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Cheese and chilli naan
Naan is such a versatile bread, gorgeous plain but you can also add so many different flavours and textures to it. I have made these cheesy – absolutely scrumptious served warm slathered with butter. You really don’t need anything else with this naan, but you can always pair it with a curry of your choice.
SERVES
4
Ingredients
Dough:
- 200g (7oz) plain flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon baking powder
- 70 ml (2-1/2 fl oz) natural yogurt
- About 60–75ml (4–5 tablespoons) water
- A few drops of sunflower oil
Filling:
- 100g (3-1/2 oz) cheddar cheese, grated
- 50g (1-3/4 oz) mozzarella cheese, grated
- 1 green chilli, finely chopped
- Handful of fresh coriander, finely chopped
- Salted butter, to serve
Directions
- To make the dough, mix together the flour, salt, sugar, baking powder and yogurt in a bowl. Then gradually add just enough of the measured water, or a little more if needed, to bring the mixture together into a dough.
- Knead the dough on a work surface for a few seconds. Put a few drops of oil into the palms of your hands and knead the dough for a final time, then return to the bowl, cover and let it rest for ten minutes.
- Meanwhile, mix the filling ingredients together in another bowl.
- Preheat the grill to medium. Divide the dough into four portions. Roll out each portion on a work surface into a 7.5–10 centimeter (three to four inch) circle. Place one-quarter of the filling into the centre of each circle, then gather up the edges and pinch together to seal in the filling. Roll in a little flour and gently press flat with your fingertips, then roll out into 23–25 centimeter (nine–ten inch) circles, or any shape you like of equivalent size. Place on a baking sheet.
- Cook under the grill for a minute until golden, then turn the naan over and cook for another minute. Spread some salted butter on top and serve warm.
Text copyright © Chetna Makan 2021. Design and layout copyright © Octopus Publishing Group 2021. Photographs copyright © 2021 Nassima Rothacker. Published in 2021 by Mitchell Beazley, an imprint of Octopus Publishing Group Ltd. Reproduced by arrangement with the publisher. All rights reserved.
