Paneer Naan

Ingredients

• Naan dough: 3 cups all-purpose flour, 1/2 cup yogurt, 1 tsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, 2 tbsp oil, salt, warm water
• 1 cup crumbled paneer
• 1/2 tsp garam masala
• 1 green chilli, chopped
• Coriander, salt
• Butter for brushing

Method

1. Prepare the naan dough as usual and let it rest 2-3 hours until slightly puffy.
2. Mix the crumbled paneer with garam masala, chopped chilli, coriander and salt — keep the filling dry and crumbly rather than wet, since paneer releases little moisture and a wet mix will tear the dough.
3. Flatten a dough ball, place the paneer filling in the centre, gather the edges up and pinch to seal completely, then gently roll or pat into an oval.
4. Cook on a very hot tawa until bubbles form, flip and cook until golden-charred spots appear on the underside (or finish under a broiler).
5. Brush generously with melted butter and serve hot while the filling is still warm.