Ahari Naan

Even though it is called Ahari Naan it is a type of sweets, which is very popular throughout East Azarbaijan province and even other provinces of Iran and is baked in confectioneries and pastry shops. Originally produced in Ahar City this tasty sweet was inscribed on the list of Iran’s intangible heritage as “Shirini Ahari” in the year 2015.

Ingredients

Pastry flour: 250 grams

Butter: 125 grams

Sugar: 150 grams

Egg: one

Baking powder: one tablespoon

Yogurt: 115 grams (The fatter your yogurt is, the tastier will be your naan.)

Egg yolk: one

Grape syrup: one tablespoon

Ginger powder and cardamom powder: one large teaspoon each

Rose water can also be used to add to the flavor Ahari Naan.

Sift the cardamom powder and ginger powder well before starting the process of baking Ahari Naan.

Recipe

Remove the butter from the refrigerator one hour before starting the baking process and put it in a bowl so that it softens well. Since you have to add all the ingredients in this bowl, make sure it is big enough.

When the butter has melted enough add the sugar to it and stir until they are completely mixed and smooth.

Beat the egg separately and add to the mixture and continue stirring. When a creamy white mixture is obtained, add the yogurt gradually and continue stirring. Once the mixture is smooth enough add the cardamom powder, ginger powder, and baking powder. Add these ingredients slowly as you still stir the mixture.

The dough so prepared should be kneaded by hand and if it is not thick enough, add a little more flour to make it stiffer. Cover the dough with cellophane and leave it in the refrigerator for an hour. This will make the dough firm and ready for baking.

Remove the dough from the fridge, roll it out on a board until it becomes a one-centimeter-thick sheet, and then mold the dough into different pieces. For molding, you can dip a small bowl into the dough at regular intervals to make circular molds. Cover the tray on which you intend to bake the naans with a sheet of oil paper (usually used in confectionary) - to make it easier to separate them after they have been baked - and place the molds on it. Cover the molds with the mixture obtained by mixing the egg yolk and grape syrup before placing them in the oven.

Start the oven at 190°C for 10 minutes until it is completely heated and then place the tray on the middle shelf. 20 to 30 minutes later, your delicious Ahari Naan is ready.

Even though it is called Ahari Naan it is a type of sweets, which is very popular throughout East Azarbaijan province and even other provinces of Iran and is baked in confectioneries and pastry shops.