How to Make Jalapeño Popper Stuffed Naan: A Spicy Twist!

By Tasty · 90 min

Ingredients

Instructions

1. Make the dough: combine the flour, warm water, yogurt, oil, sugar, yeast and salt in a large bowl, and mix until a dough forms (5 to 6 minutes). Knead on a floured surface for 8 to 10 minutes, until smooth and elastic.
2. Cover the dough with a damp towel and let it rise in a warm place for 1 to 2 hours, until doubled in size.
3. Make the filling: combine the cream cheese, mozzarella, cheddar, jalapeños, Worcestershire sauce and salt in a medium bowl, and stir until smooth.
4. Divide the risen dough into 8 equal portions and roll each into a ball, then flatten slightly.
5. Place a generous tablespoon of filling in the centre of each round, fold the edges over the filling, pinch to seal into a ball, then roll and flatten into a disk about 1/4 inch (6 mm) thick without tearing it.
6. Heat a cast-iron or heavy-bottomed pan over medium-high heat. Cook one round for 1 to 2 minutes until bubbles form, flip, and cook another 1 to 2 minutes until golden brown spots appear. Repeat with the rest.
7. Make the garlic butter: stir together the melted butter, parsley and garlic in a small bowl.
8. Brush the hot naan generously with the garlic butter as soon as they leave the pan.

Summarized from Tasty's video. Watch it for the details.

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GarlicCheeseYoghurtMozzarella cheeseCream cheeseCheddar cheeseGreek yoghurt