Haloumi & Garlic Naan

Serves makes 4 pieces

Time 20 minutes

Ingredients

3 cups plain flour

2 tsp sugar

2 tsp dry active yeast

¾ cup warm water - add more if required

Filling

180g haloumi, graded

1-2 tbsp coriander leaves, finely chopped (optional)

1-2 tbsp chives or garlic chives, finely chopped 

1 garlic clove, minced

Cracked black pepper

Garnish 

Ghee for smearing on the naan (optional)

1 tsp black sesame seed

1 tsp coriander leaves, finely chopped

1 tsp chives, finely chopped

Chutney or Indian condiments, to serve

Method

To make the dough, dissolve the sugar in water and use it to activate the yeast. Place the flour into a bowl, then add the activated yeast and ¾ warm water. Mix all ingredients in the bowl, then knead the dough on a board dusted with flour until it’s smooth and firmer. 

Place it back into the bowl and cover it with cling film. Place the bowl in a warm place to rest for 1.5 to 2 hours or until it’s double in size.

Cut the dough into quarters and gently roll them into 4 balls. Place them onto a tray and place the tray into a plastic bag. Allow it to prove again for 20 minutes and double in size. 

Meanwhile, mix through halloumi, garlic, chives, coriander and cracked pepper in a bowl. 

Gently stretch the dough with your fingers, then fold in a handful of halloumi mixture. Pinch the edge to seal it, then gently pat to flatten the dough. 

In a flat pan, dry fry the dough on medium heat for 5-10 minutes or until it’s golden, then turn it around and fry for another 5-10 minutes. 

Smear the ghee on top of the naan. 

Sprinkle sesame, chives and coriander on top and serve the naan with mint chutney or your favourite condiments.