Mauritian-inspired naan

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

    • Makes8
    • CourseSide
    • Prepare20 mins
    • Cook40 mins
    • Total time1 hr
    • Plusplus proving


    • 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