Naan with Halloumi Filling (Print Version)
# Ingredients:
→ For the dough
01 -
2 cups (260g) all-purpose flour
02 -
1 teaspoon baking powder
03 -
1 teaspoon active dry yeast
04 -
1 teaspoon salt
05 -
7 tablespoons (100g) plain yogurt, at room temperature
06 -
1/3 cup (80ml) lukewarm milk
07 -
3 tablespoons (40g) melted butter or neutral oil
→ For the filling
08 -
7 ounces (200g) halloumi cheese
09 -
1 green chili pepper, finely chopped
10 -
2 tablespoons fresh cilantro, chopped
11 -
1 green onion, finely sliced
→ For the topping
12 -
2 tablespoons fresh herbs (like parsley or mint), chopped
13 -
2 tablespoons butter, melted
14 -
2 garlic cloves, minced
# Instructions:
01 -
In a large bowl, mix together the flour, baking powder, yeast, and salt. Add the melted butter or oil, lukewarm milk, and yogurt. Knead for about 5 minutes until you have a smooth, elastic dough. Cover with a damp cloth and let rest for 30 minutes in a warm place.
02 -
While the dough is resting, grate the halloumi cheese using the large holes of a box grater. In a bowl, combine the grated cheese with the chopped cilantro, finely chopped green chili, and sliced green onion.
03 -
Divide the dough into 4 equal portions and roll each into a ball. On a lightly floured surface, roll each ball into a 6-inch disc. Place a quarter of the cheese mixture in the center, then bring the edges up and pinch to seal. Gently flatten and roll out again to about 7-8 inches in diameter, being careful not to tear the dough.
04 -
Heat a large, heavy skillet or cast iron pan over medium-high heat. Cook each naan for 2-3 minutes per side until golden brown spots appear and it puffs up. Meanwhile, mix the minced garlic into the melted butter. Brush each hot naan with this garlic butter, sprinkle with fresh herbs, and serve immediately.
# Notes:
01 -
The addition of baking powder along with yeast makes these naan breads extra fluffy and light.
02 -
After rolling out the stuffed naan, press gently with a kitchen towel to help them rise evenly when cooking.