Onion Stuffed Naan Recipes

CHEESE-STUFFED NAAN

Steps:

• Cut 2 pieces naan (or other flatbread) in half. Combine 2/3 cup shredded mozzarella, 1/2 teaspoon grated peeled ginger, 1 minced scallion and a pinch of salt; sandwich between the naan halves. Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Stir in a large pinch of curry powder, then add the stuffed naan; cook until golden, 4 minutes per side. Cut in half.

STUFFED NAAN BREAD WITH MINCED MEAT (KEEMA NAAN)

Steps:

• To make the naan bread:.
• Sift the flour, salt, baking powder, yeast and sugar in a bowl and pour in the hand-hot milk, oil, yoghurt and the beaten egg and mix it all together to form a ball of dough.
• Place the dough on to a clean surface and knead it for 10 minutes or more, until it is smooth and satiny.
• Pour about 1/4 tsp oil into a large bowl and roll the ball of dough in it.
• Cover the bowl with a piece of cling film and set aside in a warm, draught-free place for an hour or until the dough has doubled in size.
• To make the mince stuffing:.
• Heat oil in a pan and on medium heat, fry the finely chopped onion, minced ginger and garlic till lightly golden browned.
• Add the mince meat, chopped chillies, spices and salt and stir fry till nicely browned.
• Add in the tomato puree and about 2-3 tbsp water and let the mixture cook thoroughly, stirring occasionally, till all the liquid have evaporated.
• Remember, NO LIQUID SHOULD REMAIN. If the mince stuffing is 'wet', it will be impossible to roll out the naans without bursting them.
• Keep aside to cool completely then mix in the chopped coriander leaves.
• Back to making the naan bread:.
• Pre-heat your oven to the highest temperature. Put the heaviest baking tray to heat in the oven.
• Punch down the dough and knead it again and divide into 8 equal balls.
• While working on 1 ball, keep the remaining balls covered.
• Flatten the ball using your hands (or rolling pin), roll it out slightly and then place about 1 heaped tbsp of the mince stuffing in the centre and pull the edges up, seal and shape into a ball again.
• Dust will a little flour if needed and roll out into a tear-shaped naan, about 15 cm in length and about 12 cm at its widest.
• Brush the top with melted butter.
• Remove the hot baking tray from the oven, grease it well with butter and place the naan on to it (I cook 4 naans in one batch).
• Put it into the oven on the top rack for 2-3 minutes. It should puff up and brown slightly (do keep an eye on it after 2 mins).
• Once puffed up and browned on one side, flip the naan and back into the oven again for another 1-2 minutes till the top of naan goes golden brown (keep an eye after 1 minute).
• Wrap the naans in a clean tea towel and serve hot.

ONION STUFFED NAAN

Steps:

• Dough:.
• Add sugar and yeast to warm water. Let stand 10 minutes. Add yogurt, ghee, and egg. Mix. we will call this yeast water.
• In a large bowl, mix salt and flours.
• Add yeast water, and knead about 12 minutes. Cover with a damp cloth, and let stand for about an hour till it doubles in size. Ideal room temperature for dough to work will be around 80ºF.
• Punch down dough. Knead again and let it stand another hour till double in size.
• Divide dough in 8 equal size balls. Each ball will make one Naan. If you wish, you may put these balls in a freezer zip-lock bag and freeze away. To thaw, put them in the refrigerator section over night.
• Onion Mixture:.
• Melt the Ghee in a large frying pan. Add the onion and cook 5 minutes or until softened. remove from the heat and add the seasoning and chopped cilantro. Set aside.
• Baking Naan:.
• Preheat oven to 450 ºF.
• Divide the dough ball into two smaller but equal balls.
• Roll out one dough ball by hand to about 5" diameter set aside.
• Roll out the second dough ball by hand to about 5" diameter. Sprinkle about one Tablespoon of onion evenly on the top.
• Put the saved 5" diameter dough on top of the onions. Press and roll out to 6" round, oval or triangular shape.
• Wet you hand and lightly brush the top of the Naan. Sprinkle some cilantro evenly on the surface as garnish. Press the chopped cilantro leafs onto the surface.
• Brush the top of the rolled Naan with melted Ghee.
• Grease a baking sheet. Put the Naan on the baking sheet. Bake 6 to 8 minutes.
• Repeat until all the Naan have been baked.

ONION NAAN

Steps:

• Heat milk in a small saucepan over medium-low heat until an instant-read thermometer registers 100°F. Transfer to a small bowl and whisk in yeast and sugar. Let stand until foamy, about 10 minutes.
• Whisk 3 1/2 cups flour and 1 teaspoon salt in a large bowl to blend. Add yeast mixture, onion, yogurt, and 2 tablespoons ghee. Mix dough until blended but still shaggy.
• Transfer dough to a lightly floured work surface. Knead until a smooth dough forms, adding flour as needed (dough will be sticky), about 5 minutes. Lightly grease another large bowl with ghee, place dough in bowl, and turn to coat. Cover with plastic wrap. Let rise in a warm, draft-free area until doubled in size, about 1 hour.
• Punch down dough and divide into 10 pieces. Using floured hands, roll each piece into a ball on a lightly floured surface. Cover with plastic wrap; let rest 10 minutes.
• Heat a large cast-iron or other heavy skillet over medium-high heat. Lightly coat with ghee. Working with 1 piece at a time, stretch dough with your hands or roll out with a rolling pin to 1/8" thickness. Sprinkle with salt. Cook until lightly blistered, puffed, and cooked through, about 2 minutes per side. Wrap in foil to keep warm until ready to serve.
• DO AHEAD: Naan dough can be made 4 hours before shaping. Cover and chill.