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27th November 2018

Toasted Sesame and Garlic filled Naan

A super soft and delicious yeast free Toasted Sesame and Garlic filled Naan, just so perfect used as a wrap or for mopping up your favourite curries.

Toasted Sesame and Garlic filled Naan

I love the nutty delicate flavour which the sesame seeds give to this naan. Adding a slight crunch and combined with chives, powdered cumin, and crushed garlic, it gives incredible flavour to the naan.

How about adding a bit of spice

If you ( like me ) are a lover of spicy foods, then go ahead and add a bit of dried crushed chilli flakes or a finely sliced green or red chilli to the mix. Remember this is totally optional, so use or leave it out if you prefer.

The secret for deliciously soft naan is...

YOGHURT!!! This gives the naan the right amount of moisture creating the perfect softness. Use plain, unflavored yoghurt. Buttermilk is also a great substitute for the yoghurt

Allow the dough to rest for 30 minutes 

This dough requires at least half an hour to rest before filling and rolling out. Resting the dough simply means, leaving it covered for a while, in this case about 30 minutes after kneading. This allows the gluten in the flour to relax and the dough to become elastic so that it rolls out easier. If you do not leave it to rest, you will find that it shrinks back as you roll it with your rolling pin. Resting the dough also gives the cooked naan a softer texture.

This recipe is really easy to make, using simple ingredients, you can have a delicious stack of naan in under an hour.

Toasted Sesame and Garlic filled Naan

Making the Toasted Sesame and Garlic filled Naan

Start by combining flour, salt, baking powder and bicarbonate of soda ( baking soda ) in a large bowl. Stir in the yoghurt, oil and water until the dough starts to form. Add a little more water if you find the dough too dry. Mix together to form a smooth soft dough. If you feel that the dough is too sticky, then just add a bit more flour. Up to a ¼ cup, extra added flour added should be fine. Allow the dough to rest for 30 minutes.

Toasted Sesame and Garlic filled Naan

Making the filling

During this time, you can make the filling. Do this by combining chopped chives ( shallots / green spring onions ) crushed garlic, crushed cumin, and toasted sesame seeds in a bowl.

Toasted Sesame and Garlic filled Naan

Filling, rolling and cooking the naan

After the dough has rested for 30 minutes, divide it into 8 to 10 equal pieces.

Flatten a piece of the dough to form a little circle. Place a teaspoonful of the filling onto the flattened circle and gather the dough to form a pouch keeping the filling inside.

Flatten the filled dough and gently roll out to about a ¼ cm thickness onto a floured surface. Avoid rolling out the naan too thick, because it will puff up while cooking on the pan. Rolling it out too thick will also result in a stiff textured naan when cooked and it will lose that soft, pliable texture.Toasted Sesame and Garlic filled Naan

Once the naan is rolled out, brush it with a little melted butter and place the buttered side down onto a pan on medium heat. You will see bubbles appear on the surface. When this happens, brush the top with the melted butter and using a spatula flip the naan over. Cook on each side for about 45 seconds.

Continue and do the same with the rest of the dough and filling.

Stack the cooked naan and keep covered with foil or a tea towel. The moisture will help soften the naan and make them more pliable.

Toasted Sesame and Garlic filled Naan

Give these a try the next time you want to try out a new naan recipe, filled with an amazing combination of flavours and texture, and irresistible deliciousness.

ENJOY ♥

Toasted Sesame and Garlic filled Naan

Toasted Sesame and Garlic filled Naan

A super soft and delicious yeast free Toasted Sesame and garlic filled naan, just so perfect used as a wrap or for mopping up your favorite curries.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins

Ingredients
  

FOR THE NAAN

  • 2 cups / 240g all purpose / cake flour
  • 1 teaspoon salt
  • ¼ teaspoon bicarbonate of soda / baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon white granulated sugar
  • ⅓ cup / 80ml plain unflavoured yoghurt or buttermilk
  • ⅓ cup / 80ml water
  • 2 Tablespoons / 30ml oil
  • 2 Tablespoons / 30g butter melted for brushing naan

FOR THE FILLING

  • 2 cloves crushed garlic
  • 1 teaspoon crushed cumin
  • 4 chives/ shallots/ spring onions finely chopped
  • 1 ½ Tablespoons toasted sesame seeds SEE NOTE 1

Instructions
 

MAKING THE NAAN

  • Combine flour, salt, baking powder and bicarbonate of soda ( baking soda ) in a large bowl.
  • Stir in the yoghurt, oil and water until the dough starts to form. Add a little more water if you find the dough too dry.
  • Mix together to form a smooth soft dough. If you feel that the dough is too sticky, then just add a bit more flour. Up to a ¼ cup extra added flour added should be fine. Allow the dough to rest for 30 minutes.

MAKING THE FILLING

  • Combine chopped chives ( shallots / green spring onions ) crushed garlic, crushed cumin, and toasted sesame seeds in a bowl.

FILLING, ROLLING AND COOKING THE NAAN

  • After the dough has rested for 30 minutes, divide it into 8 to 10 equal pieces.
  • Flatten a piece of the dough to form a little circle. Place a teaspoonful of the filling onto the flattened circle and gather the dough to form a pouch keeping the filling inside.
  • Flatten the filled dough and gently roll out to about a ¼ cm thickness onto a floured surface. Avoid rolling out the naan too thick, because it will puff up while cooking on the pan. Rolling it out too thick will also result in a stiff textured naan when cooked and it will lose that soft, pliable texture.
  • Once the naan is rolled out, brush it with a little melted butter and place the buttered side down onto a pan on medium heat. You will see bubbles appear on the surface. When this happens, brush the top with the melted butter and using a spatula flip the naan over. Cook on each side for about 45 seconds.
  • Continue and do the same with the rest of the dough and filling.
  • Stack the cooked naan and keep covered with foil or a tea towel. The moisture will helps soften the naan and make them more pliable.

Notes

  1. Toast sesame seeds in a dry pan over medium heat for 3-5 minutes or until lightly browned, stirring occasionally.

Nutrition

Serving: 0gCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gCalcium: 0mgIron: 0mg
*Nutrition Disclaimer
Tried this recipe? Let me know how it was in the comments below

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Reader Interactions

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    Recipe Rating




  1. neil@neilshealthymeals.com says

    November 27, 2018 at 5:46 pm

    5 stars
    Thanks for this excellent sesame and garlic filled naan recipe Ashika. It'll make a change from the plain naans I usually make every Sunday. Lynne will love these!

    Reply
  2. Kelsie | the itsy-bitsy kitchen says

    November 28, 2018 at 3:12 am

    5 stars
    I want to come to dinner at your house! Sesame is one of my favorite flavors. Combine it with garlic and I'm all over it! I can almost taste these already!

    Reply
  3. Emma @ Bake Then Eat says

    December 02, 2018 at 8:53 pm

    You always have the best bread recipes, so creative and packed full of flavour.

    Reply
  4. Maria | kitchenathoskins says

    December 07, 2018 at 5:50 am

    5 stars
    You know me love some naan!!! These stuffed naans look so amazing and so quick and easy. No more store bought naans!Thanks for this great recipe Ashika 🙂

    Reply

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Welcome to my blog on simple gardening ideas and easy-to-follow recipes. Great recipes made with everyday ingredients to create impressive treats. Let me show you just how easy it really is. Enjoy ♥
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