Inspired by an idea from the brilliant Anjum’s Indian Vegetarian Feast, I had a go at making some naan breads stuffed with feta, mint, chilli and red onion. Feta might not be in the slightest bit Indian, but these are delicious and far less effort than they look! They also freeze well, so why not make up a batch in advance and whip them out when you have friends round for a curry? They are best defrosted in advance, then sprinkled with a little water and blasted in a hot oven for a minute on each side to refresh.
I used a recipe for ‘Frying Pan Naan’ from Dan Lepard’s Short and Sweet, but his Red Naan recipe published in the Guardian some time ago would work just as well. You can also buy a packet of naan bread mix such as this one and just follow the instructions on the packet.
Naan Stuffed with Feta, Mint and Chilli
Filling Ingredientsfor 4 large naans ½ packet feta cheese (check it is vegetarian) 1 large red chilli, deseeded and finely chopped ½ red onion, finely chopped 1 clove garlic, crushed handful mint leaves, roughly chopped
Make up the Naan bread dough as per recipe or packet instructions, and leave to rise.
In the meantime, heat a tablespoon of sunflower oil in a small frying pan and add the red onion. Fry gently until softened, then add the garlic and chilli and cook for a further minute. Remove to a small bowl, and when cool crumble in the feta and add the mint.
When dough has risen, divide into 4 equal balls. Roll each out into a large circle, spoon a quarter of the filling onto one half, then fold over, press down firmly to seal, and roll out until 1cm thick.
Cook as per recipe or packet instructions. Best served brushed with a little melted butter.