Stuffed Naan

Today for the sixth day of Blogging Marathon#15, I prepared these soft stuffed naan for our lunch. The stuffing I prepared for bread rolls was there in the fridge and I used it up for this naan. The theme I selected is Bread baking. But due to low voltage at our place, My oven didn't heat up. After baking the naans in oven for 10minutes, they started becoming crisp but never changed colour. By the time hubby came home hungry and so I had to cook it on stove top on a tawa. But the baked version is also good, only your oven should heat up properly.  I served it along with Punjabi Achari Mattar Paneer and it was fabulous. 

Potato Stuffing-11/2cups (you can also use a stuffing of your choice)
Instant Yeast-1tsp
Warm Water-a little less than 1cup
Flour-For Dusting
Oil- For cooking

1. In a bowl, add flour, sugar, salt and yeast.
2. Prepare a slightly sticky dough with warm water.
3. Add oil and knead until incorporated.
4. Place the dough in the bowl and cover and let it double.
5. Divide he dough into 6equal portions.
6. Divide the stuffing into 6 equal portions.
7. Press a portion of dough into a small disc. If it is very sticky, dust with flour.
8. Place a ball of stuffing in the middle and bring the edges and pinch together to seal.
9. Dust the counter with flour and roll out the ball into thick a triangle taking care not to squeeze the filling out.
10. Preheat oven to the highest degree. Mine is 250C.
11. Place the rolled out naan on a greased baking tray and bake the naan for 5minutes.
12. Then flip the naan so that both the sides brown evenly.
13. It may take 15minutes for a set of naan. When brown and crisp, remove from oven and brush the top with butter and serve hot with any side dish of your choice.
14. Otherwise, heat a tawa and cook both sides of naan on hot tawa. Apply butter and serve hot.

The dough after doubling

Place the filling in the middle of the disc

Cover, pinch and roll into triangle.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15

Linking this to 

Labels: , , , ,