Guest Author - vandana trivedi

Ingredients:

for Naan:
1lb white flour
1oz dried yeast
1 tsp nigella seed (also known in Indian stores as charnushka or kanolfi seed)
6 tbsp plain yogurt
2 tbsp ghee or melted butter
1 tsp salt
1 tsp sugar
3/4 cup warm water
oil or ghee to coat

for stuffing:

50 gms. grated paneer or Indian cottege cheese
1 medium sized onions, chopped
1 tbsp. chopped coriander
2 chopped chilies
1/2 tsp salt or as per your taste

Mix all the stuffing ingredients together.

Method:

1. Dissolve sugar in warm water.
2. Add yeast. Yeast should froth, if it doesn't, start over with fresh yeast.
3. In a seperate bowl, sift salt with flour and add nigella seeds.
4. Make a well in the centre and add yoghurt, ghee and yeast mixture.
5. Knead well until it forms a dough. Shape into a ball. If dough is sticky, add more flour until elastic.
6. Coat a seperate bowl with oil or ghee and roll dough into it until fully coated.
7. Shake off excess oil and cover with damp tea-towel or cloth.
8. After 2 or 3 hours, dough should have doubled in size. This happens best in a warm area.
9. Knead the dough and divide into around 6 equal portions.
10. Flatten and put one tsp of the paneer stuffing in the center. Close the edges and roll into pear shape.
11. Preheat oven to 450oF/230oC and bake all the naans for 10 mins. Brush with ghee or butter and serve.