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Mauritian-inspired naan
By Shelina Permalloo
This is typically eaten throughout Ramadan, and is usually on Eid tables during the year. It isn’t a naan you would probably recognise – it’s more of a hybrid dough, enriched with eggs, milk, and butter borrowed from French brioche. These can be made with beef mince or cheese
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Ingredients
550g strong white bread flour, plus extra for dusting
1 tbsp fast action yeast
10g caster sugar
150ml whole milk, warmed
1 British Blacktail Medium Free Range Egg
100g butter, at room temperature
For the filling
2 tbsp cumin seeds
200g grated Cheddar and mozzarella
For the topping
1 British Blacktail Free Range Egg
1 tsp cumin seeds
1 tbsp sesame seeds
Method
To make the dough, bring all the ingredients
together in a large bowl with 10g salt, until
‘shaggy’, then add 50-75ml warm water. Bring
the dough together, then knead for 10 minutes,
or until smooth.
Put the dough back into the bowl, cover
with a clean tea towel and rest in a warm place
until the dough doubles in size. This can vary
depending on how warm your kitchen is. Line
a large baking sheet with baking parchment.
Knock back the dough and divide it into
8 equal-sized balls. Dust the work surface with
some extra flour, then take 1 ball and roll into
a rectangle around 20 x 12cm. Sprinkle 2 tbsp
cumin seeds and a good amount of grated
cheese along the middle of the rectangle and
fold it in ½ lengthways to ensure none of the
filling escapes. Go over it with a rolling pin to
ensure it is firmly inside.
Roll this piece of dough up from one of the
long edges to make a coiled rope shape, then
shape this into a spiral. Tuck the loose end into
the bottom of the dough. Repeat this process
with the other pieces to give 8 individual ‘rolls’.
Place onto the lined tray and allow to rise for
around 30 minutes.
Preheat the oven to 200ºC, gas mark 6.
Lightly beat the egg for the topping with a
pinch of salt and 1 tbsp water to create an
egg wash. Brush this over the tops of the
naans, then sprinkle generously with cumin
seeds and sesame seeds. Bake in the oven for
40-45 minutes, until golden and cooked all the
way through. Allow to cool before serving.
Cook’s tip
I like to cover the dough and put it into the microwave (without it being switched on) as I find this creates a nice warm environment for the dough to rise
Nutritional
Typical values per item when made using specific products in recipe
Energy
1,973kJ/ 471kcals
Fat
21g
Saturated Fat
12g
Carbohydrates
51g
Sugars
2.7g
Fibre
2.6g
Protein
18g
Salt
1.9g
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