Stuffed Naan Bread

Ingredients

• 250 g spelt flour
• 10 g dry yeast
• 1 tsp sugar
• 0.5 tsp Salt
• 1 tbsp oil (10 g)
• 50 g yogurt
• 2 tbsp Black sesame seeds (30 g)
• 600 g Potatoes
• 1 chili pepper (chopped)
• 1 bunch scallions
• 2 tbsp ghee (30 g)
• 150 ml broth
• Salt

Instructions

1. 1.

   Add spelt flour to a bowl and sprinkle dry yeast over it. Add sugar, salt, oil, yogurt and about 75 ml lukewarm water; knead into a smooth dough, adjusting the amount of water as needed. Cover and let rise for about 30 minutes.

2. 2.

   While the dough rises, peel and cube potatoes for the filling. Wash, trim and finely chop the chili pepper. Wash, trim and slice the scallions. In a pan over medium heat melt ghee, sauté onions and chili, then add potatoes and deglaze with some broth. Season with salt, cover and simmer for about 15 minutes until the potatoes are cooked, have absorbed most of the liquid, yet still retain bite. Let cool slightly, then mash the potatoes with a fork.

3. 3.

   Knead the dough again, divide into quarters and roll each piece into flat rounds on a floured surface. Place filling in the center of each round, fold the dough over to enclose it, and press the edges together with a fork.

4. 4.

   Sprinkle sesame seeds over the stuffed naan and place on a baking sheet lined with parchment paper. Bake in a preheated oven at 225 °C (200 °C fan‑forced, gas: level 3–4) for 15–20 minutes until golden brown.