Stuffed Naan
Nutritional values
(Percentage of daily recommendation)
| Calorie | 210 cal. | (10 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 2.6 g | (9 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 13.7 μg | (23 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.4 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 272 mg | (7 %) | ||
| Calcium | 18 mg | (2 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the dough
- 250 grams Pastry flour
- 10 grams Dry yeast
- 1 tsp sugar
- ½ tsp salt
- ½ tsp Baking powder
- 2 Tbsps vegetable oil
- 50 grams Soy yogurt
- For the filling
- 1 small green Bell pepper
- 130 grams starchy potatoes (cooked)
- 2 Tbsps freshly chopped cilantro
- 1 tsp Cumin
- ½ tsp Garam Masala
- coarse Sea salt
- freshly ground peppers
Preparation steps
For the dough: Combine the flour, yeast, sugar, salt, baking powder, 1 tablespoon oil, soy yogurt and about 75 ml (approximately 1/3 cup) lukewarm water and knead until smooth. Cover and let rise for about 30 minutes in a warm area.
Preheat the oven to 220°C (approximately 425°F).
For the filling: Rinse the pepper, remove the stem, seeds and pith and finely chop. Smash the cooked potatoes with a potato masher. Add the pepper, cilantro, 1/2 teaspoon cumin and garam masala and season with salt and pepper.
Knead the dough again and shape into 6 large balls. Form the potato mixture into 6 small balls. Roll the dough out into 10 cm (approximately 4 inch) circles. Place a potato ball in the center of each circle of dough then wrap the dough around the filling to seal. Flatten slightly, place on a baking sheet lined with parchment paper, brush with a little oil and sprinkle with the remaining cumin and some salt. Bake until golden brown, around 8-10 minutes.
Serve lukewarm.
