Jalapeno Popper Stuffed Naan

• servings: 8 servings
• active time: 30 minutes
• total time: 3 hours 40 minutes

Ingredients

490g strong white bread flour

1tsp salt

2tsp sugar

5g instant yeast/7g active dry yeast/10g fresh yeast

250ml water (see notes for temperature)

2tbsp olive oil

3tbsp Greek yogurt or any yogurt of choice

4 jalapenos, finely sliced

165g full fat cream cheese

60g low moisture mozzarella, grated (see notes)

60g cheddar, grated

3 spring onion greens/scallion greens, finely chopped

Pinch of salt

3tbsp butter, melted

1tbsp extra virgin olive

3 cloves of garlic, grated

Small handful of coriander, roughly chopped

Pinch of salt

Directions

Mix together the bread flour, yeast, sugar, and salt in a mixing bowl

Then whisk together the water, yogurt, and olive oil in a separate jug or bowl

Pour the yogurt mixture into the flour mixture and mix everything together to form a shaggy dough. I usually just do this with a fork

Once the dough appears shaggy and there's no more dry flour, turn it out onto the counter and knead for around 7-8 minutes. This will also work perfectly well in a stand mixer with a dough hook attachment on a low speed

Next shape the dough into a smooth round ball and place it back into the mixing bowl and cover with a lid or mixing bowl and leave to rise until doubled in size. For best results: place in the fridge to cold prove for at least 24 hours and up to 72 hours instead of proving at room temperature - this will provide more flavour and even better texture

In a mixing bowl, mix together the cream cheese, cheeses, jalapenos, spring onions, and salt, then set aside

Mix together the melted butter, extra virgin olive oil, grated garlic, coriander, and a pinch of salt

After the naan dough has proved, turn it out onto a floured surface and portion the dough equally into 8 triangles

Take one triangle of the portioned naan dough and gently stretch it out. I like to do this by dimpling it with my fingertips

Then fold the corners inwards in order to create a round shape

Stretch the now rounded dough out once more with your fingertips. Essentially we're creating a 'cup' shape to place the filling into

Place a heaped tbsp of the jalapeno and cheese mixture into the centre and then crimp the edges of the dough together to seal the cheese mixture inside

Keep working all the way around until the dough ball is fully sealed

Flip the dough over so it's seam side down and then lightly drag across the counter which will help to ensure the seam is fully sealed and tight

Place in a floured tray and cover with a lid or cling film. Allow to prove once again until increased about 1.5x in size

After the dough has proved, take a dough ball and place it onto a floured surface

Stretch the dough out with your fingertips or with a rolling pin to about 4-5mm thick

Cook the jalapeno popper naans in a dry pan over a medium-high heat, flipping the naan over once the underside has browned with just a slight charring

Finish with a generous brush of garlic butter as soon as the naan comes off the pan

Nutrition

• Serving Size: 1
• Calories: 457
• Total Fat: 21 g
• Saturated Fat: 10 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Cholesterol: 47 mg
• Sodium: 554 mg
• Total Carbohydrate: 53 g
• Dietary Fiber: 4 g
• Total Sugars: 4 g
• Protein: 15 g