MUSHROOM & PANEER STUFFED NAAN

By The South African Mushroom Farmers’ Association

Makes 8 large naan breads

INGREDIENTS

For the naan dough:

• 60ml warm water
• 1 tablespoon honey or sugar
• ¾ teaspoon active dry yeast
• 180ml full cream milk, warmed
• 260g full cream plain Greek-style yoghurt
• 600g flour
• 1 ½ teaspoons baking powder
• 1 teaspoon bicarb of soda
• ½ teaspoon salt

For the filling:

• 250g button or portabellini mushrooms, sliced
• 225g mozzarella cheese, grated
• 225g paneer, grated
• ½ cup coriander, roughly chopped
• ¼ cup chives, chopped
• 1 clove garlic, grated
• ½ teaspoon dried chilli flakes
• 4 tablespoons butter, melted

For the garlic butter:

• 4 tablespoons butter, melted and still warm
• 2 teaspoons garlic, finely grated
• 1 tablespoon coriander, chopped
• olive oil
• salt and pepper, to taste

METHOD

To make the dough:

1. In the bowl of a stand mixer fitted with the dough hook attachment, combine the warm water, honey, and yeast. Allow to sit for 5-10 minutes until the yeast is activated and begins to foam.
2. Add the milk, yoghurt, flour, baking powder, bicarb of soda and salt.
3. Mix on medium speed until the flour is completely incorporated, about 5 minutes.
4. Dust a clean work surface with flour.
5. Tip the dough out and knead until it forms a smooth ball.
6. Grease a large mixing bowl and place the dough inside and cover with cling film.
7. Allow to sit in a warm place for 1 hour, until doubled in size.

To make the filling:

1. Heat a drizzle of olive oil in a large frying pan on medium heat.
2. Sauté the mushrooms until they have released all their liquid and are golden brown.
3. Season lightly and place in a bowl.
4. To the bowl add the mozzarella, paneer, herbs, garlic, chilli flakes and mix well.
5. When ready to make the naan divide the dough into 8 balls.
6. Flatten each ball out into a round.
7. Add 3-4 Tablespoon of the mushroom and cheese mixture to the centre.
8. Fold the dough up and around the cheese, pinching in the centre to seal it.
9. Using a rolling pin, roll each piece of stuffed dough into a large oval.
10. Repeat with the remaining dough and filling.
11. Heat a large cast iron pan over high heat.
12. Brush both sides of the naan with melted butter.
13. Grease the pan lightly with a paper towel dipped in olive oil.
14. Carefully place the hot naan into the pan.
15. Cover with a lid and set a one-minute timer.
16. Flip and cook, uncovered for another 2 minutes on the second side.
17. Large deeply golden spots should appear all over both sides.
18. Keep the cooked naan breads in a warm oven while you finish the rest.

To serve:

1. Combine all the garlic butter ingredients and brush liberally over the warm naan.
2. Serve straight away with a sprinkle of flaky sea salt.