Lahori Aloo Naan
Description
Soft, homemade leavened flatbreads stuffed with a spiced potato filling, cooked on a stovetop or broiler. Enjoy these warm stuffed naans brushed with butter.
Ingredients
Instructions
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Bloom yeast in 1 cup luke warm water with sugar.
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Mix salt yogurt and nigella seeds in flour.
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When yeast mixture becomes bubbly/ foamy/ frothy, use it to make dough.
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Gradually add water, use warm water if needed.
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Knead a soft dough.
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Put dough in a lightly oiled bowl and drizzle little oil on top of the dough too.
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Cover, let it rise at room temperature.
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Approx 1-2 hours.
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Meanwhile for filling boil, peel and mash potatoes.
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Add all spices.
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Mix well.
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Heat 1 tsp oil in a pan and sauté potato mixture just for 2-3 min.
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When cool down, add greens.
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It should be cool when you stuff naans.
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After 2 hours, punch down the dough.
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Knead again briefly and keep it covered to prevent drying out.
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Make 6-7 even portions.
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Keep them covered.
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Roll one portion and put filling on it.
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Seal all the sides and make a ball again.
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Again roll carefully like normal roti.
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Don't make it too thin or too thick.
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Heat a pan on stove top.
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Preheat oven at broil ( upper grill only).
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Prick naan with a fork.
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Brush with milk, and sprinkle sesame seeds on top.
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Let it cook on pan for 30-40 seconds until base is light golden and you can see large bubbles on top.
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(If you don't want to bake it, flip it on the skillet, cover it on low flame for 1-2 minutes till it is cooked perfectly.)
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If baking it in oven, Place naan in oven (with sesame seeds) side on top so it can be cooked under broiler/ grill.
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Keep an eye.
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When turns golden brown take it out, brush with butter.
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Keep warm in a casserole.
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Enjoy!!
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