Golden Raisin Naan Bread

  • Prep-Time 2 Hours
  • Cook-Time 15-20 Mins
  • Servings 4


  • 3/4 cups Sun-Maid Golden Raisins
  • 1/2 cup warm (100-110˚F) water
  • 3 Tbsp. granulated sugar
  • 1 package (1/4 oz.) active dry yeast
  • 1/2 cup milk
  • 2 tsp. butter
  • 1 tsp. ground cardamom or 1 large pinch saffron threads
  • 1 tsp. ground cardamom or 1 large pinch saffron threads
  • 3 cups white bread flour, plus more for kneading


  • 1

    COMBINE water, sugar and yeast in a large mixing bowl. Let stand 10 minutes or until bubbly.

  • 2

    HEAT milk, butter and cardamom or saffron just enough for butter to begin to melt; stir in salt and let stand until butter is melted. (Saffron should mostly dissolve).

  • 3

    STIR warm milk and 2 cups flour into yeast mixture until well mixed. Add remaining cup of flour and stir until dough is shaggy and nearly mixed. Turn onto a floured work surface.

  • 4

    KNEAD raisins into dough, adding as little additional flour as possible but enough so dough is no longer sticky. It should feel slightly tacky and soft.

  • 5

    PLACE in a well-oiled large bowl. Cover with a towel and let stand in a draft-free place 60-90 minutes until doubled in volume. Punch down with hands and let stand 15 minutes.

  • 6

    PREHEAT oven with a pizza stone on the upper rack to 500F. Or, heat a griddle on the stove over medium heat.

  • 7

    DIVIDE dough into 10 pieces. Roll into balls then press and stretch with hands to about 1/8-inch thickness, keeping raisins covered with dough as much as possible.

  • 8

    BAKE on pizza stone 3-4 minutes until bottoms are browned and tops bubble. Or on griddle bake 3-4 minutes on each side. Naan is best served immediately after baking. Leftover naan can be wrapped airtight and reheated briefly in the oven or a few seconds in the microwave.