Pumpkin naan from chef Navjot Arora of Indian soul food restaurant Old Monk is certainly a novel way to use fall’s favorite fruit, and an inspired autumnal spin on an Indian classic. The pumpkin puree lends a hint of earthy sweetness and a subtle orange shade (which you can bump up with a pinch of red food coloring) to the soft, puffy flatbread. If you’re short on time, you can always used canned pumpkin puree instead of making your own. And if you don’t have a tandoori oven, not to worry. Just make sure your cast iron pan or wok has a heat-safe handle, because the whole thing will be going into a very hot conventional oven. For another recipe from chef Navjot, get Old Monk’s Honey Chili Chicken recipe.
Since you won’t need all of your pumpkin puree for this naan, put the rest to good use in our Pumpkin Garam Masala Latte recipe, or our Pumpkin Spice Milkshake recipe.(Check out all the best of pumpkins on Chowhound for more ideas.) And for something to serve with your pumpkin naan, try our Pumpkin Curry recipe, or our Chole Masala recipe.
For the naan:
- 2 pounds unbleached flour
- 1/2 teaspoon salt
- 3/4 teaspoon baking powder
- 2 teaspoons sugar
- 1 egg
- 4 ounces milk
- 4 ounces pumpkin puree
- pumpkin seeds
- ghee, for brushing naan
- red food coloring (optional)
For the pumpkin puree:
- 1 fresh pumpkin
- olive oil
- fresh cracked pepper
If making fresh pumpkin puree:
1Preheat the oven to 375 degrees. Line a baking sheet with foil.
2Cut the pumpkin open and scoop out the seeds (you can remove their shells while the pumpkin is roasting and use the seeds later on in this recipe, or simply roast them for a snack).
3Cut the pumpkin into 4 sections and sprinkle with olive oil, salt, and pepper, then roast on the foil-lined baking sheet at 375 degrees for 90 minutes, or until golden brown and easily pierced with a fork or knife.
4Let the pumpkin cool slightly, then cut into smaller pieces and puree in a blender until smooth. Set aside.
To make the naan:
1Blend flour, salt, baking powder, and sugar in a large bowl.
2In another bowl, whisk the egg, milk, and 4 ounces of pumpkin puree, plus a few drops of red food coloring if using.
3Add the wet ingredients to the dry ingredients and mix well until a soft dough forms.
4Shape dough into a ball and cover with a moist towel. Allow to rest for two hours at room temperature.
5After dough has rested, shape into smaller balls and refrigerate, covered, if not baking immediately.
6Flatten each smaller dough ball into a round, pizza-like shape.
7Scatter some pumpkin seeds onto the surface of one side of each disc and press gently to adhere, then brush lightly with ghee.
8Place the naan on the walls of a tandoori oven heated to 800 degrees, and cook for 2 minutes.
9Or, if you don’t have a tandoori oven, heat your standard oven to 500 degrees. Warm a cast iron pan or wok over a gas burner or open flame, then invert the pan over the flame. Place the prepared discs of naan on top of the inverted pan or wok, then place the pan in the heated oven and cook naan for 2 to 3 minutes.
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