Stuffed Potato Naan Bread
Ingredients
Dough
- 125g strong white bread flour
- 125g plain flour
- 7g packet fast yeast
- 1 tsp sugar
- 1 tsp salt
- 1 tsp nigella seeds
- 50g plain yoghurt
- 130ml warm water
Filling
- 450g peeled white potatoes cut to even pieces
- 1 tbsp rapeseed oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 green chilli finely chopped
- 1 medium onion finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- Handful chopped fresh coriander
- Salt to taste
- 4 tsps butter (optional)
- Nigella seeds
Preparation
Put the warm water, sugar and yeast in a cup, stir and set aside for 5 minutes.
Add the remaining ingredients to a mixing bowl and stir in the yeast mix. Bring together to a dough then add a little flour to your hands and the kitchen top and knead the dough for a few minutes. Put the dough back in the bowl, cover and set aside to rise for at least an hour until it’s doubled, then weigh into four portions.
While the dough is proving make the filling. Boil the potatoes in salted water until soft. Drain and set aside.
In a separate pan heat the oil to a medium high heat, then stir in the mustard and cumin seeds, when the mustard seeds start popping add the onion, green chilli and a pinch of salt. Fry until the onions are soft, stirring regularly.
Add the ground spices and stir fry for 1 minute then add the potatoes. Stir and break down the potatoes with your spoon until the mixture is smooth and combined. Add salt to taste and stir in the chopped coriander. Split into four portions and set aside to cool.
Roll out each dough portion to half size, add a ball shape of the filling mixture to the centre and bring the edges of the dough up to the top pinching it round to secure the filling. Push the dough down with the palm of your hand. Then flip it over and gently roll the naan out to a circle about the size of a side plate. Add each naan to a very hot dry pan, a non stick or cast iron frying pan works well for 60-90 seconds each side. Finish with butter and nigella seeds.
Notes
This recipe makes 4 naans, each approximately 370 calories plus optional butter.
