Stuffed Naan Rolls – Proofing in the instant pot
It is difficult not to enjoy fresh bread. Who would however want to turn on an oven in this heat? Well, making naan rolls offers a compromise. Because Naan cooks quickly. Given that we are in August with still time for picnics, these naan rolls will help you steal the show.
And the instant pot is great for proofing the dough quickly. You do not need to make the dough in the instant pot. But, if you have one why not put it to good use. It gets soft and puffy in an hour! Proofing refers to the process of letting the dough ferment and rise. I looked up the term and could not really figure out where it comes from. Anyhow, back to the recipe on hand, these stuffed naan buns are like the love child of a samosa and a naan. I use a mixture of whole wheat and all purpose flour which give the buns a nice crusty texture. They are portable and of course healthier than samosas.
I have tried them with the shingara filling here and also the tomato and cheese filling that I describe in the recipe. In short, the possibilities are quite endless. The proofing process is pretty simple, place the dough in the instant pot with the yogurt setting on. Leave it for an hour. Open to find well risen dough. I am doing a public speaking training/group. My first time actually doing something like this and I have been enjoying the process a lot. It is a lightweight training with a lot of feedback.
It has been a rather crazy week. Deepta is still away, I had very little time with Aadi. Today, I ended up going into work so I am feeling a little weekend deprived. Also looking at the final proofs for Instant Indian. Given the crazy year, this has turned out to be I cannot believe I managed to get it done on time.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for pre-order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons. Do not forget to get social with me, Facebook, Twitter, Instagram, Pinterest and even Youtube.
A great picnic recipe for stuffed naan balls. These are a nice portable take on Naan bread.
Ingredients
- 1/2 cup milk
- 1 teaspoon sugar
- 1 tablespoon yeast
- 3 tablespoons butter
- 1 egg
- 1 cup whole wheat flour (atta)
- 3/4 cup all purpose flour plus extra if needed for rolling and shaping.
- 1 teaspoon salt
- 1/4 cup yogurt
- 1/2 cup chopped mozzarella
- 1/2 cup diced tomatoes
- 1/4 cup chopped onions
- 1/4 cup chopped cilantro or basil
- Nigella seeds
- Pumpkin or nigella seeds
- Melted butter
Instructions
- Turn the instant pot onto saute mode for a minute. Turn off. Add the milk and sugar and stir well. Add in the yeast and cover for a few minutes. Remove the cover, the mixture should be frothy.
- Add in the butter. Beat and add the egg. Mix in the whole wheat flour, all purpose flour, salt and the yogurt to form a soft dough.
- Turn the instant pot to the yogurt setting for an hour. Remove the lid, the dough should be well risen.
- Remove and place on a working surface, add in a little more flour if the dough is too sticky.
- Break into lemon sized balls.
- Grease a baking sheet and turn the oven on to 450 degrees.
- Mix the ingredients for the filling.
- Roll out the balls and place about 2 tablespoons of the filling and cover and roll the balls back to seal.
- Place on the baking sheet. Press a few nigella seeds and pumpkin seeds on the balls.
- Complete all the balls in this manner.
- Bake for 15 minutes, until the balls are golden. Brush with butter if desired and serve warm.
- Regular proofing instructions
- Warm the milk for 15 seconds in the microwave and add the sugar and yeast and let it turn frothy. Place the flours in a mixing bowl and make a well and add in the yeast mixture, beaten egg, salt and the yogurt. knead well. Place in a warm place and allow to rise for 3 to 4 hours.