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Poppy Seed Naan with a Meyer Lemon Glaze






1.5 cups water

3/4 tbsp yeast

3/4 tbsp kosher salt

3 1/4 cups all purpose flour

3 tbsp poppy seeds



2 Tbsp Meyer lemon juice
6 Tbsp powdered sugar


1. In a standing mixer bowl using the dough hook attachment, measure flour, yeast, salt and poppy seeds

2. Turn the mixer on low and add the warm water slowly, till everything pulls together in a ball

3. There is no need to knead. (cool, huh!) Using a bowl scraper, transfer the somewhat wet dough to a container or bowl that you can cover and eventually put in the refrigerator


4. Cover with saran wrap and allow to rise in a warm, draft free spot, and then allow to somewhat collapse on itself

5. It is now ready to either be used or put into the refrigerator to use later

6. Cover the container and refrigerate. I have covered a bowl with saran but if you do that make sure it is on well or the top of the dough will dry out.

7. When ready to use, remove from the cold and form small golf ball size balls

8. Place on a floured surface and allow to rise. They do not have to double in size- about 30 min

9. With a rolling pin on a floured surface roll into very thin rounds about 5 inches in diameter

10. Allow to rest for 20-30 min on the floured surface

11. Heat 1 Tbsp of unsalted butter in a skillet or griddle surface. You will want the surface hot

12. Gently put the rounds into the pan. They will puff and bubble. After 1 min turn with tongs and fry on the other side 1 min. You want to watch them carefully as not to burn them.

13. Using the tongs, remove from the pan, cool slightly and glaze with the lemon glaze. Serve warm