Home » Bread & Baking » Spiced Onion Stuffed Naan Bread
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Ref: 482
Heading: Bread & Baking
Cuisine: Indian
Food Type: Vegetarian
No of Portions: 8
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Ingredients & Prep

   300 g  flour
   115 ml  water warm 40'c
   65 g  Greek plain yogurt
   1 egg
   3 tbsp  olive oil
   2 tsp  yeast dried
   1 tsp  caster sugar
   40 g  butter/ghee melted
   1/2 tsp  salt
  Filling
   3 onion med finely chopped
   4 garlic clove finely chopped
   1 tbsp  fresh ginger finely chopped
   1 tbsp  water
   1/2 tsp  cumin ground
   1/2 tsp  coriander ground
   1/2 tsp  chilli powder
   2 tbsp  butter/ghee melted
   1/2 tsp  salt

Method

  Step 1
Make the starter by placing warm (body temp) water, sugar & yeast into a jug whisk together & set aside for a hour or until it gets frothy.
  Step 2
Make the filling by frying off the onion until soft, using butter/ghee, add garlic & ginger, continue to fry stirring until light brown, mix all the spices with water add with the & salt stir in a cook for a further 2 mins, add a little more water if too dry.
  Step 3
In a mixing bowl place flour & salt then mix, add yogurt, egg, olive oil & the starter & mix into a dough.
  Step 4
Tip dough out onto a floured worktop & knead for at lease 10 min until it springs back when pushed with your finger, place dough into an oiled bowl cover with cling film or damp tea towel & leave in a warm place to double in size.
  Step 5
Tip dough out onto a floured worktop & cut into 36 g pieces & roll into balls, then with a rolling pin roll out in a tear drop shape about 3 mm thick, try to get all the same size & shape, when done lay on floured worktop & cover loosely with damp tea towel or cling film.
  Step 6
Take one piece & place about 1 heaped tbsp of filling in the middle, & spread out to 1 cm of the edge of the naan, wet the edge take another piece & wet the edges & place over the top, then seal the edges, place back under the tea towel of cling film, when all done let it rest for 10 mins.
  Step 7
Heat & melt butter/ghee, in a saucepan, cook for 1 min, ready with a pastry brush standing by.
  Step 8
Heat a dry frying pan on a med heat, when hot cook the breads for 2 or 3 mins on each side or until they bubble & brown on the bubbles.
  Step 9
Brush on melted butter/ghee & stack or store in a low oven until all done.

Suggestion & Tips

Great a complement with Indian food or instead of rice.
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