Jalapeño Popper Stuffed Naan
Two ingredient naan, stuffed with spicy jalapeños cheese filling. What's not to love!
45 minutes cook
Serves 4
Ingredients
- 400gself raising flour
- 200g yogurt
- 5 jalapeños, finely chopped
- 3 spring onions, finely chopped
- 500gcream cheese
- 100g mozzarella
- 50gmild cheddar, grated
- 50gbutter, room temperature
- handful ofchives, finely chopped
- 1 tspchilli flakes
Naan dough:
Filling:
To serve:
Combining some of our favourite snacks and taking inspiration from our love of Indian naan, we're making Jalapeños Popper Naan. Made in less than an hour, and the naan comes together with just two ingredients!
Method
Start with the dough! Add your flour and yogurt to a bowl, with a pinch of salt, and start kneading. This may take up to 7 minutes, but keep kneading until your dough feels elastic and smooth. Allow to rest whilst making the filling.
For the filling, mix together our jalapeños and spring onions with our cheeses, seasoning to taste. If you like things spicy, add a couple more jalapeños in there!
Separate the dough into 6 even balls, and with one, start rolling it out on a floured surface, until about half a centimetre thick. Place a spoonful of our filling, then pinch the dough shut around the cheese, before flipping and gently rolling into a flat naan.
Cook in a dry skillet over medium heat for 4-5 minutes on each side, or until slightly coloured.
Mix the softened butter with the chives and chilli flakes, and spread this all over our hot naan, just before eating, because, what's a naan without some melted butter!
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