Mauritian-inspired naan

Name: Mauritian-inspired naan
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8
Ingredients: 550 g strong white bread flour, plus extra for dusting; 1 tbsp fast action yeast; 10 g caster sugar; 150 ml whole milk, warmed; 1 British Blacktail Medium Free Range Egg; 100 g butter, at room temperature

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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Makes8
CourseSide
Prepare20 mins
Cook40 mins
Total time1 hr
Plusplus proving

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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