Stuffed naan recipe - also see video link below
Naan dough can be stuffed with a variety of ingredients to make a stuffed naan. One important point to note about the stuffing you choose is that it should be quite dry and not be prone to melting when heated. For example, you can stuff naan dough with cheese, but if you use too much and/or the cheese melts easily (e.g. tasty cheese), then it can drip out of the naan during cooking. A hard cheese such as parmesan cheese is less prone to such a dripping problem.
The stuffing you choose should be capable of being spread/sprinkled evenly on a rolled out naan dough.
Common stuffings for nann include, a crushed nut and sultana mixture (Peshwari naan), spicy lamb mince (Keema naan) and spicy mashed potato (Aloo naan) - just to name a few.
A version of a crushed nut and sultana mixture for Peshwari naan has the following ingredients:
1 tablespoon crushed pistachio nuts
1 tablespoon crushed cashew or almond nuts
1 tablespoon chopped sultanas
1 tablespoon oil or ghee
1 teaspoon of honey (optional)
To prepare the stuffing, simply mix all ingredients into a paste using a pestle and mortar. If the resulting paste will not spread easily, just add a little more oil. The paste should be enough for 2-3 naan breads.
The process of stuffing a naan involves first rolling flat a dough ball (about 100g flattened to a circle having a diameter of about 20-25 cm) and then spreading the stuffing evenly out to about 1 cm from the edge of the dough. Then gather the edges of the dough by progressively working around the dough edge. Once all the edges are gathered, pinch and push them into the centre of the dough to seal the edges together. This process is best visualised using the video link below.
Then roll out the dough one more time. Try and roll it as thin as you can without breaking through the stuffing layer. For a 100g dough ball, the resulting stuffed naan will generally be about 15-20 cm in diameter and a little thicker than a regular naan. Then cook the naan in your Tandoor as usual (see other naan recipe pages for tips on this process). If the surface of the stuffed naan is too dry, it may not stick well to the Tandoor wall. If so, cut back on the amount of flour used. However, to save wasting the dough, you may wish to simply flip the naan dough on the gaddi and the new slapping side should have picked up a little moisture from the wetted gaddi. This will help it stick. If you wet the surface of the dough too much you will find the naan can get quite hard to remove from the tandoor wall (see further cooking information on the other naan pages of our site).
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