Blue Cheese & Truffle Naan with Mango Chilli Chutney Blue Cheese & Truffle Naan with Mango Chilli Chutney
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Prep 45 minutes
Total 2 hours 45 minutes
Makes Mini naans
US | Metric
Ingredients
Naan bread dough
  • 260 g Strong white bread flour
  • 4 g Dried active yeast
  • 120 ml Luke warm water
  • 1½ tbsps Olive oil
  • 1 tsp White sugar
  • 1½ tbsps Greek or natural yogurt
Blue cheese filling
  • 3 tbsps Crumbled blue cheese
  • 1½ tbsps Grated mozzarella
  • 1 tbsp Truffle oil
  • 2 tsps Finely chopped coriander
  • 1 tsp Onion seeds
Mango chilli pickle
  • 3 Large ripened mangoes - preferably alphonso mangoes. Peeled and diced.
  • 210 g Granulated white sugar
  • 150 ml White vinegar or apple cider vinegar
  • 3 Garlic cloves, peeled and minced
  • 2 Red birdseye chillies, finely chopped
  • 2 tsps Nigella seeds
  • 1 tsp Ground coriander
  • 1 tsp Ground cinnamon
  • ½ tsp Ground turmeric
  • 1½ tsps Ginger, peeled and grated
  • 1½ tsps Salt

Blue Cheese & Truffle Naan with Mango Chilli Chutney

For the naan dough:


1) Add the luke warm water to a small jug or glass. Pour in the sugar and allow to dissolve.

2) Add in the dried yeast and leave for 5 - 7 minutes until the yeast mixture has developed

3) In a large bowl, place the flour and salt. Mix well.

4) Add in the olive oil, yoghurt and yeast sugar mixture to the flour bowl.

5) Mix well using a wooden spoon and then knead on a lightly floured kitchen surface for 5 - 8 minutes. Keep adding a little dusting of flour if the mixture seems too sticky.

6) After kneading, a smooth and slightly elastic dough ball should form. Place the dough in a greased bowl and cover with a damp towel or cling film. Place the covered bowl in a warm place and allow to prove for 1.5 - 2 hours.

7) After proving time, the dough should have risen slightly. Place the dough ball on a lightly floured surface and roll in to a large log.

8) Cut 6 to 8 equal pieces and form them in to smooth balls. Approx weighing 25 g to 30 g each ball. Place on a dry baking tray and cover with a damp towel or loosely with oiled cling film. Allow to prove for another 30 minutes.

9) In the meantime, prepare your stuffing by adding all the filling ingredients in to a bowl and mix well.

10) Take one ball, make a hollow space in the centre of each ball and add with the stuffing. Reshape this into a ball so the mixture is fully incorporated.

11) Flatten each ball with your palm into a mini naan and sprinkle onion seeds and coriander leaves on top.

12) Heat a non-stick pan or tawa pan on a medium to high heat. Carefully place the naan in to the pan and allow to cook, once bubbles start to form, carefully flip the naan on to the other side.

13) You could transfer the naan under a hot grill or flip the naan on the hob open flame for a charred/burn texture

14) Once cooked, transfer to a plate and brush with melted butter and garnish with more fresh coriander and onion seeds.


For the mango chilli chutney:


1) Heat 2 tbsps of olive oil or vegetabke oil in a medium sized pot on a medium heat

2) Add the ginger, garlic and red chillies for a minute and sautee. Add the spices including nigella seeds and cook for 1 minute.

3) Add the diced mangoes, sugar, salt, vinegar and mix well.

4) Bring to a rapid boil and reduce to a low heat and simmer for up to 1 hour, stirring frequently so the bottom doesn't catch

5) Remove from the heat and allow it to cool. Store in a jar and in the fridge for up to 1 - 2 months.

Blue Cheese & Truffle Naan with Mango Chilli Chutney Blue Cheese & Truffle Naan with Mango Chilli Chutney

Blue Cheese & Truffle Naan with Mango Chilli Chutney

favorite
print
rate
Prep 45 minutes
Total 2 hours 45 minutes
Makes Mini naans
US | Metric
Ingredients
Naan bread dough
  • 260 g Strong white bread flour
  • 4 g Dried active yeast
  • 120 ml Luke warm water
  • 1½ tbsps Olive oil
  • 1 tsp White sugar
  • 1½ tbsps Greek or natural yogurt
Blue cheese filling
  • 3 tbsps Crumbled blue cheese
  • 1½ tbsps Grated mozzarella
  • 1 tbsp Truffle oil
  • 2 tsps Finely chopped coriander
  • 1 tsp Onion seeds
Mango chilli pickle
  • 3 Large ripened mangoes - preferably alphonso mangoes. Peeled and diced.
  • 210 g Granulated white sugar
  • 150 ml White vinegar or apple cider vinegar
  • 3 Garlic cloves, peeled and minced
  • 2 Red birdseye chillies, finely chopped
  • 2 tsps Nigella seeds
  • 1 tsp Ground coriander
  • 1 tsp Ground cinnamon
  • ½ tsp Ground turmeric
  • 1½ tsps Ginger, peeled and grated
  • 1½ tsps Salt

For the naan dough:


1) Add the luke warm water to a small jug or glass. Pour in the sugar and allow to dissolve.

2) Add in the dried yeast and leave for 5 - 7 minutes until the yeast mixture has developed

3) In a large bowl, place the flour and salt. Mix well.

4) Add in the olive oil, yoghurt and yeast sugar mixture to the flour bowl.

5) Mix well using a wooden spoon and then knead on a lightly floured kitchen surface for 5 - 8 minutes. Keep adding a little dusting of flour if the mixture seems too sticky.

6) After kneading, a smooth and slightly elastic dough ball should form. Place the dough in a greased bowl and cover with a damp towel or cling film. Place the covered bowl in a warm place and allow to prove for 1.5 - 2 hours.

7) After proving time, the dough should have risen slightly. Place the dough ball on a lightly floured surface and roll in to a large log.

8) Cut 6 to 8 equal pieces and form them in to smooth balls. Approx weighing 25 g to 30 g each ball. Place on a dry baking tray and cover with a damp towel or loosely with oiled cling film. Allow to prove for another 30 minutes.

9) In the meantime, prepare your stuffing by adding all the filling ingredients in to a bowl and mix well.

10) Take one ball, make a hollow space in the centre of each ball and add with the stuffing. Reshape this into a ball so the mixture is fully incorporated.

11) Flatten each ball with your palm into a mini naan and sprinkle onion seeds and coriander leaves on top.

12) Heat a non-stick pan or tawa pan on a medium to high heat. Carefully place the naan in to the pan and allow to cook, once bubbles start to form, carefully flip the naan on to the other side.

13) You could transfer the naan under a hot grill or flip the naan on the hob open flame for a charred/burn texture

14) Once cooked, transfer to a plate and brush with melted butter and garnish with more fresh coriander and onion seeds.


For the mango chilli chutney:


1) Heat 2 tbsps of olive oil or vegetabke oil in a medium sized pot on a medium heat

2) Add the ginger, garlic and red chillies for a minute and sautee. Add the spices including nigella seeds and cook for 1 minute.

3) Add the diced mangoes, sugar, salt, vinegar and mix well.

4) Bring to a rapid boil and reduce to a low heat and simmer for up to 1 hour, stirring frequently so the bottom doesn't catch

5) Remove from the heat and allow it to cool. Store in a jar and in the fridge for up to 1 - 2 months.