Naan
A popular favourite during the Muslim fasting period, Naan is often served before or when ending the fast. It can be stuffed with mince, cheese or even plain.
Recipe Ingredients
- 1 cup warm water
- 1 tsp sugar
- 1 packet dry active yeast
- 2 ½ cup plain flour
- 1 tbsp salt
- 3 tbsp melted butter
- 1 egg
- Cheddar cheese, to taste
- Soft cheese, to taste
- Shredded cheese, about 2 tbsp
- Eggwash, to taste
- Sesame seeds, about 1 tsp
- Melted butter, to taste (for brushing after baking)
Instructions
- 1
In 1 cup of warm water, add 1 tsp sugar and stir.
- 2
Add 1 packet dry active yeast and stir.
- 3
Allow the yeast mixture to rest for 5 minutes.
- 4
Pour 2 1/2 cups plain flour into a bowl.
- 5
Add 1 tbsp salt and mix the dry ingredients.
- 6
Add 3 tbsp melted butter.
- 7
Add 1 egg.
- 8
Pour in the yeast mixture and mix by hand.
- 9
Transfer the dough to a floured surface and knead thoroughly.
- 10
Oil the bowl and coat the dough with oil.
- 11
Cover and allow the dough to rest until double its size.
- 12
Punch down the risen dough and knead again on a floured surface.
- 13
Divide the dough into 2 pieces.
- 14
Divide the pieces in half again.
- 15
Roll out each piece into a large oval shape.
- 16
Cut the oval lengthwise into strips.
- 17
Place cheddar cheese sticks along a dough strip.
- 18
Add small pieces of soft cheese between the cheddar sticks.
- 19
Sprinkle shredded cheese over the cheese layer.
- 20
Roll the dough around the cheese to form a rope.
- 21
Shape the rope into a spiral.
- 22
Place the spiral on a baking tray lined with parchment paper.
- 23
Repeat with the remaining dough strips.
- 24
Brush each spiral with eggwash.
- 25
Sprinkle sesame seeds on each spiral.
- 26
Preheat the oven to 180°C and bake for 25 to 30 minutes.
- 27
Brush the hot baked naans with melted butter.
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Credits: Source: Cuisine Mauritian