Potato Naan Bread Recipe
Indian Recipes

Ingredients:

1 cup/8 fl oz/250 ml
11/2 cups/12 fl oz/350 ml
2 cups/8 oz/250 g
3 cups/12 oz/350 g
1 tbsp/15 g
2 tsp/10 g
1 tsp/5g
2 tbsp/50 ml
1
3 tbsp/45 g
1 lb/500 g
1
4
1/4 cup/2 oz/60 g
1/2 cup
1/4 tsp/1.25g
1/4 tsp/1.25g

plain whole milk yogurt
boiling water
all-purpose flour
whole-wheat flour
fresh yeast
salt
sugar
peanut or walnut oil
egg, beaten
black sesame seeds
potatoes
onion, minced
mint leaves, finely sliced
chopped parsel
coriander
cumin
turmeric
salt and pepper, to taste

Method:

1. Mix the yogurt with the boiling water and stir well. Set aside for 5 minutes.

2. Mix the all-purpose flour with 1 cup/4 oz/125 g of the whole-wheat flour and add the yeast. Add the yogurt mixture and stir with a wooden spoon for 3 minutes then allow this yeast sponge to rest for 30 minutes.

3. Add the salt, sugar, oil and black sesame seeds and enough of the remaining flour to form a firm but moist dough. Begin to knead on a floured surface and continue until the dough is silky and elastic. Allow the dough to rest in an oiled bowl for 1 hour or until doubled in bulk.

4. To make potato filling, peel and dice the potatoes and boil in water top cover until soft. Mix the hot potato with the onion, mint leaves, parsley, coriander, cumin, and turmeric. Season to taste with salt and pepper and mash until soft but not sloppy. Cool.

5. Punch down the dough and divide into 12 equal pieces. Roll each out to a circle about 4-6 in/10-15 cm in diameter.

6. Preheat the oven to 390F/200C. Place 1 tbsp/15g of filling in the center and lift both edges of the circle to seal. Pinch the seam together very well. Allow to rise for 10 minutes then brush with beaten egg.

7. Bake for 15-20 minutes or until golden and crisp. Serve on their own or with a tomato relish or herb yogurt dip.

Note : For a milder onion flavor in the filling, saute the onion lightly before adding them to the potato. For more heat, add a little chili pepper to the filling.

Makes 12