Harissa and preserved lemon stuffed naan
Indian 20 Mins Prep
- For the naan, place the warmed milk, yeast and sugar in a small bowl and set aside to foam for 10 minutes.
- Combine the flour and salt in a large bowl and make a well in the centre. Pour in the yoghurt and melted ghee along with the yeast mixture. Using your hands, mix the dough then bring it together. The dough should be soft and sticky.
- Lightly flour a clean surface and knead the dough until smooth and elastic, about 5-10 minutes.
- Place in a lightly oiled bowl and cover with a wet tea towel. Leave to proof for one hour or until doubled in size.
- To make the filling, heat a large pan with a generous glug of olive oil. Add the crushed potatoes to the pan and fry until golden.
- Add the spinach leaves and season generously with salt and pepper. Cook for another 5 minutes.
- Take off the heat. Mix in the chopped preserved lemon, harissa paste and 1 tbsp of olive oil. Set aside to cool.
- Once the dough has risen, knead for another minute.
- Divide the dough into 8 equal portions, about 100g each.
- Take one portion of the dough and cover the rest with a wet towel.
- Roll it out to about 10cm wide and place 1 tbsp of the filling inside. Pinch the edges closed.
- Roll the dough out again, being careful not to squash out the filling.
- Sprinkle some sesame seeds on top and press them in.
- Turn over and splash enough water on the side to coat.
- Place the naan in a non-stick or cast-iron pan over a medium heat and place a lid on top.
- Once it starts to bubble and puff up, drizzle with oil, flip it over and fry until golden and crisp.
- Repeat until all 8 portions of dough have been filled and cooked.
- Rub butter on the top of each naan and serve hot.