Stuffed Naan Bread

Stuffed Naan Bread

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This recipe is adapted from The Guardian, which does a, ‘how to make the perfect’ series, taking tips from the best chefs and working out the pros and cons.

I adapted this recipe to add in the goat’s cheese and salted honey glaze, as a riff on the Indian Accent blue cheese naan, which was so good we could have eaten it on a loop.

This was my first attempt at a naan, but Mr B, said that it was love at first bite!

A quick shout out to the honey I used in this. An artisanal Brooklyn brand, ‘Bees Knees Salted Honey’ by Bushwick Kitchen, check it out on line or in the shops.

Ingredients

  • 5 tsp. fast action yeast
  • 1 tsp. sugar
  • 150ml warm water
  • 300g strong white bread flour, plus extra for dusting
  • 1 tsp. salt
  • 5 tsp. sheep yogurt
  • 2 tsp. melted butter to brush
  • 50g soft goats cheese
  • Salted honey

Method

  • Put the yeast, sugar and two tablespoons of warm water in a bowl and stir well. Leave until it begins to froth
  • Put the flour and salt into a large mixing bowl and whisk to combine
  • Stir the yogurt into the yeast mixture, then make a well in the middle of the flour and pour it in, plus the melted butter
  • Mix, then gradually stir in the water to make a soft, sticky mixture that is just firm enough to call a dough, but not at all dry
  • Tip out on a lightly floured surface and knead for approximately 5 minutes until smooth and a little less sticky, then put in a lightly oiled bowl and turn coat
  • Cover and leave in a draught free place until doubled in size (90-120 minutes)
  • Tip the dough back out on to a lightly floured surface and knock the air out, then divide into 8 balls
  • Meanwhile heat a dry pan for five minutes and put the oven on low
  • Flatten one of the balls and roll into a flat circle, place the cheese in the middle and fold over, flatten out again
  • Place in the hot pan and when it starts to bubble flip over. When browned on each side take off the pan and brush with salted honey
  • Put in the oven to keep warm and cook through
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