The Feta, Chile, and Herb-stuffed Naan Recipe Try stuffing a simple naan bread dough with this herby feta mix for an unusual picnic dish, which brings together flavors of the Mediterranean with those of India.
1 quantity naan bread dough
6oz (150g) feta cheese, crumbled
1 tbsp finely chopped red or jalapeño chile
3 tbsp chopped mint
3 tbsp chopped cilantro
1 Make the naan dough up to the end of step 7 (see page 484). Make the stuffing by mixing together the feta, chile, and herbs. Preheat the oven to 475°F (240°C) and place 2 large baking sheets in the oven.
2 Divide the dough into 6, and roll each piece into a circle. Divide the filling into 6, and put 1 portion of the filling into the middle of each piece of dough. Pull the edges up around it to form a purse shape. Pinch the edges together to seal.
3 Turn the dough over and roll out carefully into an oval, making sure not to tear the dough or reveal any of the filling.
4 Carefully transfer the breads onto the preheated baking sheets and cook in the oven for 6−7 minutes, or until well puffed. Carefully transfer to a wire rack, and serve while still warm.
These can be stored overnight, wrapped in plastic wrap. To reheat (from fresh or frozen), scrunch up a piece of parchment paper and soak in water. Squeeze out the excess water, and use to wrap the naan. Place in a warm oven for 10 minutes until warm and soft.
|Feta, Chile, and Herb-stuffed Naan|