This cumin and potato naan is perfect for dipping into curries or even served with a hearty warm salad.
Cumin and potato naan
Ingredients
Dough
- 240g (2 cups) cake flour
- 10g instant dry yeast
- 5ml (1 tsp) salt
- 5ml (1 tsp) sugar
- 2,5ml (½ tsp) baking powder
- 30ml (2 tbsp) vegetable oil
- 30ml (2 tbsp) yoghurt
- 180ml (¾ cup) lukewarm water (use as needed)
Potato filling
- 2 medium potatoes, boiled
- 1 green pepper, finely chopped
- 45ml (3 tbsp) fresh coriander, chopped
- 5ml (1 tsp) cumin seeds
- 5ml (1 tsp) garam masala (optional)
- 2,5ml (½ tsp) ground turmeric
- sea salt and freshly ground black pepper, to taste
- 30ml (2 tbsp) vegetable oil
- 10ml (2 tsp) butter
- fresh coriander, to serve
Instructions
Combine flour, yeast, salt, sugar and baking powder in a large bowl. Mix well.
Add the oil and yoghurt and mix until the mixture becomes crumbly. Slowly add the water (as much as needed) to make a firm dough.
Knead until the dough is smooth, cover with a clean tea towel and place in a warm place to rise, 20 – 30 minutes.
For the filling, mash the potatoes, add the green pepper, coriander, 2,5ml (½ tsp) cumin seeds, garam masala (if using) and turmeric, and season well.
To make the naan, knead the dough for 2 minutes and divide into 6 balls. Divide the potato mixture into 6 portions and form into small balls.
Roll the dough into 10cm circles and place a potato ball in the centre of each one. Pull the edges of the dough towards the centre to wrap up the potato filling. Gently flatten out the naan slightly with your hand, being careful not to tear the dough.
Brush with melted butter and sprinkle with the remaining cumin seeds. Place on a baking tray and bake in a preheated 220°C oven until golden, 8 – 10 minutes.
ALSO SEE: Cashew nut butter chicken
