Bullet Naan | Video
A fiery update to the all-time favorite naan with the addition of jalapeños and coriander (cilantro) leaves. Make this restaurant favorite at home with this recipe.
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Ingredients
- 4 cups all-purpose flour plain flour
- ½ cup natural yogurt
- 4 tablespoons melted butter
- 2 teaspoons dried yeast
- ¾ - 1 cup warm milk
- 1 teaspoon salt
- ¼ cup chopped jalapeños or green chilies
- ¼ cup chopped coriander cilantro leaves
- 2 tablespoons white sesame seeds optional
- 2 tablespoons black sesame seeds optional
- 50 g melted butter extra, for brushing the cooked naans
Instructions
- Place flour, yogurt, butter, yeast, milk and salt in a large bowl.
- Mix together with a spoon, then use clean hands to bring everything together and form a sticky dough.
- Cover and place in a warm spot for 45 minutes or until doubled in size.
- Dust a clean work surface with flour, and tip out the dough.
- Knead for two minutes to bring everything together.
- Divide the dough into 8 equal portions.With your hands, pat and flatten the dough to shape each portion into ovals or rounds, roughly 3mm thick.
- Top generously with jalapeños (or green chilies), coriander (cilantro) leaves, white sesame seeds and black sesame seeds.
- Place a grill pan or cast iron pan over medium-high heat.
- Once hot, place naans, one at a time, and cook for 1 to 2 minutes on each side.
- Brush the flatbreads with melted butter.
- Serve with your favorite curry.
Video
Nutrition
Serving: 1g | Calories: 178kcal | Carbohydrates: 10g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Cholesterol: 31mg | Sodium: 426mg | Fiber: 1g | Sugar: 2g