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    Chetna Makan’s mushroom & egg naans

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    Chetna Makan’s mushroom & egg naans

    • Preparation time: 20 minutes + resting
    • Cooking time: 20 minutes to 25 minutes

    Serves: 4 (plus 4 naans for the freezer)

    Ingredients

    1 tsp cumin seeds
    400g plain flour, plus extra for sprinkling
    1 tsp fine salt
    1 tsp baking powder
    1 tsp caster sugar
    2 tsp chilli flakes
    5 British Blacktail Free Range Large Eggs
    200-220ml whole milk
    5 tbsp Leckford Estate Rapeseed Oil, plus more for oiling
    25g butter, plus 25g, softened, to serve
    450g chestnut mushrooms, thinly sliced
    2 onions, thinly sliced
    4 tbsp tomato chutney 

    Method

    1. To make the dough, dry fry the cumin seeds in a frying pan for a minute until golden and aromatic, then crush with a pestle and mortar. In a big bowl, combine the plain flour, salt, baking powder, sugar and 1 tsp chilli flakes. Beat 1 egg, then add to the mixture and stir. Slowly add the milk to this and bring it together into a dough using a wooden spoon. You might not need all the milk, or need a bit more. Once you have a soft dough, put 1 tbsp oil in your hands and knead the dough a few times in the bowl, then for 2 minutes on a clean worktop until soft and smooth. Put the dough into an oiled bowl, cover and let it rest for 1 hour.

    2. Meanwhile, heat 1 tbsp oil and 25g butter in a frying pan and add the sliced mushrooms. Cook over a high heat for 5-6 minutes until golden and any juices have evaporated. Season and transfer to a bowl.

    3. In the same pan, heat 2 tbsp oil, add the sliced onions, then cook for 8-10 minutes over a low to medium heat until golden. Season and transfer to a bowl.

    4. When you are ready to eat, prepare the naan. Preheat the grill to high and put a large baking sheet under the grill to heat up. Divide the dough into 8 portions. Flour the worktop and roll out two portions into thin ovals, about 18cm long. Carefully remove the hot sheet from the oven, sprinkle it with flour, then place the dough onto it. Cook under the grill for 1-2 minutes until the bread is golden and puffy. Turn over and cook for another 30 seconds or until golden. As soon as they are out of the oven, spread the naans generously with butter. Repeat with two more pieces of dough. (The remaining dough can be cooked, cooled and then frozen for up to 1 month.)

    5. While the naans cook, heat the frying pan again and add ½ tbsp oil over a low heat. When the oil is hot, break 2 eggs into the pan and cover with a lid. Cook for 1-2 minutes until the white is cooked and the yolk is still runny. Season, then keep warm, and repeat with the remaining eggs and oil.

    6. To serve, spread some tomato chutney on one side of each naan, then top with some of the mushrooms and onions, then a fried egg. Sprinkle with some chilli flakes, if liked, fold the other side of the naan over the egg, and serve immediately.  

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