Naan in parts of the Indian subcontinent usually refers to a specific kind of thick flatbread (another well-known kind of flatbread is chapati). Generally, it resembles pita and, like pita bread, is usually leavened with yeast or with bread starter
Naan is cooked in a tandoor, from which tandoori cooking takes its name. This distinguishes it from roti, which is usually cooked on a flat or slightly concave iron griddle called a Tava.
In India, street vendors make an assorted variety of stuffed and grilled bread... Naan, Paratha (unleavened Indian bread) are two that top my list.
The stuffing possibilities are endless, you can use your imagination, creativity, and what's available in your kitchen to stuff these delicious bread with.
This Naan was stuffed with Indian cottage cheese (paneer), boiled potatoes, and riced cauliflower, enhanced with many aromatic and flavorful spices. Give this a try! It's yum.
Ingredients
For the Dough
7 g / 1 sachet active dry yeast
100 ml of water
2tbsp oil
3tsp salt
1tbsp sugar
100ml yogurt
500g bread flour
For the Vegetable Stuffing
2 Tbsp Cumin seeds whole
2 Tbsp Corriander seeds whole
1 Tbsp Kasuri Methi/ Dry Fenugreek leaves
1 Tbsp Pickle masala
4 cups of Vegetables (boiled mashed potatoes, grated/ riced cauliflower/ Paneer)
1/4 cup purple cabbage, diced
1 Tbsp Amchur/ Dry mango powder
2 tsp coriander/ cumin powder
1 tsp red chili powder
1 tsp cracked black pepper
2 tsp salt, or to taste
1 Tbsp grated ginger
A bunch of fresh coriander, chopped
Other Ingredients
1tbsp kalonji seeds (Nigella seeds), (Optional)
1tbsp sesame seeds (optional)
2 Tbsp Melted butter+ 2 Tbsp finely chopped cilantro to brush over the Naan
1 bunch of fresh coriander, chopped
Instructions
Method to make Dough
In a large bowl add Lukewarm water and sugar, stir gently. now add one packet (7g) of yeast. Allow the yeast to activate for a few minutes.
Once the yeast mixture becomes frothy add oil, yogurt, salt.
Finally, add in the flour and knead the dough until it is well combined. Allow this to rise, covered, for about an hour or till doubled.
Method to make Filling
Add 1 Tbsp oil/ghee into a pan. Add Cumin and coriander whole, now add ginger and the purple cabbage and sautee for a few minutes. Add in all the vegetables and spices except dry mango powder/ Amchur. Sautee for 8-10 minutes. Please dry out all the moisture from the filling, the Naans will break/ rip if the mixture is wet. Let the mixture cool.
To assemble:
Evenly divide the Naan dough into 6 portions. Roll one portion out till it's about the size of your hand. Using a spoon, add the generous serving of the vegetable filling.
Seal the Naan dough using a combination of pinching and flattening pressure from the palm of your hand.
Next, using your rolling pin, roll out the Naan until your desired size. Try to avoid having the vegetable filling rip through the dough.
When it's at your desired size, sprinkle over some Kalonji seeds and sesame seeds. Use a rolling pin to simply apply pressure so the seeds stick to the dough.
Use the end of your rolling pin/a wooden spoon to pierce the Naan with holes all around the top, for even cooking and this prevents the naan from fluffing into a ball.
Transfer the Naan to a hot pan/ Tawa. Cook this for a few moments, until the bottom is cooked, brush the top and sides of the Naan generously with yogurt and then transfer to a preheated oven and bake at 500 C on the top rack for 5-7 minutes or till golden brown
Brush the freshly roasted naan with the warm butter and cilantro mixture immediately after taking off the heat.
Say a little prayer and enjoy with yogurt, dip, or chutney.
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