Mushroom & Paneer Stuffed Naan
A curried naan with paneer, mozzerella and mushroom
Ingredients
Naan dough
- 60 ml warm water
- 1 tbsp honey or sugar
- ¾ tsp active dry yeast
- 180 ml full cream milk warmed
- 260 g full cream plain Greek-style yoghurt
- 600 g flour
- 1½ tsp baking powder
- 1 tsp bicarb of soda
- ½ tsp salt
Filling
- 250 g button or portabellini mushrooms sliced
- 225 g mozzarella cheese grated
- 225 g paneer grated
- ½ cup cup coriander roughly chopped
- ¼ cup chives chopped
- 1 clove garlic grated
- ½ tsp dried chilli flakes
- 4 tbsp butter melted
Garlic butter
- 4 tbsp butter melted and still warm
- 2 tsp garlic finely grated
- 1 tbsp coriander chopped
- olive oil
- salt and pepper to taste
Instructions
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.
To serve
- Combine all the garlic butter ingredients and brush liberally over the warm naan.Serve straight away with a sprinkle of flaky sea salt.