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Naan Indian flatbread with garlic

Naan Flatbread Stuffed with Garlic and Herbs

Delicious thin flatbreads for you and your family. In India, cooks make an endless variety of flatbreads, and their recipes have made their way to us. These naan-style breads are cooked in a dry skillet — no oil — and come out wonderfully tasty, with a gooey, cheesy filling and the flavor of garlic and fresh herbs. Pack them for a picnic or make them for a family dinner. Enjoy them on their own with your favorite drink, or serve them alongside a bowl of soup. Cooking for a crowd? Just scale up the ingredients.

sharlis

Recipe author

Composition / ingredients

Servings:

Flour

300

Water

160

Sour cream

Butter

Active dry yeast

Sugar

Salt

Hard cheese

100

Green onion

100

Cilantro

Garlic

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 8 g

Fats 19 % 8 g

Carbohydrates 62 % 26 g

207 kcal

GI: 8 / 0 / 92

Cooking method

Step 1:

Start the dough. In a deep bowl, mix the softened butter with the sour cream. I used sour cream with about 20% fat.
Step 2:

Add the rest of the ingredients: pour in the water, then add the sifted flour, yeast, salt, and sugar. Start mixing with a spoon.
Step 3:

Turn the dough out onto a lightly floured surface. Knead until smooth and elastic — it shouldn't be stiff. Shape it into a ball, cover loosely with plastic wrap or a towel, and let it rise for 45 minutes. Keep the kitchen warm and draft-free.
Step 4:

While the dough rises, make the filling. Finely chop the green onion and cilantro, and grate the cheese on the coarse side of a box grater. You can swap the cilantro for another herb, such as parsley.
Step 5:

Combine all the filling ingredients in a bowl. Add the minced garlic. I used dried garlic — about 1 tablespoon.
Step 6:

Punch down the risen dough for a couple of minutes, then cut it into 6 equal pieces. You can roll it into a log and slice it, or just divide the ball into 6 sections.
Step 7:

Take 2 pieces and roll each into a thin round with a rolling pin. Mine came out about 8 inches (20 cm) across — the size of my skillet.
Step 8:

Spread the filling over one round, leaving about 3/4 inch (2 cm) clear around the edge.
Step 9:

Cover with the second round and pinch the edges tightly to seal. Make 2 more stuffed breads from the remaining 4 pieces.
Step 10:

Heat a dry skillet — don't grease it. Add a flatbread and cook over medium heat until browned in spots.
Step 11:

Flip and cook the other side until done.
Step 12:

While they're still hot, you can brush the finished flatbreads with butter.