Course Culinary Collection, Side Dish, Soup, Soups, Breads and Stews
Cuisine Indian, South African
Servings 8naan breads
1tbsphoney or sugar
¾tspactive dry yeast
180mlfull cream milkwarmed
260gfull cream plain Greek-style yoghurt
1tspbicarb of soda
250g button or portabellini mushroomssliced
½cupcup corianderroughly chopped
½tspdried chilli flakes
4tbspbuttermelted and still warm
salt and pepperto taste
To make the dough
In the bowl of a stand mixer fitted with the dough hook attachment, combine the warm water, honey, and yeast. Allow to sit for 5-10 minutes until the yeast is activated and begins to foam.
Add the milk, yoghurt, flour, baking powder, bicarb of soda and salt.Mix on medium speed until the flour is completely incorporated, about 5 minutes.
Dust a clean work surface with flour.Tip the dough out and knead until it forms a smooth ball.
Grease a large mixing bowl and place the dough inside and cover with cling film.Allow to sit in a warm place for 1 hour, until doubled in size.
To make the filling
Heat a drizzle of olive oil in a large frying pan on medium heat.Sauté the mushrooms until they have released all their liquid and are golden brown.
Season lightly and place in a bowl.To the bowl add the mozzarella, paneer, herbs, garlic, chilli flakes and mix well.
When ready to make the naan divide the dough into 8 balls.Flatten each ball out into a round.Add 3-4 Tbsp of the mushroom and cheese mixture to the centre.Fold the dough up and around the cheese, pinching in the centre to seal it.
Using a rolling pin, roll each piece of stuffed dough into a large oval.Repeat with the remaining dough and filling.
Heat a large cast iron pan over high heat.Brush both sides of the naan with melted butter.
Grease the pan lightly with a paper towel dipped in olive oil.Carefully place the hot naan into the pan.
Cover with a lid and set a one minute timer.Flip and cook, uncovered for another 2 minutes on the second side.
Large deeply golden spots should appear all over both sides.Keep the cooked naan breads in a warm oven while you finish the rest.
Combine all the garlic butter ingredients and brush liberally over the warm naan.Serve straight away with a sprinkle of flaky sea salt.