Recipe

Bullet Naan Recipe

Spicy Stuffed Naan: A Fiery Twist to Traditional Indian Bread

4.8 out of 5

Indulge in the flavors of Indian cuisine with this authentic recipe for Bullet Naan. This spicy stuffed naan is a delightful twist on the traditional Indian bread, filled with a fiery mixture of spices and herbs.

Bread› Flatbread› Bullet Naan

Asian cuisine› Indian cuisine

Preparation time

20 minutes

Cooking time

10 minutes

Total time

2 hours 30 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Vegan (if using dairy-free yogurt and oil instead of ghee), Halal, Kosher (if using kosher-certified ingredients), Low cholesterol

Allergens

Wheat, Dairy (if using ghee)

Not suitable for

Gluten-free, Dairy-free (unless using dairy-free yogurt and oil instead of ghee), Paleo, Low carb, Nut-free

Ingredients

2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
1/2 cup (120ml) plain yogurt 1/2 cup (120ml) plain yogurt
1 teaspoon active dry yeast 1 teaspoon active dry yeast
1 teaspoon sugar 1 teaspoon sugar
1/2 teaspoon salt 1/2 teaspoon salt
1/2 teaspoon baking powder 1/2 teaspoon baking powder
1/2 teaspoon cumin seeds 1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds 1/2 teaspoon coriander seeds
1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint 2 tablespoons chopped fresh mint
2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
Water, as needed Water, as needed

Nutrition

Calories: 250 kcal / 1046 KJ
Fat: 8g (Saturated Fat: 4g)
Carbohydrates: 38g (Sugars: 2g)
Protein: 6g
Fiber: 2g
Salt: 0.5g

Preparation

1.
In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5 minutes until frothy.
2.
In a large mixing bowl, combine the flour, salt, baking powder, cumin seeds, coriander seeds, and red chili powder.
3.
Add the yogurt and yeast mixture to the dry ingredients. Mix well to form a soft dough.
4.
Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
5.
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours until doubled in size.
6.
Punch down the dough and divide it into small balls.
7.
Flatten each ball and place a spoonful of the spicy filling (a mixture of chopped cilantro and mint) in the center.
8.
Fold the edges of the dough over the filling and seal it well.
9.
Roll out each stuffed ball into an oval or round shape, about 1/4 inch thick.
10.
Heat a tandoor or a non-stick skillet over medium-high heat.
11.
Cook each naan for about 2 minutes on each side until golden brown and slightly charred.
12.
Brush the cooked naan with ghee and serve hot.

Treat your ingredients with care...

Yogurt — Use plain yogurt with a thick consistency for the best results.
Cumin and coriander seeds — Toast the seeds lightly in a dry skillet before grinding them to enhance their flavors.
Ghee — If you prefer a vegan version, substitute ghee with a neutral oil like vegetable or coconut oil.

Tips & Tricks

For a spicier naan, increase the amount of red chili powder according to your taste preference.
If you don't have a tandoor, a non-stick skillet or griddle can be used to cook the naan.
Brushing the cooked naan with ghee adds a rich flavor and helps keep them soft.
Serve the Bullet Naan with cooling yogurt raita or a spicy curry for a balanced meal.
Leftover naan can be stored in an airtight container and reheated in a toaster or oven.

Serving advice

Serve the Bullet Naan hot, straight from the tandoor or skillet, to enjoy its soft texture and spicy flavors. It pairs well with a variety of Indian dishes, such as butter chicken, chana masala, or vegetable biryani.

Presentation advice

Arrange the Bullet Naan on a platter, garnished with fresh cilantro leaves. Serve it alongside small bowls of raita, pickles, and chutneys to enhance the dining experience.