This Indian inspired recipe is perfect for your next dinner party.
Take a large pot and fill it ¾ of the way with hot water. Place the potatoes in the water and bring to the boil, cooking for around 6-7 minutes.
Remove from the water and drain, allowing to cool slightly.
Combine the yeast and the warm water together and leave to sit for 5 minutes or until frothy.
In a small pan, heat the seeds without any oil until fragrant.
In the bowl of a stand mixer, combine the sugar, milk, egg, salt and garlic.
Add the yeast and water mix and stir to combine.
Start adding the flour, mixing with the stand mixer on speed two until the dough just comes together and just stops sticking to the sides of the bowl. Adding too much flour will give you dry, flat naan.
Let the dough rest, covered for half an hour or until doubled in size.
While the dough rises, prepare the aloo filling. Remove the skins from the parboiled potatoes and dice into 2cm cubes.
Heat the oil in a pan, adding the seeds and tossing until fragrant. Add the sliced green chilies.
Add the potatoes and mix well.
Add the turmeric and salt to taste.
Saute for 3-4 minutes or until the potatoes are cooked through and tender.
Mix through the lemon juice and coriander and heat for another minute.
Place the entire mix in a heatproof bowl and leave to cool.
Once the dough has doubled in size, split it into two. From each half of the dough, take 6 equal portions and form into balls before placing on a tray and proving again until almost doubled in size.
Heat the griddle pan on a medium heat without any oil. Melt the ghee and add the crushed garlic.
Place a little olive oil on the bench to stop the dough from sticking. Take each dough ball and using your hands, form into an oval about 0.5cm thick.
Place the dough directly onto the griddle pan and cook until just set but not browning too much.
Once the naan has set and not flexible, take the naan off the heat and directly onto the flame. Keep a close eye on the naan to ensure it does not burn but allow for bubbles and black spots to form. The bubbles should be irregular and blackened.
Place the cooked naan into a baking dish and immediately brush with some of the melted ghee mix. Sprinkle over some nigella seeds and a little of the coriander.
Place into the preheated oven and allow to dry out and for the seeds and coriander to adhere.
Cover with a damp tea towel and keep warm.
To make the filled naan, follow the same steps as above however before placing onto the heat, add 3 tbsp. of the cooled aloo filling before folding over and sealing with a little water.
Place onto the griddle pan and once again cook until set. These need to be cooked a little more than the unfilled naan otherwise they will fall apart when placed over the open flame.
Place over the open flame and cook until irregular, blackened bubble form.
Remove from the heat and brush with a little of the melted naan. Sprinkle with a little of the crushed cumin seeds and place briefly into the oven to adhere.
Serve both naan hot.
Nutritional analysis per serving (26 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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This recipe has not been edited or tested by the Bake Off Food Department.
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