This pumpkin cheese naan is easy to make in a frying pan without fermentation. It's packed with pumpkin in both the dough and filling, resulting in a chewy naan. It's perfect as a snack or appetizer.
Ingredients
Main Ingredients (2 servings)
- Plain Yogurt 80g
- Pumpkin 50g (for dough)
- Cake Flour 75g
- Bread Flour 75g
- Pumpkin 50g (for filling)
- Mixed Cheese 100g
- Butter (a little)
Seasonings
- Baking Powder 1 tsp
- Salt 1/4 tsp
- Sugar 1 tsp
- Olive Oil 2 tsp
- Mayonnaise 2 tbsp
Steps
- Remove the skin, seeds, and pulp from the pumpkin and prepare 100g by weight.
- Place 100g of pumpkin in a heatproof container.
- Cover with plastic wrap and microwave at 600W for 2 minutes.
- Mash the cooked pumpkin with a fork, etc., and cover with plastic wrap to prevent it from drying out.
- In a bowl, combine 80g of plain yogurt and 1 tsp of baking powder and mix well.
- Add half of the mashed pumpkin (50g) and mix.
- In a separate bowl, combine 75g of cake flour, 75g of bread flour, 1/4 tsp of salt, and 1 tsp of sugar, and mix with chopsticks or similar.
- Once it becomes crumbly, add 2 tsp of olive oil, form the dough, and knead for about 5 minutes.
- When the dough is smooth, shape it into a ball, return it to the bowl, cover with plastic wrap, and let it rest for 15 minutes.
- Lightly flour a flat surface and divide the rested dough into 2 portions.
- Roll each dough portion into a circle of about 22cm and place one in a frying pan. (If the pan is prone to sticking, lightly grease with vegetable oil.)
- Mix the remaining pumpkin (50g) with 2 tbsp of mayonnaise to create a pumpkin paste, and spread it on the surface of the dough in the pan, leaving a 2cm border.
- Top the pumpkin paste with 100g of mixed cheese, then cover with the other rolled dough. [This is the key!] Gently press out any air inside and firmly seal the edges with your fingers.
- Heat the frying pan over medium heat and cook until the bottom is browned. After about 3 minutes, when the dough slides easily and the bottom is browned, transfer the dough to a grill rack lined with aluminum foil.
- Heat the grill over medium heat and cook until the surface is browned. [This is the key!] Be careful not to burn the surface as the dough will puff up and can easily scorch. If it starts to burn, reduce the heat to medium-low.
- Once the surface is browned, brush with butter or margarine, turn off the heat, and let it sit in the grill for about 3 minutes to finish cooking with residual heat.
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