Per naan (146g)
Calories 414, Fat 16g, Saturates 1.9g, Sugars 2.8g, Salt 1.2g
To prepare the naan dough, activate the dry yeast by combining it with the sugar and warm water. Mix it well and set aside for 20-30 minutes – the mixture should be bubbling and slightly fizzy.
Once you have activated your yeast, add the flour, milk, vegetable oil and salt. Mix it well and knead it to form a dough. The dough should not be too soft or too hard. Cover it with a wet kitchen towel and set it aside.
Meanwhile, for the filling, place a pan over medium heat and add the oil to it. When the oil is hot enough, add the garlic and chopped onions. Sauté these until they are golden brown.
Add the TVP to the pan; mix it well so that the onion and garlic are fully incorporated. Then sprinkle over the cumin, masala powder, chilli powder, salt and black pepper and mix well, ensuring everything has an even coating of spices. Add the tomato purée and stir again. Once cooked, take it off the heat, transfer it to a bowl and leave to cool.
Now, check the dough. It should have doubled in volume. Dust a flat surface with a little flour and transfer the dough onto it. Knead for a minute, before dividing the dough into small portions.
Using a rolling pin, roll out each portion into a thick disc shape. Top each rolled disc with the TVP mixture and pull the edges back together to make a stuffed ball. Roll the stuffed balls out, to form 2-inch-thick naan shapes.
Place a non-stick pan over medium heat. Once hot, add the rolled out naan. Cook on one side until golden brown in colour, then flip onto the other side and cook again.
Once cooked through, transfer the naan onto a plate. Mix the melted butter with the chopped parsley and brush the mixture over the cooked naan. Repeat the same step until all the stuffed naans are cooked. Serve these hot and enjoy!
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