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Fig stuffed naan bread served
Soft naan with sweet fig filling in a rustic setting

Fig-Stuffed Naan Bread

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Cakes and Desserts
Naan is the most famous flatbread of Indian cuisine, traditionally baked against the hot walls of a tandoor oven. This version brings a sweeter, Middle Eastern twist with the addition of figs. The acidity and fat content of the yogurt kneaded into the dough make the bread incredibly soft and elastic. During baking, the dough puffs up with blisters, and the hidden fig pieces caramelize. It's a perfect companion to a spicy curry (sweet counteracts spicy), but also excellent on its own for breakfast.
🕒 Prep Time 25 mins
🍳 Cook Time 15 mins
⌛ Total Time 1 hr 40 mins
🍽️ Servings 6 servings
🔥 Calories 230 kcal
🌍 Cuisine Fusion

Ingredients

Equipment Needed

  • Large bowl - for kneading
  • Skillet (preferably cast iron) - for baking
  • Rolling pin - for shaping
  • Brush - for buttering

Allergen Information

⚠️ Wheat
⚠️ Milk

Instructions

1 ✓

Chop the dried figs finely, soak in lukewarm water for 10 minutes, then squeeze out the water thoroughly and pat dry.

Tip: If the figs remain wet, they will make the surrounding dough slimy.
2 ✓

Mix the flour with yeast, sugar, and salt. Add the yogurt, oil, and lukewarm water.

Tip: The acidity of the yogurt helps break down gluten, making the dough softer, and yeast also loves an acidic environment.
3 ✓

Knead into a smooth, elastic dough (approx. 10 minutes). If very sticky, add a little flour, but keep it soft.

Tip: Soft dough = soft bread. Hard dough = chewy bread.
4 ✓

Proof covered in a warm place for 1 hour (until doubled).

Tip: Keep away from drafts during proofing.
5 ✓

Divide dough into 6 balls. Roll them out into oval shapes (approx. 1/8 inch thick).

Tip: Don't roll paper-thin, or it will dry out in the skillet and crack.
6 ✓

Press the chopped fig pieces into the dough. (Or knead them in before making balls).

Tip: If pressed onto the surface, the figs will caramelize on the hot skillet.
7 ✓

Heat a heavy-bottomed skillet (without oil) until very hot. Place the naan in it.

Tip: The hot iron instantly generates steam from the water inside the dough, puffing up those characteristic blisters.
8 ✓

Cook for 1-2 minutes per side until brown spots appear and it puffs up.

Tip: Do not overcook, or it will dry out. Naan should be pliable.
9 ✓

Brush with melted butter immediately upon removing from the skillet.

Tip: Butter seals in moisture and keeps the bread soft.

Recipe FAQ

Why didn't the naan bubble up?
The skillet wasn't hot enough. Naan needs heat shock to create steam.
Can I use fresh figs?
Kneading them into the dough would make it soggy. Use fresh figs on top of finished naan instead.

Ingredients

  • 2 1/2 cups All-Purpose Flour
  • 1 packet Active Dry Yeast (2 1/4 tsp)
  • 2 tsp Sugar
  • 1 tsp Salt
  • 1/2 cup Plain Yogurt
  • 1/2 cup Lukewarm Water
  • 1 tbsp Olive Oil
  • 3 1/2 oz Dried Figs
  • 1 1/2 tbsp Melted Butter (for brushing)