Stuffed Naan

Stuffed Naan is a delightful Indian bread filled with a flavorful vegetarian mixture. Traditionally, Keema Naan features ground lamb, but this recipe replaces it with veggie protein crumbles to create a delicious and satisfying vegetarian version. The filling is a mix of bold spices, tomato puree, and protein-rich veggie crumbles, resulting in a rich and aromatic taste. The naan dough is moist and chewy, thanks to yogurt and vegetable oil, and it becomes soft and tender after proper resting and proofing. The cooking technique involves using a covered skillet, which produces moist and nicely charred naan without the need for a traditional tandoor oven. This recipe is perfect for an Indian-inspired dinner or a unique twist on a traditional bread accompaniment.

MAKES 4 STUFFED NAAN, SERVES 4

INGREDIENTS:

DOUGH

• ½ cup ice water
• ⅓ cup plain whole-milk yogurt
• 3 tablespoons vegetable oil
• 1 large egg yolk
• 2 cups (11 ounces) bread flour
• 1¼ teaspoons sugar
• ½ teaspoon instant or rapid-rise yeast
• 1¼ teaspoons salt

FILLING

• 2 tablespoons plus 1 teaspoon vegetable oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• ¾ teaspoon ground coriander
• ½ teaspoon chili powder
• ½ teaspoon garam masala
• Salt and pepper
• 5 ounces veggie protein crumbles
• 1½ tablespoons tomato puree
• 2 tablespoons water
• 2 tablespoons minced fresh cilantro

INSTRUCTIONS:

1. DOUGH: In a measuring cup or small bowl, combine ice water, yogurt, vegetable oil, and egg yolk. In a food processor, process bread flour, sugar, and yeast until combined (about 2 seconds). While the processor is running, slowly add the water mixture. Process until the dough is just combined and no dry flour remains (about 10 seconds). Let the dough stand for 10 minutes.
2. Add salt to the dough and process until it forms a satiny, sticky ball that clears the sides of the work bowl (about 30 to 60 seconds). Transfer the dough to a lightly floured counter and knead until smooth (about 1 minute). Shape the dough into a tight ball and place it in a large lightly oiled bowl. Let the dough rise at room temperature for 30 minutes.
3. Fold the partially risen dough over itself 8 times by gently lifting and folding the edge of the dough toward the middle, turning the bowl 90 degrees after each fold. Cover the dough with plastic wrap and let it rise for 30 minutes. Repeat the folding, turning, and rising process one more time for a total of three 30-minute rises.
4. Adjust the oven rack to the middle position and preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Set a wire rack in a rimmed baking sheet.
5. Transfer the dough to a lightly floured counter and divide it into 4 equal pieces. Shape each piece into a smooth, tight ball. Place the dough balls on a lightly oiled baking sheet, at least 2 inches apart, and cover them loosely with greased plastic wrap. Let them stand for 15 to 20 minutes.
6. FILLING: Meanwhile, heat 2 tablespoons of vegetable oil in a 12-inch cast-iron skillet over medium heat until shimmering. Add the chopped onion and cook until softened (about 5 to 7 minutes). Stir in minced garlic, ground coriander, chili powder, garam masala, ½ teaspoon of salt, and ¼ teaspoon of pepper. Cook until fragrant (about 30 seconds). Add the veggie protein crumbles, tomato puree, and water. Cook, stirring to break up the crumbles, until the liquid has evaporated (about 1 minute). Stir in minced cilantro and transfer the filling to a bowl. Wipe out the skillet with paper towels.
7. Transfer 1 dough ball to a lightly floured counter. Flatten the ball using your hands or a rolling pin and roll it out to a 6-inch round. Place a generous ¼ cup of the filling in the center and pull the edges of the dough up to seal. Shape the dough into a ball again and sprinkle it with flour. Using your hands and a rolling pin, press and roll the stuffed dough into a 7-inch round of even thickness, sprinkling the dough and counter with flour as needed to prevent sticking. (Small rips in the dough are acceptable, but larger tears should be pinched closed.) Use a fork to poke the entire surface of the round about 15 times.
8. Heat the remaining 1 teaspoon of oil in the now-empty skillet over medium heat until shimmering. Wipe the oil out of the skillet completely with paper towels. Mist the top of the dough lightly with water. Place the dough in the pan, moistened side down, and mist the top surface of the dough lightly with water. Cover the skillet and cook until the bottom is browned in spots across the surface (about 2 to 4 minutes). Flip the naan, cover, and continue to cook on the second side until lightly browned (about 2 to 3 minutes). If the naan puffs up, gently poke it with a fork to deflate. Transfer the naan to the prepared wire rack and repeat the filling, rolling, and cooking process with the remaining 3 dough balls. Once the last naan is cooked and placed on the wire rack, transfer the sheet to the oven and bake until the edges of the stuffed naan no longer look doughy and are light golden in color (about 10 to 15 minutes). Serve the Stuffed Naan immediately and enjoy the delightful flavors!