We understand how tempting it is to want to eat dough all day and sip garlic butter from a cup, but we have a more socially acceptable dish for you. Pan-fried naan is what you want, and you can stop feeling bad about eating it even if it’s very fatty. The best way to spend the weekend is with friends and family, eating this mushroom and paneer-stuffed naan till you feel delighted and full. The addition of paneer, which is Indian cottage cheese, ups the opulence factor.
Mushroom and paneer-stuffed naan tips
Naan bread may be produced in a stand mixer fitted with a dough hook or by hand, which can be a time commitment but is also enjoyable. This dish is pretty rich but incredibly wonderful since almost every part of it includes butter or is cooked in butter. The butter-fried naan has a crunchy outside and a soft, doughy middle that is stuffed with garlic, paneer, and mushrooms for a delicious textural contrast. As a starter or main dish accompaniment, you can be certain that every last morsel will be devoured.
In your opinion, how is naan bread? Well, this recipe for cheesy, crispy naan packed with mushrooms and paneer is the best weekend dinner ever.
Mushroom and paneer-stuffed naan recipe
Course: Main
Cuisine: Indian
Difficulty: Medium
Servings: 8 large breads
Prep time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Ingredients
- For the naan dough
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60ml warm water
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1 tbsp. honey or sugar
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¾ tsp active dry yeast
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180ml full-cream milk, warmed
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260g full-cream plain Greek-style yoghurt
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600g flour
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1½ tsp baking powder
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1 tsp bicarb of soda
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½ tsp salt
- For the filling
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250g button or portabellini mushrooms, sliced
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225g mozzarella cheese, grated
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225g paneer, grated
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½ cup coriander, roughly chopped
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¼ cup chives, chopped
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1 clove garlic, grated
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½ tsp dried chilli flakes
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4 tbsp. butter, melted
- For the garlic butter
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4 tbsp. butter, melted and still warm
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2 tsp garlic, finely grated
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1 tbsp. coriander, chopped
- Extras
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olive oil
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salt and pepper, to taste
Method
- 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.