Stuffed Naan

Naan is quite popular in North Indian Cuisine. It’s a Flat Bread baked in a Clay (Tandoor) Oven. In General, Naan’s are usually made only at Restaurants.  

Also,  Naan’s are served in varieties like, Plain, Butter, Garlic, Mint. These are usually toppings. But, few places you can find stuffed Naan also. Let’s bake today a Stuffed Naan at home !

Naan goes very well with any Curry (Veg or Non-Veg) of North, South, East and West. Here, with Chettinad Chicken Curry ! but, Want to talk only about Naan. Because, that’s the Title of the Post !! The basic recipe is adopted from http://honestcooking.com/

Ingredients for Naan :  3½ cups of All-purpose flour (AP)   ;  1 cup of  Plain Yogurt    ;    4 tbsp of Butter   ;     1 tsp of Salt  ;   ⅛ tsp  of  Baking Soda   ; 2½ tsp of Active dry Yeast   ;  ½ cup  of  Warm Water   ;  1½ tsp  of  Sugar  ;  Little Water for kneading    

Ingredients for Stuffing  :    2 large chopped Onion   ;     ½  Corinerder leaves   ;  2  gloves  chopped garlic      ;    ¼   - cup sesame seeds

Making Process : (Stuffing) 

In a pan, heat 1 tbs oil and add the chopped onion, garlic sauté it till it become light brown color, season with some salt.  Once done, set it aside and allow it cool completely. Add chopped coriander leaves.

Now, let’s start the Naan making Process :  In a bowel, add some warm water, sugar and yeast. Cover and let it rest for about 10 minutes or until it’s forms a nice foam on top.

Mix the AP flour, baking soda, salt, butter, yogurt and the activated yeast and start kneading.  If required, add water but make sure the dough is soft but not sticky.

Continue kneading for another 5 minutes until the dough is smooth and can be easily stretched.

Take another bowl and grease it with some oil. Place the dough in the bowl, rub little oil on top of the dough and cover it with a damp cloth for about 90 min or the dough to rise to double in size.

Take the dough out on a flat surface and knead for few more minutes and Divide the dough in 7 equal parts, transfer it to a plate, cover it with a damp cloth and let it rest for another 40 minutes.

Take one portion of the dough and keep the rest covered (it’s important or else the dough will become dry). Roll it out a little, place some of the stuffing inside, seal the sides and start rolling very gently. (Not too thin or too thick) Sprinkle some sesame seeds and give one last roll.

Preheat oven to 500° F (260° C) with a baking stone in the oven. Once ready, Dip hands in water and wet each piece of dough slightly before placing it on the stone. Bake at 260° C for 4-5 minutes until top is golden brown and bubbly.

Remove from the stone and brush with clarified butter and serve it Hot.