A side dish so good it’ll outshine all your main dishes, this Cheese and Chili Stuffed Naan is ittttt. It’s got just enough spice to keep you interested, but not so much that you’re gasping for air. This will be the new accompaniment to allll your saucy dishes, but I’ll tell you how I’m eating it - straight up smothered with salty garlic butter, squeezed with lemon and with a side plain yogurt for dipping.
Makes 12 naan
Ingredients
For the Naan
1/2 cup warm water or milk
2 tsp yeast
2 tsp honey
1/4 cup olive oil
1/3 cup plain yogurt
1 egg
2 2/3 cups all purpose flour
1/2 tsp salt
For the Filling
170 g (about 1 1/2 cups) paneer, grated
2 cups mozzarella cheese, grated (you could also use cheddar, havarti, Monterey Jack or any other mild cheese)
1 or 2 green chilis, finely minced (sub 1/2 a deseeded jalapeño)
3 tbs white onion, finely minced
1/2 cup fresh cilantro, finely minced
1/4 tsp salt
1/4 tsp fresh cracked black pepper
1/4 tsp ground coriander
1/8 tsp dried mango powder
For brushing
2-3 tbs melted butter or ghee
1 clove garlic
Directions
1. To a bowl, add the warm water/milk, honey and yeast. Let it sit for 5-10 minutes until it blooms. Once foamy, add the olive oil, egg, yogurt, and whisk to fully combine.
1. To a stand mixer, using the dough hook attachment, add 1 cup of the flour and the salt to the bowl. Mix on low speed to combine.
2. Add the yeast mixture to the flour, and on low speed, mix until fully combined.
3. Add the remaining flour, little by little, mixing well after each addition. Once all of the flour has been added, set a timer for 3 minutes and let the mixture run on medium speed (speed 4) to knead the dough. You should be left with a very smooth dough. Cover the dough with a kitchen towel and let it rise in a warm place for 45 mins to 1 hour.
4. While the dough is rising, make the filling. Combine all of the ingredients for the filling in a bowl and mix well to fully combine. Set in the fridge until ready to use.
5. Once the dough has risen, divide into 12 equal sized balls.
Flatten one of the balls using your hand or a rolling pin. Pile on about 1/4 - 1/3 cup of filling to the centre of the dough. Use your fingers to pinch up to seal into a ball. Flip over and roll out using a rolling pin to an oval shape, about 9-10 inches long. Repeat this process until dough and filling are done.
6. Combine the melted butter or ghee and garlic in a small bowl. Heat a thava pan or cast iron skillet pan over medium high heat. Once the pan is hot, place one of the naans on. Keep an eye of the naan and once it starts to bubble (anywhere from 45 seconds to 1 minute), flip it over. Brush the flipped side with the garlic butter and allow it to cook until the other side has browned, 30-45 seconds. Flip again and brush with garlic butter, then remove from pan. Repeat this process with the remaining naan until all done. You may need to adjust the heat lower, depending on how fast the naan are browning. Serve hot with your favourite curry, or simply with yogurt and more butter.