Stuffed Naan Bread
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.
- 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
- 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