Stuffed naan bread

Step 1/5

• 3⅓ g cilantro
• ⅓ onion
• 1 green onions
• 100 g sheep's cheese

• oven
• cutting board
• knife

Preheat oven to 250°C/480°F. Roughly chop cilantro. Finely dice onion. Cut green onions crosswise into rings and cheese into bite-sized cubes.

Step 2/5

• 125 g flour
• ½ tsp sugar
• ⅓ tsp salt
• ⅓ tbsp vegetable oil
• ½ tsp baking powder
• 36⅔ g yogurt
• 63⅓ ml milk

• measuring cup
• large bowl
• cooking spoon

In a large bowl, mix together flour, sugar, salt, vegetable oil, baking powder, yogurt, and milk. Knead until a smooth dough forms.

Step 3/5

• salt
• pepper

In a large bowl, mix together cilantro, green onions, and cheese. Season to taste with salt and pepper.

Step 4/5

• 100 g lamb
• salt
• pepper

• large saucepan
• cooking spoon

In a large saucepan, sauté onion in some vegetable oil over medium heat for approx. 1 – 2 min. Then, add lamb and continue to cook for approx. 5 - 7 min. until browned. Season to taste with salt and pepper.

Step 5/5

• vegetable oil for frying

• ovenproof frying pan
• rolling pin

Form naan dough into rounds and roll out into thin discs approx. the width of a stretched out hand in diameter. Fill center of dough with either lamb or cheese mixture. Fold dough in half and press the edges together to ensure that filling stays in the naan bread during cooking. In an ovenproof frying pan, fry the naan bread over medium heat for approx. 2 - 3 min., adding a little vegetable oil if needed. Transfer to preheated oven and bake at 250°C/480°F for approx. 5 - 7 min. until golden brown.

Enjoy your meal!