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Filled Naan Breads

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Filled Naan Breads
Difficulty:
moderate
Difficulty
Preparation:
4 h. 35 min.
Preparation
Calories:
435
calories
Calories
0
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Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie435 kcal(21 %)
Protein11.56 g(12 %)
Fat13.58 g(12 %)
Carbohydrates71.3 g(48 %)
Sugar added1.05 g(4 %)
Roughage4.12 g(14 %)
Vitamin A101.44 mg(12,680 %)
Vitamin D0 μg(0 %)
Vitamin E0.16 mg(1 %)
Vitamin B₁0.32 mg(32 %)
Vitamin B₂0.14 mg(13 %)
Niacin4.08 mg(34 %)
Vitamin B₆0.28 mg(20 %)
Folate69.53 μg(23 %)
Pantothenic acid0.38 mg(6 %)
Biotin0.86 μg(2 %)
Vitamin B₁₂0.06 μg(2 %)
Vitamin C56.2 mg(59 %)
Potassium873.87 mg(22 %)
Calcium59.82 mg(6 %)
Magnesium40.7 mg(14 %)
Iron5.09 mg(34 %)
Iodine5.5 μg(3 %)
Zinc0.82 mg(10 %)
Saturated fatty acids5.64 g
Cholesterol21.25 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1 ⅔ cups
1 teaspoon
easy bake Yeast
1 teaspoon
½ teaspoon
1 tablespoon
¼ cup
2 tablespoons
For the filling
2 tablespoons
¼ cup
scallions (finely chopped)
4 cups
potatoes (diced)
1
Chile pepper (finely chopped)
cup

Preparation steps

1.
Heat the oven to 220C (200C fan) 425F, gas 7.
2.
Mix the flour and the yeast in a bowl. Add the sugar, salt, oil, yogurt and approx. 75 ml/6 tbsp lukewarm water and knead into a soft dough. If necessary use a little more or a little less water. Cover and allow to rise for approx. 30 minutes.
3.
Heat the ghee and sweat the spring onions. Add the potatoes, chilli and 2 tbsp of the broth. Season with salt and simmer for approx. 15 minutes with a lid on until the potatoes are al dente. Add extra broth as and when required, but make sure there is no water left at the end. Let cool.
4.
Re-knead the dough thoroughly, divide into quarters and roll out into four rounds.
5.
Place the filling in the middle and fold the dough in half. Press the edges closed with a fork. Sprinkle with sesame and bake in the preheated oven for 15-20 minutes until golden brown.