Filled Naan Breads
4 h. 35 min.
- 1 ⅔ cups flour
- 1 tsp easy bake Yeast
- 1 tsp sugar
- ½ tsp salt
- 1 Tbsp Oil
- ¼ cup Yogurt
- 2 Tbsps black Sesame seeds
- For the filling
- 2 Tbsps Ghee
- ¼ cup scallions (finely chopped)
- 4 cups potatoes (diced)
- 1 chili pepper (finely chopped)
- ⅔ cup Vegetable broth
Heat the oven to 220C (200C fan) 425F, gas 7.
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.
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.
Re-knead the dough thoroughly, divide into quarters and roll out into four rounds.
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.