Gajjar Naan

Name: Gajjar Naan
Cuisine: American
Ingredients: 350 g all-purpose flour; to taste Salt; as needed Warm water; 2 tbsp olive oil; 1 carrot; 1 big onion; to taste Salt; 50 g good quality butter; Sunflower oil

Zsofi's_Fusion_Kitchen✅️ @sofieskitchen

SWAD INTERNATIONAL

Gajjar Naan

Zsofi's_Fusion_Kitchen✅️ @sofieskitchen

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Ingredients

For Naan Dough
350 gall-purpose flour
to tasteSalt
as neededWarm water
2 tbspolive oil
For filling
1carrot
1big onion
to tasteSalt
50 ggood quality butter
For frying
Sunflower oil

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Steps

1

Prepare the ingredients
2

Measure the flour. I started with 200g but added more, in the end it was 350g
3

In a big bowl, mix the flour, salt to taste,2 tbsp olive oil, and warm water: add as much as needed, add slowly in small amounts, and knead it until all flour is incorporated
4

Prepare the filling, clean and cut the onion and carrot as small as you can and add some salt
5

Put some flour on your working surface
6

Take small balls of the dough and flatten them as much as you can, always carefully flouring the surface so they dont stick
7

Put a thin layer of room temperature butter on each naan. Last time i melted the butter but it was hard to control as it was too runny. This time i used room temperature butter and the result was great
8

Distribute the filling on the naan, like in the pic below
9

Roll up the naan, add some more filling as you roll it
10

It will look like this
11

Now roll it up to get a snail house shape and then flatten it out with your hand
12

Heat oil in a pan, fry both sides, turning the naan often, and pushing it a bit to flatten it out more. It's ready to be enjoyed.
13

The next time i made a few of these with almond- raisin- peanut mixture inside. I gut the nuts into small pieces. Its so yummy
14

I also made one filled with mustard and a touch of horse radish

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Cooksnaps

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Zsofi's_Fusion_Kitchen✅️ @sofieskitchen

on June 19, 2020 06:35

SWAD INTERNATIONAL

Hello Home Chefs! Im Zsofi, born in Budapest, Hungary. Im an India enthusiast, who is in love with Thailand and its cuisine, who loves Vietnam, adores Laos, loves Burma, is crazy for Indonesia and Malaysia🥰 Im someone who loves Singapore, China and Japan, the amazing Korea, i love the foods of Morocco and Tunisia, Egypt and Algeria, Saudi and Yemen, Oman and Qatar and UAE🥰 Im so excited to discover the dishes of Kenya, Ethiopia, Ghana.... Still learning about the wonderful foods of Mexico,Argentina, Brazil.... I love all the cuisines and countries of the whole world🥰🥰Please do check out my older recipes too!! Im creating an international fusion of all the cuisines of the world: there are no borders in mixing and matching flavours. I love all the cuisines of the world. I like to discover new spices and ideas.i never try to follow the "official" rules in cooking, but rather my main ingredient is my passion. When i imagine a dish, first i cook it in my head and i try to imagine how it will taste like. if the ingredients will be in harmony, how can i make it technically and what side dishes would match well. what i have learnt from south-east asian cuisines is, that fresh ingredients are unbeatable. in nutrition, taste, look and color, crispiness and moistness. my recent goal is to use as many fresh herbs and veggies as possible. there are only a few dishes that i dont like, few type of seafood and seaweed. any other ingredient is on my horizon if i plan to create something new,cooking is my art.