If you love naan and/or cauliflower, then is your dream come true!
Move over plain naan. There is a new kid on the block.
The most delicious(or sneaky) way to transform the humble naan.
SO GOOD. Seriously!!!!
Unlike avocado naan, these naans stay soft even when cold (thanks to the cauliflower).
But, it’s not going to last that long, I promise.
GO ahead and impress your family with this ridiculously tasting stuffed naan.
Feed it to the pickiest eaters!!!!
You will have to make it now, right? Why won’t you?
And if I forgot to mention, these are too darn tasty and soft (even when cold).
(move cursor over photos for captions)
Skill level – Advanced
Cauliflower Stuffed Naan
1 1/2 cups all purpose flour, spooned and leveled
3/4 teaspoon active dry yeast
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup milk, lukewarm (refer notes_2 and _3), exact measure
1/4 cup greek yogurt, room temperature (refer notes_1)
1 tablespoon honey
For cauliflower stuffing
3 cups coarsely grated cauliflower, about 1/2 large
1/4 cup finely chopped onion
2 tablespoons finely chopped cilantro
1/2 teaspoon salt
additional all purpose flour, for rolling dough
4 tablespoons melted butter, approximate
To make naan dough,
1. Into a large bowl, whisk together flour, yeast, salt, baking powder and baking soda.
2. Add honey, greek yogurt and lukewarm milk.
3. Mix well with fingertips and knead until it forms a uniform dough (don’t bother kneading to get a smooth dough, fairly even works best).
4. Cover bowl with a plastic wrap or kitchen towel, place in the warmest spot in your kitchen for one hour.
During the last 30 minutes of dough rising, make cauliflower stuffing,
1. Stir together grated cauliflower, onion, cilantro and salt in a medium bowl.
2. Keep aside for 10-15 minutes.
3. Now, take a handful of cauliflower in a muslin cloth or thin kitchen towel and squeeze (real tight) off all moisture into the sink or another bowl.
4. Repeat process, until all excess moisture is drained (you will be surprised with the amount of water that collects). Discard water.
Make cauliflower stuffed naan,
1.Transfer dough on the kitchen counter and cut it into 6 equal pieces. Loosely, roll them into balls. Place them covered with the kitchen towel.
2. Place a medium non-stick skillet, that a has tight fitting (preferably glass) lid, on a touch bit more than medium heat. (Any non-stick skillet that is larger than 7-inch and has a tight fitting glass lid will work).
3. While the pan is heating, dust the work surface with some flour, roll one ball into an approximate 5 circle (use more flour on both sides of dough, to help with rolling). Place a slightly heaped 1/4 cup of cauliflower stuffing in the middle. Gather all sides, over the stuffing and pinch to seal (refer pictures). Flatten into a disc and roll again into a 6-7 inch circle. Brush the top side with some melted butter and place dough (buttered side down) on the hot skillet and immediately cover with the lid.
4. Let cook until the top is almost covered with small bubbles and the bottom is golden brown, 1 1/2 minutes (a glass lid really comes in handy). Uncover, brush the top lightly with melted butter, turn naan over, cover with the lid again and let cook for another 1 to 1/2 minutes, until it has deep golden spots on the bottom.
5. Remove naan and keep them stacked and wrapped in a kitchen towel. This helps in keeping the naans soft. If not eating immediately, then place the wrapped naan (along with the towel) in a covered container.
6. Repeat process with remaining dough to make 6 naans. Roll one naan while the previous one is cooking.
Makes 6 medium naans
- It is ABSOLUTELY important for greek yogurt to be at room temperature. But, if you’ve forgotten to leave it out, then place yogurt in a small microwavable bowl, microwave for about 5-10 seconds, until no longer cold. (This recipe is not tested with plain yogurt)
- Luke warm milk is 105F – 115F. An easy way to check without a thermometer- sprinkle few drops of milk on the inside of your wrist. It should neither feel hot nor cold.
- Dough should be soft but not sticky. If your dough feels sticky, then just mix in some more flour until no longer sticky. On the other hand, if the dough feels firm, then mix in 1-2 teaspoons additional water/ milk to get a soft dough. But, DO NOT KNEAD the dough, just mix until it comes together.