Cheesy chilli naan bread

    1 hour 25 min

    This recipe creates two thick naan breads stuffed with cheese and flavoured with garlic, coriander and chilli.

    Derbyshire, England, UK
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    Makes: 2 naan breads

    • 250g plain flour, plus extra for dusting
    • 1 teaspoon salt
    • 4g dried active yeast
    • 1 teaspoon ground cumin
    • 1 teaspoon black onion seeds (nigella seeds)
    • 1 teaspoon garlic powder
    • ¼ teaspoon ground coriander
    • ½ tablespoon chipotle chilli flakes
    • ½ tablespoon extra virgin olive oil
    • 160ml water
    • 50g grated Cheddar cheese
    • butter for serving

    Prep:25min  ›  Extra time:1hr rising  ›  Ready in:1hr25min 

    1. Lightly flour a dry work surface. Place a sheet of greaseproof paper on a baking tray.
    2. Place all dry ingredients in a mixer, ensuring that the salt and the yeast are separated. Form a well in the centre of the dry ingredients and add the oil and water.
    3. Mix on a low setting for 4 minutes until the dough has formed and has come away from the sides of the mixing bowl.
    4. Remove from mixing bowl and place onto the floured surface. The dough should be relatively stretchy so gently knead for a maximum of 1 minute and then separate the dough into two equal pieces.
    5. Shape each piece into a ball and place the pieces on the baking tray, ensuing they are separated by at least 10cm.
    6. Cover the tray and leave to rise in a warm area for a minimum of 1 hour.
    7. Once the dough has risen, place onto a lightly floured surface. Roll each ball out to a maximum thickness of 1cm.
    8. Sprinkle half of the cheese in the centre of each piece of dough.
    9. Pull the edges of the dough inward and form together to seal the cheese inside. Rollout the dough again to a maximum of 5mm thickness.
    10. Heat a large, lightly oiled pan.
    11. Once the oil has heated up, place one of the naan breads into the pan, folded side down.
    12. Fry for 4 minutes on a relatively high heat, lightly shaking the pan after 2 minutes to ensure the dough does not stick. Bubbles should now have formed on the top layer.
    13. Turn over and repeat, heating the other side for 3 to 4 minutes or until nicely browned.
    14. Remove from the pan and serve, placing a small amount of butter on top.


    If you are covering the dough with a plastic bag or cling film, lightly rub some oil on the top of the dough to prevent them it from sticking.
    The folds which are made from sealing the cheese in the dough should no longer be visible once rolled and there should not be any gaps where the cheese can escape from.

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