I’ve been posting a lot of photos on my Facebook and Instagram of all the delicious vegetarian and vegan recipes I have been making in culinary school. I’ve been getting a lot of requests to: “PLEASE SHARE THE RECIPE!!!!” so here I go. For this first food post I’m super excited to share a recipe that I’ve always been intimidated to even try to make:
If you love Indian food as much as I do then you definitely have tried this buttery flatbread that is perfect for picking up all the spicy curry dishes that you often find at Indian restaurants. By the way, I’ll also share some of my most favorite Indian entree dishes.
More on that in another post. I get ahead of myself.
Oh, so what is Naan?
Naan is a type of leavened bread, typically of teardrop shape and traditionally cooked in a clay oven.
Thanks for that clear and succinct definition Google.
Anyway, I love naan. And I love naan even MORE when I get to stuff it with all sorts of goodness. It literally can serve as an entire meal depending on what you put in it or eat with it.
Recipe for Stuffed Naan::
- 3 cups All-purpose flour
- 1 cup lukewarm milk or non dairy alternative (almond, soy, or rice milk)
- 1 1/2 tsp Instant yeast 1 tsp sugar
- Salt to taste
- 2-3 tbsp yogurt (or non dairy alternative (unsweetened soy, or coconut yogurt)
- 1 tsp. Kalonji/Onion seeds
- Cilantro for garnish
- Ghee for garnish (optional)
- About 1 cup of stuffing for naan
A little side note about what to stuff in your naan: I like to get creative with my stuffing but here are some options: shredded and dried coconut, pistachios, minced onion and garlic, cilantro, mint, spicy potatoes, paneer, almonds
Get creative. Flavor is a good thing. (tweet this)
- Before you begin put your cast iron or skillet in an oven set to 450 degrees.
- Sift the flour with a fine mesh strainer in a large bowl and add all the ingredients except the stuffing together.
- Mix the dough and add lukewarm water until it comes together as a soft dough. Knead well. Place it back in the bowl, cover and keep it in a warm place until double in size
- Meanwhile take the stuffing ingredients and place in processor
- Grind into a coarse mixture
- Knead the dough again and with some flour , roll it out into a small circle and put the stuffing inside
- Bring the edges together, press it down. and roll it again into a tear drop shape
- Take your skillet out from the oven (be careful and wear handmits) and put on top of the stove and heat up
- Once skillet is heated put a few drops of oil on your pan
- Place your naan that has been rolled out onto the skillet
- Once brown spots start appearing, remove and turn and repeat the process for the other side.
- Serve hot with some Ghee garnished with some toasted nuts and a few sprigs of cilantro.
I love to eat my naan with either an Indian entree that I have made such as chana masala, or eat it simply with a mint or cilantro chutney and a raita (yogurt with cucumber and spices). Either way, I’m one happy camper.
For my gluten free guys and gals, I know you have been asking if there is a gluten free way to make this. I found a bunch of recipes online and this seemed to be the best and simplest so far over at My Heart Beets.
Enjoy and let me know how this works out for you or if you have any questions!
*Recipe modified and courtesy of The Natural Epicurean Academy of Culinary Arts.