orange syrup and marzipan added to the hot dough create a kind of 'baklava effect', but in a much softer form.
🕒 Prep Time 20 mins
🍳 Cook Time 20 mins
⌛ Total Time 2 hrs
🍽️ Servings 4 servings
🔥 Calories 410 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Heavy-bottomed frying pan (cast iron is best)
  • Pastry brush
  • Grater
  • Rolling pin

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Nuts (Almonds)

Instructions

1 ✓

Activate the yeast in the lukewarm water with the sugar for 5-10 minutes.

Tip: Bubbles indicate signs of life. (Start of fermentation)
2 ✓

Mix the flour with the salt. Add the yoghurt, oil, and yeast water. Knead into a soft, slightly sticky dough.

Tip: The acidity of the yoghurt (lactic acid) breaks down gluten, making the naan softer than plain bread.
3 ✓

Prove covered for 60-90 minutes until doubled in size.

Tip: Characteristic flavour compounds develop during the long prove.
4 ✓

Meanwhile, prepare the topping: boil the orange juice down to half (syrupy) in a small saucepan. Grate the marzipan.

Tip: Boiling evaporates the water, concentrating sugar and flavour. (Reduction)
5 ✓

Divide the dough into 4-6 balls and roll into thin flatbreads.

Tip: It doesn't matter if it's not a regular circle; naan is a rustic genre.
6 ✓

Heat a dry frying pan until smoking. Toss in the dough. If it blisters and the bottom is spotty (approx. 1-2 minutes), turn it over.

Tip: Sudden heat (contact heat) mimics the wall of the tandoor oven.
7 ✓

Brush the baked, hot naans with the orange reduction and immediately sprinkle with the grated marzipan to melt it on.

Tip: Serve immediately, as naan is best fresh.

Recipe FAQ

Why isn't the naan blistering?
The pan wasn't hot enough. Naan needs shock-like heat so the steam inside the dough suddenly puffs up bubbles.
Can I use baking powder instead of yeast?
Yes, it works with that too (quick naan), but the yeasted version has a deeper, bread-like flavour.

Ingredients

  • 300 g Plain flour (BL55)
  • 7 g Dried yeast
  • 1 tsp Sugar
  • 1 tsp Salt
  • 150 ml Lukewarm water
  • 100 ml Natural yoghurt
  • 1 tbsp Oil
  • 1 pc Orange (juice and zest)
  • 50 g Marzipan